The Society of Dairy Technology (SDT) has joined with Blackwell
Publishing to produce a series of technical dairy-related handbooks
providing an invaluable resource for all those involved in the
dairy industry; from practitioners to technologists working in both
traditional and modern larged-scale dairy operations.

Brined cheeses such as feta and halloumi have seen a large
increase in popularity and as a result, increasing economic value.
Over the past two decades the dairy industry has carried out much
research into starter cultures alongside technological
developments, widening the range of brined cheese products
available to consumers worldwide.









The third title in the SDT series, Brined Cheeses gathers
research on this important range of cheese varieties from around
the world into a single volume, offering the reader:
















A practically-oriented and user-friendly guide



Key commercially important information



Coverage of all the major stages of manufacture



Background to each variety



Review of how different varieties are utilised in different
countries










Edited by Adnan Tamime, with contributions from international
authors and full of core commercially useful information for the
dairy industry, this book is an essential title for dairy
scientists, dairy technologists and nutritionists worldwide.