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Feta - Wikipedia
Published New York : Ellis Horwood, Language English View all editions Prev Next edition 3 of 4. Other Authors Tamime, A. Robinson, R.
Series Ellis Horwood series in food science and technology. Subjects Brined cheese. Feta cheese. Brined cheeses. Cheeses Summary This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.
This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications.
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Contents Includes index. Notes Includes bibliographical references and index. Also available via the World Wide Web.
Feta Related Cheeses by R K Robinson
Access Conditions Online full text is restricted to subscribers. View online Borrow Buy Freely available Show 0 more links Set up My libraries How do I set up "My libraries"? Wagga Wagga Campus Library. Open to the public ; Black Mountain Library. May not be open to the public ; WERR Curtin University Library. Deakin University Library.
How Feta is made
Open to the public Open to the public. University of Queensland Library. The key to successfully including cheese in a healthy diet is to use it sparingly — depending on what else is in a meal and the type of cheese in question, the recommended portion size is around 30g per adult. Those who find it difficult to stick to this guidance should go for cheeses that are naturally lower in fat, such as ricotta and cottage cheese.
Most hard cheeses have between g of saturated fat per g, however ricotta only has around 6g of saturated fat per g. It is brined kept in salty water , which gives it a uniquely salty taste and a crumbly, creamy texture. Feta is also traditionally Greek, and actually has to be from a specific region in Greece to bear this name, but similar cheeses are made the world over.
A World Away From Supermarket Feta
Its wonderfully crumbly texture makes feta a delicious and distinctive ingredient. But is it a good thing to include in a healthy diet? One of the benefits of cheese is that it is a high-protein non-meat foodstuff, making it a great addition to vegetarian diets. And feta is packed with essential micronutrients.
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It is especially high in the mineral chloride, which the human body needs to produce hydrochloric acid in the stomach, allowing it to digest and break down food. Feta also has the double bonus of being high in both phosphorus and calcium, the two minerals that make up the matrix of bones and teeth. Needless to say, both are essential for helping to keep teeth and bones strong and healthy. Vitamin B12 is another micronutrient found in feta cheese, and one the body uses for many different functions.
Milk also has a high water content and helps to hydrate the body.
The protein and lactose found in milk make it a good post-exercise drink choice — the protein will helps muscles to rebuild and repair, and the lactose will help to replace muscle glycogen muscle energy lost during exercise.