Whey cheeses (heat coagulated)

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

This chapter discusses various types of whey cheeses such as, Anari cheese, Anthotyros cheese and Manouri Protected Designation of Origin (PDO) cheese. Anari is a whey cheese produced during the manufacture of Halloumi cheese. Fresh Anari is a soft, high-moisture, fragile cheese, with a very mild nutty sweet flavour, and it can be sold in vacuum packs either slightly salted or not. Anari cheese is usually dried, under cold air streams, in specially designed drying rooms until it becomes hard and easy to grate. Anthotyros cheese has a compact, closed body and a typical mild pleasant flavour. Manouri is a whey cheese which is manufactured in Thessaly, Western and Central Macedonia. Manouri cheese has a compact, closed body and a rich flavour with creamy, fatty notes. Mesost and Messmör are unripened whey cheeses that differ from each other only in water content. Mesost and Messmör contain milk sugar, lactose, whey proteins and sometimes milk fat.

OriginalsprogEngelsk
TitelGlobal Cheesemaking Technology : Cheese Quality and Characteristics
RedaktørerPhotis Papademas, Thomas Bintsis
Antal sider7
ForlagWiley
Publikationsdato2018
Sider446-452
ISBN (Trykt)9781119046158
DOI
StatusUdgivet - 2018

ID: 213958374