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Book Chapter

Some Non-European Cheese Varieties

  • Phelan J
  • Renaud J
  • Fox P
Springer US, (1999), 421-465
DOI: 10.1007/978-1-4615-2800-5_14
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Abstract

The chemistry, biochemistry and microbiology of the principal international cheese varieties (families) have been described in the preceding 13 chapters. With the exception of Domiati, all these cheese varieties are of European origin; indeed Domiati has its close...

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Phelan, J. A., Renaud, J., & Fox, P. F. (1999). Some Non-European Cheese Varieties. In Cheese: Chemistry, Physics and Microbiology (pp. 421–465). Springer US. https://doi.org/10.1007/978-1-4615-2800-5_14

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