2 Ergebnisse.

This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.

This completely revised and updated third edition incorporates recent developments in scientific research underpinning the production of yoghurt of consistently high-quality. In addition, further scientific details on health-promoting yoghurts have been included.