Chapter 3. Industrial Manufacture of Feta-Type Cheeses

  1. Dr Adnan Tamime
  1. A. Y. Tamime,
  2. R. K. Robinson and
  3. G. Kiers

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995860.ch3

Brined Cheeses

Brined Cheeses

How to Cite

Tamime, A. Y., Robinson, R. K. and Kiers, G. (2006) Industrial Manufacture of Feta-Type Cheeses, in Brined Cheeses (ed A. Tamime), Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470995860.ch3

Editor Information

  1. Dairy Science and Technology Consultant, Ayr, UK

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 19 JUL 2006

ISBN Information

Print ISBN: 9781405124607

Online ISBN: 9780470995860

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Keywords:

  • cheesemaking process;
  • bactofugation;
  • microfiltration (MF);
  • tetra tebel process;
  • decolourising agents

Summary

This chapter contains sections titled:

  • Background

  • 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

  • Conclusion and future development(s)

  • References