Brined cheeses:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Ames, Iowa
Blackwell Publ.
2006
|
| Ausgabe: | 1. publ. |
| Schlagworte: | |
| Online-Zugang: | Table of contents Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XIX, 324 S. Ill., graph. Darst. |
| ISBN: | 1405124601 9781405124607 |
Internformat
MARC
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| 020 | |a 1405124601 |c alk. paper |9 1-4051-2460-1 | ||
| 020 | |a 9781405124607 |9 978-1-4051-2460-7 | ||
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| 082 | 0 | |a 637/.35 |2 22 | |
| 084 | |a LAN 835f |2 stub | ||
| 245 | 1 | 0 | |a Brined cheeses |c edited by Adnan Tamime |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Ames, Iowa |b Blackwell Publ. |c 2006 | |
| 300 | |a XIX, 324 S. |b Ill., graph. Darst. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Queso curado en salmuera | |
| 650 | 4 | |a Brined cheeses | |
| 650 | 0 | 7 | |a Lake |0 (DE-588)4340002-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Weichkäse |0 (DE-588)4226646-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Käseherstellung |0 (DE-588)4162991-7 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Weichkäse |0 (DE-588)4226646-4 |D s |
| 689 | 0 | 1 | |a Lake |0 (DE-588)4340002-4 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Käseherstellung |0 (DE-588)4162991-7 |D s |
| 689 | 1 | 1 | |a Lake |0 (DE-588)4340002-4 |D s |
| 689 | 1 | |C b |5 DE-604 | |
| 700 | 1 | |a Tamime, Adnan Y. |d ca. 20./21. Jh. |e Sonstige |0 (DE-588)11091726X |4 oth | |
| 856 | 4 | |u http://www.loc.gov/catdir/toc/ecip062/2005030970.html |3 Table of contents | |
| 856 | 4 | 2 | |m OEBV Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014829564&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-014829564 | ||
Datensatz im Suchindex
| _version_ | 1804135402231037952 |
|---|---|
| adam_text | CONTENTS PREFACE TO TECHNICAL SERIES XIII* PREFACE XV* CONTRIBUTORS*
XVII* 1 CONSTITUENTS AND PROPERTIES OF MILK FROM DIFFERENT SPECIES* 1*
T. HUPPERTZ, Y.K. UPADHYAY, A.L. KELLY & A.Y. TAMIME 1.1 INTRODUCTION*
1* 1.2 CHEMICAL COMPOSITION OF MILK* 3* 1.3 CONSTITUENTS OF MILK* 4*
1.3.1* LACTOSE 5* INTRODUCTION 5* BIOSYNTHESIS OFLACTOSE 5* PHYSICAL
PROPERTIES OF LACTOSE 6* REACTIONS OF LACTOSE 7* SIGNIFICANCE OF LACTOSE
IN DAIRY PRODUCTS 8* 1.3.2* THE MILK SALTS 8* INTRODUCTION 8*
PARTITIONING OF MILK SALTS BETWEEN THE COLLOIDAL AND SOLUBLE PHASES* OF
MILK 9* FACTORS AFFECTING THE SALT BALANCE IN MILK 9* 1.3.3* LIPIDS 10*
INTRODUCTION 10* COMPOSITION AND FATTY ACID PROFILE 11* MILK FAT
GLOBULES 11* STABILITY OF THE MILK FAT EMULSION* 12* 1.3.4* PROTEINS 15*
INTRODUCTION 15* WHEY PROTEINS 15* CASEINS 17* CASEIN MICELLES 19*
1.3.5* INDIGENOUS MILK ENZYMES 24* PLASMIN 24* LIPOPROTEIN LIPASE 26*
ALKALINE PHOSPHATASE 26* LACTOPEROXIDASE 27* OTHER INDIGENOUS MILK
ENZYMES 27* 1.4 RENNET-INDUCED COAGULATION OF MILK* 29* VI CONTENTS
1.4.1 INTRODUCTION 29 1.4.2 PRIMARY STAGE OF RENNET-INDUCED COAGULATION
OF MILK 29 1.4.3 1.4.4 SECONDARY STAGE OF RENNET-INDUCED COAGULATION OF
MILK FACTORS THAT INFLUENCE RENNET-INDUCED COAGULATION OF MILK MILK PH
CALCIUM CONCENTRATION 30 31 31 31 ULTRAFILTRATION (UF) COLD STORAGE 32
32 HEAT TREATMENT OF MILK 33 HIGH-PRESSURE TREATMENT OF MILK 1.5
CONCLUSIONS REFERENCES 33 33 34 2 FETA AND OTHER BALKAN CHEESES 43 E.M.
ANIFANTAKIS AND G. MOATSOU 2.1 BACKGROUND 43 2.2 FETA CHEESE 43 2.2.1
INTRODUCTION 43 2.2.2 PRODUCTION METHODS 44 2.2.3 MANUFACTURING STAGES
45 MILK FOR CHEESE PRODUCTION 45 TREATMENT OF THE CHEESE MILK 47
RENNETING 48 CUTTING AND MOULDING 49 SALTING 50 PACKAGING AND MATURATION
OF THE CHEESE 51 2.2.4 NEW TRENDS IN FETA CHEESE MANUFACTURE 53 2.2.5
PROPERTIES OF FETA CHEESE 53 2.2.6 DEFECTS OF FETA CHEESE 60 2.2.7 FETA
CHEESE WHEY 60 2.3 MISCELLANEOUS BRINED GREEK CHEESES 61 2.3.1 SFELA
CHEESE 61 2.3.2 2.3.3 BATZOS CHEESE KALATHAKI LIMNOU CHEESE 62 63 2.4
TELEMES (TELEMEA CHEESE) 63 2.4.1 MANUFACTURING STAGES 63 2.4.2
CHARACTERISTICS OF TELEMES CHEESE 67 2.5 SOME EXAMPLES OF BALKAN BRINED
CHEESES 68 2.5.1 BJALO SALAMURENO SIRENE (WHITE BRINED CHEESE) 2.5.2
BELIR SIR U KRISKAMA (WHITE CHEESE IN PIECES) 2.6 TURKISH BRINED CHEESES
ACKNOWLEDGEMENT REFERENCES 68 69 69 71 71 CONTENTS VII A.Y. TAMIME, R.K.
ROBINSON AND G. KIERS* 3 INDUSTRIAL MANUFACTURE OF FETA-TYPE CHEESES 77*
3.1 BACKGROUND 77* 3.2 THE CHEESEMAKING PROCESS 79* 3.2.1 COMPOSITION
AND HYGIENE QUALITY OF RAW MILK 81* 3.2.2 MILK RECEPTION AND STORAGE 82*
3.2.3 OPTIONAL PRELIMINARY TREATMENTS 83* BACTOFUGATION 84*
MICROFILTRATION (MF) 85* 3.2.4 STANDARDISATION OF THE CASEIN-TO-FAT
RATIO 86* 3.2.5 TETRA TEBEL PROCESS 87* PRETREATMENT 87* MODULE 1 88*
MODULE 2 88* MODULE 3 89* PACKAGING 92* 3.2.6 TETRA TEBEL CASOFILL
GLUCONO-O-LACTONE (GDL) 92* 3.2.7 TETRA TEBEL CASOFILL CAST FETA-TYPE
94* 3.3 MISCELLANEOUS ADDITIVES AND TREATMENTS RELATED TO FETA-TYPE
CHEESES 95* 3.3.1 STARTER CULTURES 95* 3.3.2 CALCIUM CHLORIDE 95* 3.3.3
DECOLORISING AGENTS 97 3.3.4 LIPASE 98* 3.3.5 PRESERVATIVES 99 3.4
RECOMBINED FETA-TYPE CHEESES 99* 3.4.1 INTRODUCTION 99* 3.4.2
RECOMBINATION OF POWDERS 100* 3.4.3 MIMIC THE TRADITIONAL METHOD OF
PRODUCTION 101* 3.4.4 ULTRAFILTRATION OF RECOMBINED POWDERS 102* 3.4.5
MISCELLANEOUS RECOMBINATION METHODS 102* 3.5 PLANT SPECIFICATION 103*
3.6 IMPLEMENTATION OF A HAZARD APPRAISAL (ANALYSIS) CRITICAL CONTROL
POINTS* 103* (HACCP) SYSTEM 3.7 CONCLUSION AND FUTURE DEVELOPMENT(S)
107* REFERENCES 109* 4 HALLOUMI CHEESE 117 P. PAPADEMAS* 4.1 HISTORICAL
BACKGROUND 117* 4.2 THE IMPORTANCE OF HALLOUMI CHEESE TO THE CYPRIOT
ECONOMY 117* 4.3 FORECASTS ON THE FUTURE OF HALLOUMI CHEESE 118* 4.4 RAW
MATERIALS USED FOR THE PRODUCTION OF HALLOUMI CHEESE 118* 4.4.1 MILK
118* VIII CONTENTS 4.4.2* SALT 121 4.4.3* MINT 121 4.4.4* COAGULANT 122
4.4.5* STARTER CULTURES 122 4.5 MANUFACTURING METHODS* 122 4.5.1*
OUTLINE OF THE TRADITIONAL PROCESS 122 4.5.2* OUTLINE OF THE INDUSTRIAL
PROCESS AND COMPARISON WITH THE TRADITIONAL METHOD* 123 4.5.3*
EXPERIMENTAL PRODUCTION OF HALLOUMI-TYPE CHEESE USING ULTRAFILTRATION*
(UF) TECHNOLOGY 126* 4.6 TYPES OF HALLOUMI CHEESES* 127 4.6.1* FRESH
HALLOUMI CHEESE 127 4.6.2* MATURE HALLOUMI CHEESE 128 4.6.3* LOW-FAT
HALLOUMI CHEESE 128 4.7 CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY
OF THE CHEESE 129 4.7.1* CHEMICAL COMPOSITION 129 4.7.2* MICROBIOLOGICAL
QUALITY 130 4.8 SENSORY PROFILING AND RHEOLOGICAL PROPERTIES OF THE
CHEESE 132* 4.8.1* FLAVOUR AND TASTE 132 4.8.2* TEXTURE 133 4.8.3*
SENSORY PROFILING 134 4.9 QUALITY AND SAFETY OF DAIRY PRODUCTS* 134
4.10* NUTRITIONAL VALUE OF HALLOUMI CHEESE 135 4.11 CONCLUSION 135*
ACKNOWLEDGEMENT 136* REFERENCES 136 5 NORTH AFRICAN DRINED CHEESES* 139
M. ABD-EL SALAM AND N. BENKERROUM 5.1 BACKGROUND* 139 5.2 PRODUCTION AND
CONSUMPTION OF DAIRY PRODUCTS IN NORTH AFRICAN COUNTRIES 141 5.3
EGYPTIAN PICKLED CHEESES* 142 5.3.1* DOMIATI CHEESE 142 TECHNOLOGICAL
ASPECTS* 142 COAGULANTS 143* STARTER CULTURES 144* CHEESE YIELD 144*
COMPOSITIONAL CHANGES DURING THE STORAGE PERIOD OF THE CHEESE* IN BRINE*
145 TEXTURE AND MICROSTRUCTURE OF THE CHEESE 147 MICROBIOLOGICAL
QUALITY* 148 5.3.2* UF DOMIATI CHEESE 149 INTRODUCTION* 149 TECHNICAL
ASPECTS 150 COMPOSITIONAL QUALITY AND YIELD OF THE CHEESE 150 TEXTURE
AND MICROSTRUCTURE OF THE CHEESE 151 CONTENTS IX PACKAGING OF THE
CHEESE* 151* 5.3.3* TALLAGACHEESE 151* 5.3.4* MISH CHEESE 152* TECHNICAL
ASPECTS* 152* COMPOSITIONAL QUALITY AND GENERAL CHARACTERISTICS OF THE
CHEESE 153* MICROBIOLOGICAL QUALITY* 154* 5.4 NORTH AFRICAN BRINED
CHEESES* 154* 5.4.1* TRADITIONAL TECHNOLOGY AND PROPERTIES OF THE
CHEESES 154* MILK PREPARATION* 156* MILK COAGULATION* 156* DRAINING AND
MOULDING OF THE CURD* 159* SALTING AND PRESERVATION OF THE CHEESE* 160*
MATURATION OF THE CHEESE* 162* QUALITY APPRAISAL OF THE CHEESES* 162*
5.4.2* SOME EXAMPLES OF NORTH AND EAST AFRICAN BRINED CHEESES 166*
SOFT-TYPE BRINED CHEESES* 166* SEMIHARD BRINED CHEESE* 171* CAMEL S MILK
BRINED CHEESES* 172* 5.5 CONCLUSION* 175* ACKNOWLEDGEMENT* 180*
REFERENCES* 180* 6 BRINED CHEESES FROM THE MIDDLE EAST AND TURKEY* 188*
I. TOUFEILI AND B. 6ZER 6.1 INTRODUCTION* 188* 6.2 MIDDLE EASTERN
CHEESES* 188* 6.2.1* CHEESE SPECIFICATIONS, STANDARDS AND CHEMICAL
COMPOSITION 188* 6.2.2* TECHNOLOGY OF MANUFACTURE 188* GENERAL ASPECTS
188* MUJADDAL OR BRAIDED CHEESE 189* NABULSI CHEESE* 190* COMPARATIVE
COMPOSITIONAL QUALITY OF BRINED CHEESES 194* 6.3 TRADITIONAL TURKISH
CHEESES* 194* 6.3.1* TECHNOLOGY OF CHEESEMAKING 195* 6.3.2*
MICROBIOLOGICAL QUALITY 200* STARTER CULTURES (LACTIC ACID BACTERIA,
LAB, AND NON-STARTER LACTIC ACID BACTERIA, NSLAB)* 200* MICROBIAL
CONTAMINANTS* 204* 6.3.3* DEVELOPMENT OF TEXTURE AND MICROSTRUCTURE OF
WHITE CHEESE 204* 6.4 CONCLUDING REMARKS* 205* REFERENCES* 207* 7 BRINED
CHEESES AND ANALOGUES OF LATIN AMERICAN ORIGIN* 211* M.N. OLIVEIRA AND
C. BRITO 7.1 BACKGROUND* 211* 7.2 MAIN BRINED CHEESES PRODUCED IN
BRAZIL* 212* X CONTENTS 7.2.1* INTRODUCTION 212 7.2.2* MINAS CHEESE
(FRESH AND MATURED) 215 MINAS FRESCAL 216 MINAS PADRAO 221 MEIA CURA 223
7.2.3* PRATO CHEESE 223* TRADITIONAL PROCESS 223* ULTRAFILTRATION (UF)
PROCESS 227* 7.2.4* RENNET CHEESE 227 7.3* CHILEAN DAIRY INDUSTRY WITH
PARTICULAR EMPHASIS ON CHEESE PRODUCTION 229 7.3.1* INTRODUCTION 229
7.3.2* CHEESE VARIETIES PRODUCED IN CHILE 236 7.3.3* MAIN BRINED CHEESES
PRODUCED IN CHILE 237 CHANCO* 237 GAUDA 241 OTHER CHEESE VARIETIES 242
7.4 CONCLUSIONS 244 ACKNOWLEDGEMENT 244 REFERENCES 245 8 INDIGENOUS
BRINED CHEESE OF THE PHILIPPINES 249 V.L. BARRAQUIO* 8.1* INTRODUCTION
249 8.2* PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF THE MILKS USED
FOR* CHEESEMAKING 250* 8.3* MANUFACTURING METHODS 253 8.4* MODIFICATIONS
TO THE MANUFACTURING METHODS 255 8.5* YIELD, COMPOSITION AND
MICROBIOLOGICAL QUALITY OF THE CHEESE 258 8.6 CONCLUSION 261 REFERENCES
261 9 QUALITY OF THE BRINE* 264 T. BINTSIS 9.1* INTRODUCTION 264 9.2*
ROLE OFBRINING 265 9.2.1* METHODS OF SALTINGLBRINING 266 9.2.2*
MECHANISM OFBRINING 268 9.2.3* FACTORS AFFECTING THE RATE AND QUANTITY
OF SALT ABSORBED 269* BRINE CONCENTRATION AND DURATION OF SALTING 269*
COMPOSITION OF THE CURD AND THE BRINE 270* TEMPERATURE OF THE BRINE 270*
SIZE AND SHAPE OF THE CHEESE BLOCK* 271 BRINE VOLUME/CHEESE WEIGHT* 271
9.3* CHEMICAL COMPOSITION OF BRINES 271 9.4* LOW-SODIUM CHEESES 272 9.5*
MICROBIOLOGY OF BRINES 274 CONTENTS XI 9.5.1* EFFECT OF SALT ON MICROBES
274 9.5.2* THE MICROFLORA OF THE BRINES 276 9.5.3* DEFECTS CAUSED BY
SPOILAGE MICROORGANISMS 277 9.5.4* USE OF PRESERVATIVES 279 9.5.5*
SURVIVAL OF PATHOGENS IN BRINES 280 LISTERIA MONOCYTOGENES 280
STAPHYLOCOCCUS AUREUS 282 ENTEROHAEMORRHAGIC ESCHERICHIA COLI 282
YERSINIA ENTEROCOLITICA 283 SALMONELLA SPECIES 283 9.5.6 STRESSED CELLS
284 9.6 CONTROL MEASURES 285 9.7 QUALITY CONTROL OF BRINES 286 9.7.1
PHYSICAL AND CHEMICAL CONTROL 286 9.7.2 MICROBIOLOGICAL CONTROL 289 9.8
PURIFICATION METHODS FOR CHEESE BRINES 290 9.8.1 CHEMICAL TREATMENT 290
9.8.2 HEAT TREATMENT 291 9.8.3 TREATMENT WITH UVC LIGHT 291 9.8.4
TREATMENT WITH UVA LIGHT PLUS FUROCOUMARINS 292 9.8.5 KIESELGUHR
FILTRATION 292 9.8.6 MICROFILTRATION* 293 9.9 CONCLUSION* 294
REFERENCES* 294 10 UTILISATION OF BRINED CHEESES IN OTHER FOOD
PREPARATIONS* 302 A.Y. TAMIME AND R.K. ROBINSON 10.1 BACKGROUND* 302
10.2 SALAD DISHES* 303 10.3 SNACKS AND SAVOURY DISHES* 303 10.3.1 CHEESE
SNACKS* 303 HALLOUMI RECIPES 303 AKKAWI RECIPES 305 CREAMY CHANCO
(GAUDA) RECIPES 306 RENNET CHEESE* 306 10.3.2 SAVOURY DISHES* 307
LEBANESE CUISINE* 307 MOROCCAN CUISINE* 308 MISCELLANEOUS GREEK DISHES
MADE WITH FETA CHEESE* 309 TURKISH CUISINE* 309 BRAZILIAN CUISINE* 310
PHILIPPINE CUISINE* 310 10.4 DESSERTS* 310 10.4.1 KNAFEH, KUNAFEH OR
K NEFE BI-JIBN (PASTRY WITH CHEESE) 310 10.4.2 SWEET CHEESE* 312
10.4.3 HOSMERIM* 313 XII CONTENTS 10.4.4 BRAZILIAN SWEET CHEESE DISHES
10.5 CONCLUSION* ACKNOWLEDGEMENT* REFERENCES* INDEX 314 315 315 315 317
|
| adam_txt |
CONTENTS PREFACE TO TECHNICAL SERIES XIII* PREFACE XV* CONTRIBUTORS*
XVII* 1 CONSTITUENTS AND PROPERTIES OF MILK FROM DIFFERENT SPECIES* 1*
T. HUPPERTZ, Y.K. UPADHYAY, A.L. KELLY & A.Y. TAMIME 1.1 INTRODUCTION*
1* 1.2 CHEMICAL COMPOSITION OF MILK* 3* 1.3 CONSTITUENTS OF MILK* 4*
1.3.1* LACTOSE 5* INTRODUCTION 5* BIOSYNTHESIS OFLACTOSE 5* PHYSICAL
PROPERTIES OF LACTOSE 6* REACTIONS OF LACTOSE 7* SIGNIFICANCE OF LACTOSE
IN DAIRY PRODUCTS 8* 1.3.2* THE MILK SALTS 8* INTRODUCTION 8*
PARTITIONING OF MILK SALTS BETWEEN THE COLLOIDAL AND SOLUBLE PHASES* OF
MILK 9* FACTORS AFFECTING THE SALT BALANCE IN MILK 9* 1.3.3* LIPIDS 10*
INTRODUCTION 10* COMPOSITION AND FATTY ACID PROFILE 11* MILK FAT
GLOBULES 11* STABILITY OF THE MILK FAT EMULSION* 12* 1.3.4* PROTEINS 15*
INTRODUCTION 15* WHEY PROTEINS 15* CASEINS 17* CASEIN MICELLES 19*
1.3.5* INDIGENOUS MILK ENZYMES 24* PLASMIN 24* LIPOPROTEIN LIPASE 26*
ALKALINE PHOSPHATASE 26* LACTOPEROXIDASE 27* OTHER INDIGENOUS MILK
ENZYMES 27* 1.4 RENNET-INDUCED COAGULATION OF MILK* 29* VI CONTENTS
1.4.1 INTRODUCTION 29 1.4.2 PRIMARY STAGE OF RENNET-INDUCED COAGULATION
OF MILK 29 1.4.3 1.4.4 SECONDARY STAGE OF RENNET-INDUCED COAGULATION OF
MILK FACTORS THAT INFLUENCE RENNET-INDUCED COAGULATION OF MILK MILK PH
CALCIUM CONCENTRATION 30 31 31 31 ULTRAFILTRATION (UF) COLD STORAGE 32
32 HEAT TREATMENT OF MILK 33 HIGH-PRESSURE TREATMENT OF MILK 1.5
CONCLUSIONS REFERENCES 33 33 34 2 FETA AND OTHER BALKAN CHEESES 43 E.M.
ANIFANTAKIS AND G. MOATSOU 2.1 BACKGROUND 43 2.2 FETA CHEESE 43 2.2.1
INTRODUCTION 43 2.2.2 PRODUCTION METHODS 44 2.2.3 MANUFACTURING STAGES
45 MILK FOR CHEESE PRODUCTION 45 TREATMENT OF THE CHEESE MILK 47
RENNETING 48 CUTTING AND MOULDING 49 SALTING 50 PACKAGING AND MATURATION
OF THE CHEESE 51 2.2.4 NEW TRENDS IN FETA CHEESE MANUFACTURE 53 2.2.5
PROPERTIES OF FETA CHEESE 53 2.2.6 DEFECTS OF FETA CHEESE 60 2.2.7 FETA
CHEESE WHEY 60 2.3 MISCELLANEOUS BRINED GREEK CHEESES 61 2.3.1 SFELA
CHEESE 61 2.3.2 2.3.3 BATZOS CHEESE KALATHAKI LIMNOU CHEESE 62 63 2.4
TELEMES (TELEMEA CHEESE) 63 2.4.1 MANUFACTURING STAGES 63 2.4.2
CHARACTERISTICS OF TELEMES CHEESE 67 2.5 SOME EXAMPLES OF BALKAN BRINED
CHEESES 68 2.5.1 BJALO SALAMURENO SIRENE (WHITE BRINED CHEESE) 2.5.2
BELIR SIR U KRISKAMA (WHITE CHEESE IN PIECES) 2.6 TURKISH BRINED CHEESES
ACKNOWLEDGEMENT REFERENCES 68 69 69 71 71 CONTENTS VII A.Y. TAMIME, R.K.
ROBINSON AND G. KIERS* 3 INDUSTRIAL MANUFACTURE OF FETA-TYPE CHEESES 77*
3.1 BACKGROUND 77* 3.2 THE CHEESEMAKING PROCESS 79* 3.2.1 COMPOSITION
AND HYGIENE QUALITY OF RAW MILK 81* 3.2.2 MILK RECEPTION AND STORAGE 82*
3.2.3 OPTIONAL PRELIMINARY TREATMENTS 83* BACTOFUGATION 84*
MICROFILTRATION (MF) 85* 3.2.4 STANDARDISATION OF THE CASEIN-TO-FAT
RATIO 86* 3.2.5 TETRA TEBEL PROCESS 87* PRETREATMENT 87* MODULE 1 88*
MODULE 2 88* MODULE 3 89* PACKAGING 92* 3.2.6 TETRA TEBEL CASOFILL
GLUCONO-O-LACTONE (GDL) 92* 3.2.7 TETRA TEBEL CASOFILL CAST FETA-TYPE
94* 3.3 MISCELLANEOUS ADDITIVES AND TREATMENTS RELATED TO FETA-TYPE
CHEESES 95* 3.3.1 STARTER CULTURES 95* 3.3.2 CALCIUM CHLORIDE 95* 3.3.3
DECOLORISING AGENTS 97 3.3.4 LIPASE 98* 3.3.5 PRESERVATIVES 99 3.4
RECOMBINED FETA-TYPE CHEESES 99* 3.4.1 INTRODUCTION 99* 3.4.2
RECOMBINATION OF POWDERS 100* 3.4.3 MIMIC THE TRADITIONAL METHOD OF
PRODUCTION 101* 3.4.4 ULTRAFILTRATION OF RECOMBINED POWDERS 102* 3.4.5
MISCELLANEOUS RECOMBINATION METHODS 102* 3.5 PLANT SPECIFICATION 103*
3.6 IMPLEMENTATION OF A HAZARD APPRAISAL (ANALYSIS) CRITICAL CONTROL
POINTS* 103* (HACCP) SYSTEM 3.7 CONCLUSION AND FUTURE DEVELOPMENT(S)
107* REFERENCES 109* 4 HALLOUMI CHEESE 117 P. PAPADEMAS* 4.1 HISTORICAL
BACKGROUND 117* 4.2 THE IMPORTANCE OF HALLOUMI CHEESE TO THE CYPRIOT
ECONOMY 117* 4.3 FORECASTS ON THE FUTURE OF HALLOUMI CHEESE 118* 4.4 RAW
MATERIALS USED FOR THE PRODUCTION OF HALLOUMI CHEESE 118* 4.4.1 MILK
118* VIII CONTENTS 4.4.2* SALT 121 4.4.3* MINT 121 4.4.4* COAGULANT 122
4.4.5* STARTER CULTURES 122 4.5 MANUFACTURING METHODS* 122 4.5.1*
OUTLINE OF THE TRADITIONAL PROCESS 122 4.5.2* OUTLINE OF THE INDUSTRIAL
PROCESS AND COMPARISON WITH THE TRADITIONAL METHOD* 123 4.5.3*
EXPERIMENTAL PRODUCTION OF HALLOUMI-TYPE CHEESE USING ULTRAFILTRATION*
(UF) TECHNOLOGY 126* 4.6 TYPES OF HALLOUMI CHEESES* 127 4.6.1* FRESH
HALLOUMI CHEESE 127 4.6.2* MATURE HALLOUMI CHEESE 128 4.6.3* LOW-FAT
HALLOUMI CHEESE 128 4.7 CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY
OF THE CHEESE 129 4.7.1* CHEMICAL COMPOSITION 129 4.7.2* MICROBIOLOGICAL
QUALITY 130 4.8 SENSORY PROFILING AND RHEOLOGICAL PROPERTIES OF THE
CHEESE 132* 4.8.1* FLAVOUR AND TASTE 132 4.8.2* TEXTURE 133 4.8.3*
SENSORY PROFILING 134 4.9 QUALITY AND SAFETY OF DAIRY PRODUCTS* 134
4.10* NUTRITIONAL VALUE OF HALLOUMI CHEESE 135 4.11 CONCLUSION 135*
ACKNOWLEDGEMENT 136* REFERENCES 136 5 NORTH AFRICAN DRINED CHEESES* 139
M. ABD-EL SALAM AND N. BENKERROUM 5.1 BACKGROUND* 139 5.2 PRODUCTION AND
CONSUMPTION OF DAIRY PRODUCTS IN NORTH AFRICAN COUNTRIES 141 5.3
EGYPTIAN PICKLED CHEESES* 142 5.3.1* DOMIATI CHEESE 142 TECHNOLOGICAL
ASPECTS* 142 COAGULANTS 143* STARTER CULTURES 144* CHEESE YIELD 144*
COMPOSITIONAL CHANGES DURING THE STORAGE PERIOD OF THE CHEESE* IN BRINE*
145 TEXTURE AND MICROSTRUCTURE OF THE CHEESE 147 MICROBIOLOGICAL
QUALITY* 148 5.3.2* UF DOMIATI CHEESE 149 INTRODUCTION* 149 TECHNICAL
ASPECTS 150 COMPOSITIONAL QUALITY AND YIELD OF THE CHEESE 150 TEXTURE
AND MICROSTRUCTURE OF THE CHEESE 151 CONTENTS IX PACKAGING OF THE
CHEESE* 151* 5.3.3* TALLAGACHEESE 151* 5.3.4* MISH CHEESE 152* TECHNICAL
ASPECTS* 152* COMPOSITIONAL QUALITY AND GENERAL CHARACTERISTICS OF THE
CHEESE 153* MICROBIOLOGICAL QUALITY* 154* 5.4 NORTH AFRICAN BRINED
CHEESES* 154* 5.4.1* TRADITIONAL TECHNOLOGY AND PROPERTIES OF THE
CHEESES 154* MILK PREPARATION* 156* MILK COAGULATION* 156* DRAINING AND
MOULDING OF THE CURD* 159* SALTING AND PRESERVATION OF THE CHEESE* 160*
MATURATION OF THE CHEESE* 162* QUALITY APPRAISAL OF THE CHEESES* 162*
5.4.2* SOME EXAMPLES OF NORTH AND EAST AFRICAN BRINED CHEESES 166*
SOFT-TYPE BRINED CHEESES* 166* SEMIHARD BRINED CHEESE* 171* CAMEL'S MILK
BRINED CHEESES* 172* 5.5 CONCLUSION* 175* ACKNOWLEDGEMENT* 180*
REFERENCES* 180* 6 BRINED CHEESES FROM THE MIDDLE EAST AND TURKEY* 188*
I. TOUFEILI AND B. 6ZER 6.1 INTRODUCTION* 188* 6.2 MIDDLE EASTERN
CHEESES* 188* 6.2.1* CHEESE SPECIFICATIONS, STANDARDS AND CHEMICAL
COMPOSITION 188* 6.2.2* TECHNOLOGY OF MANUFACTURE 188* GENERAL ASPECTS
188* MUJADDAL OR BRAIDED CHEESE 189* NABULSI CHEESE* 190* COMPARATIVE
COMPOSITIONAL QUALITY OF BRINED CHEESES 194* 6.3 TRADITIONAL TURKISH
CHEESES* 194* 6.3.1* TECHNOLOGY OF CHEESEMAKING 195* 6.3.2*
MICROBIOLOGICAL QUALITY 200* STARTER CULTURES (LACTIC ACID BACTERIA,
LAB, AND NON-STARTER LACTIC ACID BACTERIA, NSLAB)* 200* MICROBIAL
CONTAMINANTS* 204* 6.3.3* DEVELOPMENT OF TEXTURE AND MICROSTRUCTURE OF
WHITE CHEESE 204* 6.4 CONCLUDING REMARKS* 205* REFERENCES* 207* 7 BRINED
CHEESES AND ANALOGUES OF LATIN AMERICAN ORIGIN* 211* M.N. OLIVEIRA AND
C. BRITO 7.1 BACKGROUND* 211* 7.2 MAIN BRINED CHEESES PRODUCED IN
BRAZIL* 212* X CONTENTS 7.2.1* INTRODUCTION 212 7.2.2* MINAS CHEESE
(FRESH AND MATURED) 215 MINAS FRESCAL 216 MINAS PADRAO 221 MEIA CURA 223
7.2.3* PRATO CHEESE 223* TRADITIONAL PROCESS 223* ULTRAFILTRATION (UF)
PROCESS 227* 7.2.4* RENNET CHEESE 227 7.3* CHILEAN DAIRY INDUSTRY WITH
PARTICULAR EMPHASIS ON CHEESE PRODUCTION 229 7.3.1* INTRODUCTION 229
7.3.2* CHEESE VARIETIES PRODUCED IN CHILE 236 7.3.3* MAIN BRINED CHEESES
PRODUCED IN CHILE 237 CHANCO* 237 GAUDA 241 OTHER CHEESE VARIETIES 242
7.4 CONCLUSIONS 244 ACKNOWLEDGEMENT 244 REFERENCES 245 8 INDIGENOUS
BRINED CHEESE OF THE PHILIPPINES 249 V.L. BARRAQUIO* 8.1* INTRODUCTION
249 8.2* PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF THE MILKS USED
FOR* CHEESEMAKING 250* 8.3* MANUFACTURING METHODS 253 8.4* MODIFICATIONS
TO THE MANUFACTURING METHODS 255 8.5* YIELD, COMPOSITION AND
MICROBIOLOGICAL QUALITY OF THE CHEESE 258 8.6 CONCLUSION 261 REFERENCES
261 9 QUALITY OF THE BRINE* 264 T. BINTSIS 9.1* INTRODUCTION 264 9.2*
ROLE OFBRINING 265 9.2.1* METHODS OF SALTINGLBRINING 266 9.2.2*
MECHANISM OFBRINING 268 9.2.3* FACTORS AFFECTING THE RATE AND QUANTITY
OF SALT ABSORBED 269* BRINE CONCENTRATION AND DURATION OF SALTING 269*
COMPOSITION OF THE CURD AND THE BRINE 270* TEMPERATURE OF THE BRINE 270*
SIZE AND SHAPE OF THE CHEESE BLOCK* 271 BRINE VOLUME/CHEESE WEIGHT* 271
9.3* CHEMICAL COMPOSITION OF BRINES 271 9.4* LOW-SODIUM CHEESES 272 9.5*
MICROBIOLOGY OF BRINES 274 CONTENTS XI 9.5.1* EFFECT OF SALT ON MICROBES
274 9.5.2* THE MICROFLORA OF THE BRINES 276 9.5.3* DEFECTS CAUSED BY
SPOILAGE MICROORGANISMS 277 9.5.4* USE OF PRESERVATIVES 279 9.5.5*
SURVIVAL OF PATHOGENS IN BRINES 280 LISTERIA MONOCYTOGENES 280
STAPHYLOCOCCUS AUREUS 282 ENTEROHAEMORRHAGIC ESCHERICHIA COLI 282
YERSINIA ENTEROCOLITICA 283 SALMONELLA SPECIES 283 9.5.6 STRESSED CELLS
284 9.6 CONTROL MEASURES 285 9.7 QUALITY CONTROL OF BRINES 286 9.7.1
PHYSICAL AND CHEMICAL CONTROL 286 9.7.2 MICROBIOLOGICAL CONTROL 289 9.8
PURIFICATION METHODS FOR CHEESE BRINES 290 9.8.1 CHEMICAL TREATMENT 290
9.8.2 HEAT TREATMENT 291 9.8.3 TREATMENT WITH UVC LIGHT 291 9.8.4
TREATMENT WITH UVA LIGHT PLUS FUROCOUMARINS 292 9.8.5 KIESELGUHR
FILTRATION 292 9.8.6 MICROFILTRATION* 293 9.9 CONCLUSION* 294
REFERENCES* 294 10 UTILISATION OF BRINED CHEESES IN OTHER FOOD
PREPARATIONS* 302 A.Y. TAMIME AND R.K. ROBINSON 10.1 BACKGROUND* 302
10.2 SALAD DISHES* 303 10.3 SNACKS AND SAVOURY DISHES* 303 10.3.1 CHEESE
SNACKS* 303 HALLOUMI RECIPES 303 AKKAWI RECIPES 305 CREAMY CHANCO
(GAUDA) RECIPES 306 RENNET CHEESE* 306 10.3.2 SAVOURY DISHES* 307
LEBANESE CUISINE* 307 MOROCCAN CUISINE* 308 MISCELLANEOUS GREEK DISHES
MADE WITH FETA CHEESE* 309 TURKISH CUISINE* 309 BRAZILIAN CUISINE* 310
PHILIPPINE CUISINE* 310 10.4 DESSERTS* 310 10.4.1 KNAFEH, KUNAFEH OR
K'NEFE BI-JIBN (PASTRY WITH CHEESE) 310 10.4.2 'SWEET' CHEESE* 312
10.4.3 HOSMERIM* 313 XII CONTENTS 10.4.4 BRAZILIAN SWEET CHEESE DISHES
10.5 CONCLUSION* ACKNOWLEDGEMENT* REFERENCES* INDEX 314 315 315 315 317 |
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| author_GND | (DE-588)11091726X |
| building | Verbundindex |
| bvnumber | BV021614404 |
| callnumber-first | S - Agriculture |
| callnumber-label | SF272 |
| callnumber-raw | SF272.B76 |
| callnumber-search | SF272.B76 |
| callnumber-sort | SF 3272 B76 |
| callnumber-subject | SF - Animal Culture |
| classification_tum | LAN 835f |
| ctrlnum | (OCoLC)62179168 (DE-599)BVBBV021614404 |
| dewey-full | 637/.35 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 637 - Processing dairy and related products |
| dewey-raw | 637/.35 |
| dewey-search | 637/.35 |
| dewey-sort | 3637 235 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrarwissenschaft Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Agrarwissenschaft Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | 1. publ. |
| format | Book |
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| genre_facet | Aufsatzsammlung |
| id | DE-604.BV021614404 |
| illustrated | Illustrated |
| index_date | 2024-07-02T14:51:46Z |
| indexdate | 2024-07-09T20:39:56Z |
| institution | BVB |
| isbn | 1405124601 9781405124607 |
| language | English |
| lccn | 2005030970 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-014829564 |
| oclc_num | 62179168 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XIX, 324 S. Ill., graph. Darst. |
| publishDate | 2006 |
| publishDateSearch | 2006 |
| publishDateSort | 2006 |
| publisher | Blackwell Publ. |
| record_format | marc |
| spelling | Brined cheeses edited by Adnan Tamime 1. publ. Ames, Iowa Blackwell Publ. 2006 XIX, 324 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index Queso curado en salmuera Brined cheeses Lake (DE-588)4340002-4 gnd rswk-swf Weichkäse (DE-588)4226646-4 gnd rswk-swf Käseherstellung (DE-588)4162991-7 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Weichkäse (DE-588)4226646-4 s Lake (DE-588)4340002-4 s DE-604 Käseherstellung (DE-588)4162991-7 s b DE-604 Tamime, Adnan Y. ca. 20./21. Jh. Sonstige (DE-588)11091726X oth http://www.loc.gov/catdir/toc/ecip062/2005030970.html Table of contents OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014829564&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Brined cheeses Queso curado en salmuera Brined cheeses Lake (DE-588)4340002-4 gnd Weichkäse (DE-588)4226646-4 gnd Käseherstellung (DE-588)4162991-7 gnd |
| subject_GND | (DE-588)4340002-4 (DE-588)4226646-4 (DE-588)4162991-7 (DE-588)4143413-4 |
| title | Brined cheeses |
| title_auth | Brined cheeses |
| title_exact_search | Brined cheeses |
| title_exact_search_txtP | Brined cheeses |
| title_full | Brined cheeses edited by Adnan Tamime |
| title_fullStr | Brined cheeses edited by Adnan Tamime |
| title_full_unstemmed | Brined cheeses edited by Adnan Tamime |
| title_short | Brined cheeses |
| title_sort | brined cheeses |
| topic | Queso curado en salmuera Brined cheeses Lake (DE-588)4340002-4 gnd Weichkäse (DE-588)4226646-4 gnd Käseherstellung (DE-588)4162991-7 gnd |
| topic_facet | Queso curado en salmuera Brined cheeses Lake Weichkäse Käseherstellung Aufsatzsammlung |
| url | http://www.loc.gov/catdir/toc/ecip062/2005030970.html http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014829564&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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