Traditional Cheeses from Selected Regions in Asia, Europe, and South America
Editor(s): Celile Aylin Oluk and Oya Berkay Karaca
DOI: 10.2174/97898114323611200101eISBN: 978-981-14-3236-1, 2020ISBN: 978-981-14-3235-4
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.
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