Handbook of Animal-Based Fermented Food and Beverage Technology

Description

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 foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources.

The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including:

• Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives
• Exopolysaccharides and fermentation ecosystems
• Fermented milk, koumiss, laban, yogurt, and sour cream
• Meat products, including ham, salami, sausages, and Turkish pastirma
• Malaysian and Indonesian fermented fish products
• Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier

Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, this work is an essential reference distilling the most critical information on this food sector.

Features

• Examines the history, microorganisms, quality assurance, manufacture, and production of fermented food products
• Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process
• Discusses various types of starter cultures and their preparation prior to use
• Analyzes the sensory characteristics of various fermented food products, including texture, color, and aroma
• Contains new illustrations and expanded content

Table of Contents

• Introduction
• Fermented Animal Products and Their Manufacture; Y. H. Hui
• Dairy Starter Cultures; A. Rodríguez, B. Martínez, and J. E. Suárez
• 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. Sánchez, 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. Béal and G. Chammas
• Yogurt; Ramesh C. Chandan and K. R. Nauth
• Sour Cream and Crème Fraîche; L. Meunier-Goddik
• Fresh Cheese; L. Meunier-Goddik
• Cottage Cheese: Fundamentals and Technology; E. A. Araújo, 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. Fernández, R. Arenas, R. E. Ferrazza, M. E. Tornadijo, and J. M. Fresno Baro
• Hispánico Cheese; S. Garde, M. Ávila, A. Picon, and M. Nuñez
• 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. Toldrá
• 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. Astiasarán
• Turkish Pastirma: A Dry-Cured Beef Product; E. Obuz, L. Akkaya, and V. Gök
• 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. Belibağlı
• 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

Author Bio(s)

Y. H. Hui received his Ph.D. degree from the University of California at Berkeley. He is currently a senior scientist with the consulting firm of Science Technology System in West Sacramento, California. He has authored, coauthored, edited, or coedited more than 30 books in food science, food technology, food engineering, and food laws, including Handbook of Food Product Manufacturing and Handbook of Food Science, Technology, and Engineering. He has guest-lectured in universities in North, Central, and South America as well as Europe, and Asia and is currently a consultant for the food industries, with an emphasis on food sanitation and food safety.

E. Özgül Evranuz is a professor (1994–present) of food processing at the Food Engineering Department of Istanbul Technical University (ITU), Turkey. After graduating from the Chemical Engineering Department of Middle East Technical University (METU, 1971) in Ankara, Turkey, she began her academic career in the area of food technology. She holds M.S. degrees in chemical engineering (METU) and food science and management (University of London, Queen Elizabeth College) and a Ph.D. degree in chemical engineering (ITU). She is one of the founders of the Food Engineering Department of ITU. Her main interests are preservation, storage, and packaging of food plant materials. She has served as a book editor and has several publications in the field.