Feta and Related Cheeses : Ellis Horwood Series in Food Science and Technology

feta Cheese Has Become Popular In Recent Years As Part Of A Broad Consumer Demand For Ethnic Foods Which Are Perceived To Be Natural, Wholesome, And Tasty. Today Feta Cheese Is Readily Available In The Cheese Section Of Most Food Retailers. this Book Provides A Detailed Guide To Feta And Other White Brined Cheese: Raw Materials, Processes, Manufacture, Equipment, And Packaging. Both Traditional And Modern Industrial Methods Are Covered. Specifications, Chemistry, Microbiology And Sensory Considerations Are Also Examined. The Book Is Well Illustrated With Flow Charts, Diagrams, Photographs And Microphotographs. Extensive Technical Reference Data Is Provided In The Many Tables. The Authors Are All Specialists In Cheese And Other Dairy Products. This Is A Basic Guide And Reference For Dairy Product And Other Food Product Personnel Involved In Product Development And Processing. Copies Are Now Available For Prompt Delivery. An Order Form Follows The Detailed Table Of Contents On The Reverse. from The Preface White Brined Cheeses Are The Main Varieties Of Cheese Consumed In The Middle East And Along The Shores Of The Mediterranean, And Yet The Literature Describing The Manufacture And/or Properties Of The Major Types Is Extremely Sparse. The Aim Of This Book Is To Provide A Detailed Guide To The Cheeses In This Category, And To Review The Available Information Relating To Their Production, Their Maturation And Their Distribution To The Consumer. In Most Cases, The Cheese Are Still Produced On A Small Scale, And Only One Variety, Feta, Has Achieved Real Popularity Outside Its Land Of Origin. One Of The Reasons For This Single Success Is The Degree Of Mechanization That Can Now Be Employed In The Manufacture Of Feta, Including The Latest Technological Developments Such As Ultra-filtration. MuPDF error: syntax error: invalid key in dict MuPDF error: syntax error: invalid key in dict MuPDF error: syntax error: invalid key in dict MuPDF error: syntax error: invalid key in dict MuPDF error: syntax error: invalid key in dict MuPDF error: syntax error: invalid key in dict MuPDF error: syntax error: invalid key in dict MuPDF error: syntax error: invalid key in dict MuPDF error: syntax error: invalid key in dict Front Cover 1 Feta and Related Cheeses 4 Copyright Page 5 Table of Contents 6 Preface 10 Chapter 1. Introduction 12 HISTORICAL ORICIN(S) OF CHEESE 12 PICKLED CHEESE – NOMENCLATURE 13 CLASSIFICATION, SPECIFICATIONS AND STANDARDS OF CHEESE 14 WORLD PRODUCTION AND MARKETING OF CHEESE 18 CHEESE CONSUMPTION 21 SOME ASPECTS OF THE CHEESEMAKING PROCESS 21 MILK AS RAW MATERIAL 22 PROCESSING TREATMENTS OF MILK 39 STARTER CULTURES 41 ACKNOWLEDGEMENT 45 REFERENCES 45 Chapter 2. Traditional Feta cheese 50 SOME FACTS ABOUT FETA CHEESE 50 MATERIALS FOR TRADITIONAL FETA CHEESE MANUFACTURE 52 TECHNOLOGY OF FETA CHEESE 57 NEW TRENDS IN FETA CHEESE MANUFACTURE 61 PHYSICO-CHEMICAL CHANGES OCCURRING DURING THE RlPENING OF FETA CHEESE 62 YIELD AND COMPOSITION OF FETA CHEESE 65 DEFECTS IN FETA CHEESE 65 UTILIZATION OF FETA CHEESE WHEY 66 REFERENCES 69 Chapter 3. Manufacture of Feta cheese — industrial 71 MECHANIZATION/AUTOMATION OF THE CHEESEMAKING PROCESS 72 DOSING EQUIPMENT 89 COAGULATORS/CUTTING DEVICES 90 MOULDING AND DE-WHEYING 98 BULK PACKAGING, SALTING AND BRINING 105 CHEESE YIELD 119 THE COMPOSITIONAL AND MICROBIOLOGICAL QUALITIES OF FETA CHEESE 126 CHEESE DEFECTS 135 CONCLUSION 136 ACKNOWLEDGEMENT 137 REFERENCES 137 Chapter 4. Halloumi cheese — the product and its manufacture 145 TECHNOLOGY OF MANUFACTURE 145 CHEMICAL COMPOSITION OF HALLOUMI 156 MICROBIOLOGY OF HALLOUMI PRODUCTION 157 FUTURE DEVELOPMENTS 158 ACKNOWLEDGEMENT 159 REFERENCES 159 Chapter 5. Manufacture of Egyptian, soft and pickled cheeses 161 SECTION A: MANUFACTURE OF DOMIATI CHEESE AND RELATED VARIANTS 161 DOMIATI CHEESE MANUFACTURE 162 IMPROVEMENTS TO THE MANUFACTURING PROCESS 164 PICKLING AND RIPENING OF CHEESE 167 CHEESE YIELD 169 SENSORY EVALUATION OF CHEESE 170 CHEMICAL COMPOSITION AND MICROSTRUCTURE 172 MICROBIOLOGY AND CONSUMER SAFETY OF DOMIATI CHEESE 179 SECTION B: MANUFACTURE OF MISH AND KARISH CHEESES AND THEIR ASSOCIATED SOUR MILK ‘LABAN RAYEB’ 182 LABAN RAYEB 182 KARISH CHEESE 184 CHEMICAL COMPOSITION AND MICROSTRUCTURE OF KARISH CHEESE 185 MICROBIOLOGY AND CONSUMER SAFETY OF KARISH CHEESE 190 MISH CHEESE 191 REFERENCES 196 Chapter 6. Miscellaneous white brined cheeses 210 AKAWI 212 NABULSI 217 BALADI 218 GULF/SAUDI ARABIAN CHEESE 220 GIBNA BAYDA 223 BRINZA CHEESE 224 YEMENI CHEESE 226 BRAIDED CHEESE 227 REFERENCES 228 Chapter 7. Cheeses made by direct acidification 230 PANEER 232 CHHANA 238 CONFECTIONS DERIVED FROM CHHANA 243 LATIN AMERICAN WHITE CHEESES (QUESO BLANCO) 244 REFERENCES 251 Index 254 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 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 Content: Manufacture of feta cheese - traditional; manufacture of feta cheese - industrial; manufacture of halloumi; manufacture of domiati and related cheeses; miscellaneous white-brined cheeses; directly acidified cheeses.