Editors: Celile Aylin Oluk, Oya Berkay Karaca

Series Title: Current Developments in Food and Nutrition Research

Traditional Cheeses from Selected Regions in Asia, Europe, and South America

Volume 1

eBook: US $129 Special Offer (PDF + Printed Copy): US $219.5
Printed Copy: US $155
Library License: US $516
ISSN: 2717-5421 (Print)
ISSN: 2717-543X (Online)
ISBN: 978-981-14-3235-4 (Print)
ISBN: 978-981-14-3236-1 (Online)
Year of Publication: 2019
DOI: 10.2174/97898114323611200101

Introduction

This book serves as a treatise on lesser known ethnic varieties of cheese made in regions ranging from Mesopotamia to Europe and America. Cheese experts from different countries including Brazil, Croatia, Iran, Macedonia, Montenegro and Turkey bring together a rich blend of information about the traditional cheese in each region. The contributors describe the chemical and microbial characteristics, production technology and artisan culture of cheese making for each local variety.

The simple and systematic presentation of the information makes this a useful reference for a wide readership interested in food, dairy technology, and gastronomy, such as producers, consumers, academics and students. The book also represents an effort to bring forth knowledge about a culinary facet of the concrete cultural heritage of local communities which can benefit tourism and sustainability programs that involve the promotion of traditional dairy products.

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