Brined Cheeses contains up-to-date research on this important range of cheese varieties from experts around the world, offering the reader:

• A practically-oriented and user-friendly guide
• Key commercially important information
• Coverage of all the major stages of manufacture for each cheese
• Background to each variety
• Review of how different varieties are utilised in different countries

Contents

Constituents and Properties of Milk from Different Species

• Chemical composition of milk
• Constituents of milk
• Rennet-induced coagulation of milk

Feta and Other Balkan Cheeses

• Feta cheese
• Miscellaneous brined Greek cheeses
• Telemes (Telemea cheese)
• Some examples of Balkan brined cheeses
• Turkish brined cheeses

Industrial Manufacture of Feta-Type Cheeses

• The cheesemaking process
• Miscellaneous additives and treatments related to Feta-type cheeses
• Recombined Feta-type cheeses
• Plant specification
• Implementation of a hazard appraisal (analysis) critical control points (HACCP system

Halloumi Cheese

• The importance of Halloumi cheese to the Cypriot economy
• Forecasts on the future of Halloumi cheese
• Raw materials used for the production of Halloumi cheese
• Manufacturing methods
• Types of Halloumi cheeses
• Chemical composition and microbiological quality of the cheese
• Sensory profiling and rheological properties of the cheese
• Quality and safety of dairy products
• Nutritional value of Halloumi cheese

North African Brined Cheeses

• Production and consumption of dairy products in North African countries
• Egyptian pickled cheeses
• North African brined cheeses

Brined Cheeses from the Middle East and Turkey

• Middle Eastern Cheeses
• Traditional Turkish Cheeses

Brined Cheeses and Analogues of Latin American Origin

• Main brined cheeses produced in Brazil
• Chilean dairy industry with particular emphasis on cheese production

Brined Indigenous Cheese of the Philippines

• Physicochemical and microbiological quality of the milks used for cheesemaking
• Manufacturing methods
• Modification to the manufacturing methods
• Yield, composition and microbiological quality of the cheese

Quality of the Brine

• Role of brining
• Chemical composition of brines
• Low-sodium cheeses
• Microbiology of brines
• Control measures
• Quality control of brines
• Purification methods for cheese brines

Utilization of Brined Cheeses in Other Food Preparations

• Salad dishes
• Snacks and savory dishes
• Desserts

Index

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