Handbook of Animal-Based Fermented Food and Beverage Technology

Introduction Fermented Animal Products and Their Manufacture Y. H. Hui Dairy Starter Cultures A. Rodriguez, B. Martinez, and J. E. Suarez Microorganisms and Food Fermentation G. Giraffa and D. Carminati Animal-Based Fermented Foods of Asia J. P. Tamang Leuconostoc and Its Use in Dairy Technology D. Hemme Food Fermentation and Production of Biopreservatives M. Papagianni Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria P. Ruas-Madiedo, B. Sanchez, C. Hidalgo-Cantabrana, A. Margolles, and A. Laws Fermentation Ecosystems R. Scott Fermented Milk and Semisolid Cheeses Fermentation and Koumiss W. Zhang and H. Zhang Traditional Finnish Fermented Milk Viili M. Kahala and V. Joutsjoki Production of Laban C. Beal and G. Chammas Yogurt Ramesh C. Chandan and K. R. Nauth Sour Cream and Creme Fraiche L. Meunier-Goddik Fresh Cheese L. Meunier-Goddik Cottage Cheese: Fundamentals and Technology E. A. Araujo, A. C. dos Santos Pires, M. S. Pinto, and A. F. de Carvalho Teleme Cheese E. C. Pappa and G. K. Zerfiridis Goat Milk Cheeses E. Litopoulou-Tzanetaki Acidified Milk, Sour Cream, and Cream Cheese: Standards, Grades, and Specifications Y. H. Hui Cottage Cheese and Yogurt: Standards, Grades, and Specifications Y. H. Hui Solid Cheeses Cheddar and Related Hard Cheeses S. Clark and S. Agarwal Traditional Greek Feta A. Polychroniadou-Alichanidou Reggianito Cheese: Hard Cheese Produced in Argentina G. A. Sihufe, A. C. Rubiolo, and S. E. Zorrilla Fiore Sardo Cheese P. Deiana and N. Pasqualina Mangia Zamorano Cheese D. Fernandez, R. Arenas, R. E. Ferrazza, M. E. Tornadijo, and J. M. Fresno Baro Hispanico Cheese S. Garde, M. Avila, A. Picon, and M. Nunez Asiago and Other Cheeses: Standards, Grades, and Specifications Y. H. Hui Gouda and Other Cheeses: Standards, Grades, and Specifications Y. H. Hui Muenster and Other Cheeses: Standards, Grades, and Specifications Y. H. Hui Semi-Soft Pasteurized and Other Cheeses: Standards, Grades, and Specifications Y. H. Hui U.S. Dairy Processing Plants: Safety and Inspection Y. H. Hui Meat and Fish Products Meat Fermentation L. Cocolin and K. Rantsiou Dry-Cured Ham F. Toldra Italian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits L. Aquilanti, C. Garofalo, A. Osimani, and F. Clementi Mold-Ripened Sausages K. Incze Ecosystem of Greek Spontaneously Fermented Sausages G.-J. E. Nychas, E. H. Drosinos, and S. Paramithiotis Formulations for Fermented Sausages with Health Attributes D. Ansorena and I. Astiasaran Turkish Pastirma: A Dry-Cured Beef Product E. Obuz, L. Akkaya, and V. Goek Chinese Fermented Meat Products M.-J. Chen, R.-J. Tu, H.-Y. Wu, and C.-M. Tien Sucuk: Turkish Dry-Fermented Sausage H. Bozkurt and K. B. Belibagli Safe Practices for Sausage Production in the United States Y. H. Hui Malaysian Fermented Fish Products N. Huda Indonesian Fermented Fish Products N. Huda Probiotics and Fermented Products Probiotics: An Overview Y. H. Hui Cheese as Probiotic Carrier: Technological Aspects and Benefits F. C. A. Buriti, C. Hoch Batista de Souza, and S. M. Isay Saad Index