Handbook of Animal-Based Fermented Food and Beverage Technology /

Handbook of Animal-Based Fermented Food and Beverage Technology /

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foo...

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Bibliographic Details
Other Authors: Hui, Y. H. (Editor), Evranuz, E. Özgül (Editor)
Format: Electronic eBook
Language:English
Published: Boca Raton : CRC Press, [2012]
Edition:2nd ed.
Subjects:
Fermented foods > Handbooks, manuals, etc.
Animal products > Handbooks, manuals, etc.
Beverages > Microbiology > Handbooks, manuals, etc.
Fermentation > Handbooks, manuals, etc.
Food of animal origin > Handbooks, manuals, etc.
Animal products.
Beverages > Microbiology.
Fermentation.
Fermented foods.
Food of animal origin.
Handbooks and manuals.
Online Access:CONNECT
Table of Contents:
  • Front Cover; Contents; Preface; Editors; Contributors; Chapter 1
  • Fermented Animal Products and Their Manufacture; Chapter 2
  • Dairy Starter Cultures; Chapter 3
  • Microorganisms and Food Fermentation; Chapter 4
  • Animal-Based Fermented Foods of Asia; Chapter 6
  • Food Fermentation and Production of Biopreservatives; Chapter 7
  • Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria; Chapter 8
  • Fermentation Ecosystems; Chapter 9
  • Fermentation and Koumiss; Chapter 11
  • Production of Laban; Chapter 12
  • Yogurt; Chapter 14
  • Fresh Cheese.
  • Chapter 15
  • Cottage Cheese: Fundamentals and TechnologyChapter 16
  • Teleme Cheese; Chapter 17
  • Goat Milk Cheeses; Chapter 20
  • Cheddar and Related Hard Cheeses; Chapter 21
  • Traditional Greek Feta; Chapter 22
  • Reggianito Cheese: Hard Cheese Produced in Argentina; Chapter 23
  • Fiore Sardo Cheese; Chapter 24
  • Zamorano Cheese; Chapter 31
  • Meat Fermentation; Chapter 32
  • Dry-Cured Ham; Chapter 33
  • Italian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits; Chapter 34
  • Mold-Ripened Sausages.
  • Chapter 35
  • Ecosystem of Greek Spontaneously Fermented SausagesChapter 36
  • Formulations for Fermented Sausages with Health Attributes; Chapter 37
  • Turkish Pastirma: A Dry-Cured Beef Product; Chapter 38
  • Chinese Fermented Meat Products; Chapter 39
  • Sucuk: Turkish Dry-Fermented Sausage; Chapter 40
  • Safe Practices for Sausage Production in the United States; Chapter 41
  • Malaysian Fermented Fish Products; Chapter 42
  • Indonesian Fermented Fish Products; Chapter 44
  • Cheese as Probiotic Carrier: Technological Aspects and Benefits; Back Cover.

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