Handbook of Food and Beverage Fermentation Technology

PART 1. CULTURED PRODUCTS: HISTORY, PRINCIPLES, AND APPLICATIONS Origin and History of Food Fermentations, K.S. Steinkraus Microorganisms, E.B. Hansen Starter Cultures and Fermented Products, J. Josephsen and Lene Jespersen Manufacture of Fermented Products, W-K. Nip Quality and Flavor of Fermented Products, G. Smit, J.T.M. Wouters, and W.C. Meijer PART II. SEMISOLID CULTURED DAIRY PRODUCTS Semisolid Cultured Dairy Products: Principles and Applications, D. Patel and M. Walker Yogurt, K.R. Nauth Sour Cream and Creme Fraiche, L. Meunier-Goddik Yogurt and Sour Cream: Operational Procedures and Processing Equipment, S. Clark and V.C. Plotka Fromage Frais, L. Meunier-Goddik Semisolid Cultured Dairy Products: Packaging, Quality Assurance, and Sanitation, Y. Zhao PART III. SOLID CULTURED DAIRY PRODUCTS Principles of Cheese Production, E.W. Nielsen Traditional Greek Feta, A. Polychroniadou-Alichanidou Cheddar Cheese, J.M. Banks and A.G. Williams Semihard Scandinavian Cheeses Made with Mesophilic DL-Starter, Y. Ardo Cheeses Made with Thermophilic Lactic Starters, S. Lortal Manufacture of Cheese: Operational Procedures and Processing Equipment, J.M.B. Kristensen, E.W. Nielsen, and J. Josephsen Packaging of Cheese, G. Mortensen, G. Bertelsen, and P.V. Nielsen Cheese Production: Quality Control and Sanitation, S. Lillevang PART IV. FERMENTED MEATS Meat Fermentation: Principles and Applications, D. Demeyer Dry-Cured Ham, F. Toldra Semidry Fermented Sausages, J.G. Sebranek Dry-Fermented Sausages, R. Talon, S. Leroy-Setrin, and S. Fadda Mold-Ripened Sausages, K. Incze Meat Products Processing: Operational Procedures and Processing Equipment, P. Bladini Fermented and Dry-Cured Meat: Packaging and Quality Control, F. Toldra, R. Gavara, and J.M. Lagaron Meat Processing Plant Sanitation, N.G. Marriott PART V. FERMENTED SOY PRODUCTS Fermented Soy Products: An Overview, K. Liu Soy Sauce: Manufacturing and Biochemical Changes, T-C. Huang and D-F. Teng Fermented Whole Soybeans and Soybean Paste, D-F. Teng, C-S. Lin, and P-C. Hsieh Fermented Tofu: Sufu and Stinky Tofu, D-F. Teng, C-S. Lin, and P-C. Hsieh Tempeh: The Other White Beancake, S. Tibbott PART IV. FERMENTED VEGETABLES Fermentation: Principles and Microorganisms, K-Y. Li Chinese Pickles: Leaf Mustard and Derived Products, R.Y-Y. Chiou Kimchi, K-Y. Park and H-S. Cheigh Jalapeno Pepper Preservation by Fermentation or Pickling, R.M.G. Cabrera Sauerkraut, Y.D. Hang Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection, Y.H. Hui PART VII. FERMENTED CEREAL FOODS Baker's Yeast, B. Poitrenaud Fermented Cereal-Based Functional Foods, H. Salovaara and L. Simonson Sourdough Bread, A...S. Hansen Fermented Doughs in Bread Production, F. Meuser and M. Valentin Packaging, Quality Control, and Sanitation of Bakery Products, P.V. Nielsen Kenkey: An African Fermented Maize Product, M. Halm, W.K. Amoa-Awua, and M. Jakobsen PART VIII. BEVERAGES Fermented Liquid Milk Products, V.V. Mistry Partially Fermented Tea, T. Kan, Y, Tsai, R. Chang. and W-K. Nip Whiskey, M. Henderson