Feta and Related Cheeses
Tamime, A. Y. (West of Scotland Agricultural College, Ayr, UK) / Robinson, R K (formerly Reading University, UK)
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.