Italian or Feta and Related Cheeses

Italian (Smartcook Collection Series)

Author: Delia Smith

An exciting new DK cookbook series - showcasing classic, foolproof recipes, each book demonstrates how the home cook can easily master the art of preparing delicious meals using fresh, seasonal ingredients, good sense and a dash of creativity.

• Easily accessible library of favorite recipes, grouped by subject
• Contains only the best and most popular recipes
• Easy-to-follow instructions are ideal for the busy cooks
• Includes mouthwatering photography
  
  
  

  New interesting textbook: Um Manual de Fala Público Conciso

  Feta and Related Cheeses

  Author: A Y Tamim

  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 beemployed in the manufacture of Feta, including the latest technological developments such as ultra-filtration.