Brined Cheeses

by Tamime, Adnan Y.

Edition: 1st

ISBN13: 9781405124607

ISBN10: 1405124601

Format: Hardcover

Pub. Date: 2006-09-18

Publisher(s): Wiley-Blackwell

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Summary

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 countriesEdited 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.

Author Biography

Dr A. Y. Tamime is a Dairy Science and Technology Consultant based in Scotland, UK.

Preface to Technical Series

xiii

Preface

Contributors

xvii

Constituents and Properties of Milk from Different Species

(42)

T. Huppertz

V.K. Upadhyay

A.L. Kelly

A.Y. Tamime

Introduction

(2)

Chemical composition of milk

(1)

Constituents of milk

(25)

Lactose

(1)

Introduction

(1)

Biosynthesis of lactose

(1)

Physical properties of lactose

(1)

Reactions of lactose

(1)

Significance of lactose in dairy products

(1)

The milk salts

(1)

Introduction

(1)

Partitioning of milk salts between the colloidal and soluble phases of milk

(1)

Factors affecting the salt balance in milk

(1)

Lipids

(1)

Introduction

(1)

Composition and fatty acid profile

(1)

Milk fat globules

(1)

Stability of the milk fat emulsion

(3)

Proteins

(1)

Introduction

(1)

Whey proteins

(2)

Caseins

(2)

Casein micelles

(5)

Indigenous milk enzymes

(1)

Plasmin

(2)

Lipoprotein lipase

(1)

Alkaline phosphatase

(1)

Lactoperoxidase

(1)

Other indigenous milk enzymes

(2)

Rennet-induced coagulation of milk

(4)

Introduction

(1)

Primary stage of rennet-induced coagulation of milk

(1)

Secondary stage of rennet-induced coagulation of milk

(1)

Factors that influence rennet-induced coagulation of milk

(1)

Milk pH

(1)

Calcium concentration

(1)

Ultrafiltration (UF)

(1)

Cold storage

(1)

Heat treatment of milk

(1)

High-pressure treatment of milk

(1)

Conclusions

(1)

References

(9)

Feta and Other Balkan Cheeses

(34)

E. M. Anifantakis

G. Moatsou

Background

(1)

Feta cheese

(18)

Introduction

(1)

Production methods

(1)

Manufacturing stages

(1)

Milk for cheese production

(2)

Treatment of the cheese milk

(1)

Renneting

(1)

Cutting and moulding

(1)

Salting

(1)

Packaging and maturation of the cheese

(2)

New trends in Feta cheese manufacture

(1)

Properties of Feta cheese

(7)

Defects of Feta cheese

(1)

Feta cheese whey

(1)

Miscellaneous brined Greek cheeses

(2)

Sfela cheese

(1)

Batzos cheese

(1)

Kalathaki Limnou cheese

(1)

Telemes (Telemea cheese)

(5)

Manufacturing stages

(4)

Characteristics of Telemes cheese

(1)

Some examples of Balkan brined cheeses

(1)

Bjalo Salamureno Sirene (white brined cheese)

(1)

Belir Sir U Kriskama (white cheese in pieces)

(1)

Turkish brined cheeses

(2)

Acknowledgement

(1)

References

(6)

Industrial Manufacture of Feta-Type Cheeses

(40)

A.Y. Tamime

R.K. Robinson

G. Kiers

Background

(2)

The cheesemaking process

(16)

Composition and hygiene quality of raw milk

(1)

Milk reception and storage

(1)

Optional preliminary treatments

(1)

Bactofugation

(1)

Microfiltration (MF)

(1)

Standardisation of the casein-to-fat ratio

(1)

Tetra Tebel process

(1)

Pretreatment

(1)

Module 1

(1)

Module 2

(1)

Module 3

(3)

Packaging

(1)

Tetra Tebel Casofill® glucono-δ-lactone (GDL)

(2)

Tetra Tebel Casofill® cast Feta-type

(1)

Miscellaneous additives and treatments related to Feta-type cheeses

(4)

Starter cultures

(1)

Calcium chloride

(2)

Decolorising agents

(1)

Lipase

(1)

Preservatives

(1)

Recombined Feta-type cheeses

(4)

Introduction

(1)

Recombination of powders

100

(1)

Mimic the traditional method of production

101

(1)

Ultrafiltration of recombined powders

102

(1)

Miscellaneous recombination methods

102

(1)

Plant specification

103

(1)

Implementation of a hazard appraisal (analysis) critical control points (HACCP) system

103

(4)

Conclusion and future development(s)

107

(2)

References

109

(8)

Halloumi Cheese

117

(22)

P. Papademas

Historical background

117

(1)

The importance of Halloumi cheese to the Cypriot economy

117

(1)

Forecasts on the future of Halloumi cheese

118

(1)

Raw materials used for the production of Halloumi cheese

118

(4)

Milk

118

(3)

Salt

121

(1)

Mint

121

(1)

Coagulant

122

(1)

Starter cultures

122

(1)

Manufacturing methods

122

(5)

Outline of the traditional process

122

(1)

Outline of the industrial process and comparison with the traditional method

123

(3)

Experimental production of Halloumi-type cheese using ultrafiltration (UF) technology

126

(1)

Types of Halloumi cheeses

127

(2)

Fresh Halloumi cheese

127

(1)

Mature Halloumi cheese

128

(1)

Low-fat Halloumi cheese

128

(1)

Chemical composition and microbiological quality of the cheese

129

(3)

Chemical composition

129

(1)

Microbiological quality

130

(2)

Sensory profiling and rheological properties of the cheese

132

(2)

Flavour and taste

132

(1)

Texture

133

(1)

Sensory profiling

134

(1)

Quality and safety of dairy products

134

(1)

Nutritional value of Halloumi cheese

135

(1)

Conclusion

135

(1)

Acknowledgement

136

(1)

References

136

(3)

North African Brined Cheeses

139

(49)

M. Abd-El Salam

N. Benkerroum

Background

139

(2)

Production and consumption of dairy products in North African countries

141

(1)

Egyptian pickled cheeses

142

(12)

Domiati cheese

142

(1)

Technological aspects

142

(1)

Coagulants

143

(1)

Starter cultures

144

(1)

Cheese yield

144

(1)

Compositional changes during the storage period of the cheese in brine

145

(2)

Texture and microstructure of the cheese

147

(1)

Microbiological quality

148

(1)

UF Domiati cheese

149

(1)

Introduction

149

(1)

Technical aspects

150

(1)

Compositional quality and yield of the cheese

150

(1)

Texture and microstructure of the cheese

151

(1)

Packaging of the cheese

151

(1)

Tallaga cheese

151

(1)

Mish cheese

152

(1)

Technical aspects

152

(1)

Compositional quality and general characteristics of the cheese

153

(1)

Microbiological quality

154

(1)

North African brined cheeses

154

(21)

Traditional technology and properties of the cheeses

154

(2)

Milk preparation

156

(1)

Milk coagulation

156

(3)

Draining and moulding of the curd

159

(1)

Salting and preservation of the cheese

160

(2)

Maturation of the cheese

162

(1)

Quality appraisal of the cheeses

162

(4)

Some examples of North and East African brined cheeses

166

(1)

Soft-type brined cheeses

166

(5)

Semihard brined cheese

171

(1)

Camel's milk brined cheeses

172

(3)

Conclusion

175

(5)

Acknowledgement

180

(1)

References

180

(8)

Brined Cheeses from the Middle East and Turkey

188

(23)

I. Toufeili

B. Ozer

Introduction

188

(1)

Middle Eastern cheeses

188

(6)

Cheese specifications, standards and chemical composition

188

(1)

Technology of manufacture

188

(1)

General aspects

188

(1)

Mujaddal or Braided cheese

189

(1)

Nabulsi cheese

190

(4)

Comparative compositional quality of brined cheeses

194

(1)

Traditional Turkish cheeses

194

(11)

Technology of cheesemaking

195

(5)

Microbiological quality

200

(1)

Starter cultures (lactic acid bacteria, LAB, and non-starter lactic acid bacteria, NSLAB)

200

(4)

Microbial contaminants

204

(1)

Development of texture and microstructure of White cheese

204

(1)

Concluding remarks

205

(2)

References

207

(4)

Brined Cheeses and Analogues of Latin American Origin

211

(38)

M.N. Oliveira

C. Brito

Background

211

(1)

Main brined cheeses produced in Brazil

212

(17)

Introduction

212

(3)

Minas cheese (fresh and matured)

215

(1)

Minas Frescal

216

(5)

Minas Padrao

221

(2)

Meia Cura

223

(1)

Prato cheese

223

(1)

Traditional process

223

(4)

Ultrafiltration (UF) process

227

(1)

Rennet cheese

227

(2)

Chilean dairy industry with particular emphasis on cheese production

229

(15)

Introduction

229

(7)

Cheese varieties produced in Chile

236

(1)

Main brined cheeses produced in Chile

237

(1)

Chanco

237

(4)

Gauda

241

(1)

Other cheese varieties

242

(2)

Conclusions

244

(1)

Acknowledgement

244

(1)

References

245

(4)

Indigenous Brined Cheese of the Philippines

249

(15)

V.L. Barraquio

Introduction

249

(1)

Physicochemical and microbiological quality of the milks used for cheesemaking

250

(3)

Manufacturing methods

253

(2)

Modifications to the manufacturing methods

255

(3)

Yield, composition and microbiological quality of the cheese

258

(3)

Conclusion

261

(1)

References

261

(3)

Quality of the Brine

264

(38)

T. Bintsis

Introduction

264

(1)

Role of brining

265

(6)

Methods of salting/brining

266

(2)

Mechanism of brining

268

(1)

Factors affecting the rate and quantity of salt absorbed

269

(1)

Brine concentration and duration of salting

269

(1)

Composition of the curd and the brine

270

(1)

Temperature of the brine

270

(1)

Size and shape of the cheese block

271

(1)

Brine volume/cheese weight

271

(1)

Chemical composition of brines

271

(1)

Low-sodium cheeses

272

(2)

Microbiology of brines

274

(11)

Effect of salt on microbes

274

(2)

The microflora of the brines

276

(1)

Defects caused by spoilage microorganisms

277

(2)

Use of preservatives

279

(1)

Survival of pathogens in brines

280

(1)

Listeria monocytogenes

280

(2)

Staphylococcus aureus

282

(1)

Enterohaemorrhagic Escherichia coli

282

(1)

Yersinia enterocolitica

283

(1)

Salmonella species

283

(1)

Stressed cells

284

(1)

Control measures

285

(1)

Quality control of brines

286

(4)

Physical and chemical control

286

(3)

Microbiological control

289

(1)

Purification methods for cheese brines

290

(4)

Chemical treatment

290

(1)

Heat treatment

291

(1)

Treatment with UVC light

291

(1)

Treatment with UVA light plus furocoumarins

292

(1)

Kieselguhr filtration

292

(1)

Microfiltration

293

(1)

Conclusion

294

(1)

References

294

(8)

Utilisation of Brined Cheeses in Other Food Preparations

302

(15)

A.Y. Tamime

R.K. Robinson

Background

302

(1)

Salad dishes

303

(1)

Snacks and savoury dishes

303

(7)

Cheese snacks

303

(1)

Halloumi recipes

303

(2)

Akkawi recipes

305

(1)

Creamy Chanco (Gauda) recipes

306

(1)

Rennet cheese

306

(1)

Savoury dishes

307

(1)

Lebanese cuisine

307

(1)

Moroccan cuisine

308

(1)

Miscellaneous Greek dishes made with Feta cheese

309

(1)

Turkish cuisine

309

(1)

Brazilian cuisine

310

(1)

Philippine cuisine

310

(1)

Desserts

310

(5)

Knafeh, Kunafeh or K'nefe bi-jibn (pastry with cheese)

310

(2)

`Sweet' cheese

312

(1)

Hosmerim

313

(1)

Brazilian sweet cheese dishes

314

(1)

Conclusion

315

(1)

Acknowledgement

315

(1)

References

315

(2)

Index

317

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