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Handbook of Food and Beverage Fermentation Technology

Edited by H. Hui, Lisabeth M. Goddik, Aase Solvejg Hansen, Jytte Josephsen, Wai-Kit Nip, 
Marcel Dekker  2004  



Hard Cover  1000 pages, Illustrated  ISBN 9780824747800      £197.00
This reference studies an expansive range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products focusing on the quality of the final food product, flavor formation, and new advances in the development of starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.

Features nearly 2300 references for further exploration of the topic.

From yogurt and cheese to sausage and pickles, the Handbook of Food and Beverage Fermentation:

  • examines a wide range of fermentation procedures€reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process studies various types of starter cultures and their preparation prior to use
  • outlines some of the flaws that may be found in sour cream products, their probable cause, and possible ways to prevent or avoid these defects
  • analyzes the sensory characteristics of various fermented food products including texture, color, and aroma

The Handbook of Food and Beverage Fermentation should be in the hands of all food scientists, technologists, microbiologists, toxicologists, and processors; and upper-level undergraduate and graduate students in these disciplines.

Contents

PART I. CULTURED PRODUCTS: HISTORY, PRINCIPLES, AND APPLICATIONS

Preface
Contributors
Origin and History of Food Fermentations
Microorganisms
Starter Cultures and Fermented Products
Manufacture of Fermented Products
Quality and Flavor of Fermented Products

PART II. SEMISOLID CULTURED DAIRY PRODUCTS

Semisolid Cultured Dairy Products: Principles and Application
Yogurt
Sour Cream and Crème Fraîche
Yogurt and Sour Cream: Operational Procedures and Processing Equipment
Fromage Frais
Semisolid Cultured Dairy Products: Packaging, Quality Control, and Sanitation

PART III. SOLID CULTURED DAIRY PRODUCTS

Principles of Cheese Production
Traditional Greek Feta
Cheddar Cheese
Semihard Scandinavian Cheeses Made with Mesophilic DL-Starter
Cheeses Made with Thermophilic Lactic Starters
Manufacture of Cheese: Operational Procedures and Processing Equipment
Packaging of Cheeses
Cheese Production: Quality Control and Sanitation

PART IV. FERMENTED MEAT

Meat Fermentation: Principles and Applications
Dry-Cured Ham
Semidry Fermented Sausages
Dry-Fermented Sausages
Mold Ripened Sausages
Meat Products Processing: Operational Procedures and Processing Equipment
Fermented and Dry-Cured Meat: Packaging and Quality Control
Meat Processing Plant Sanitation

PART V. FERMENTED SOY PRODUCT:

Fermented Soy Foods: An Overview
Soy Sauce: Manufacturing and Biochemical Changes
Fermented Whole Soybeans and Soybean Paste
Fermented Tofu: Sufu and Stinky Tofu
Tempeh: The "Other" White Beancake

PART VI. FERMENTED VEGETABLES

Fermentation Principles and Microorganisms
Chinese Pickles (Leaf Mustard and Derived Products)
Kimchi
Jalapeño Pepper Preservation by Fermentation or Pickling
Sauerkraut
Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection

PART VII. FERMENTED CEREAL FOODS

Yeast
Fermented Cereal-Based Functional Foods
Sourdough Bread
Fermented Doughs in Bread Production
Bakery Products: Packaging, Quality Control and Sanitation
Kenkey: An African Fermented Maize Product

PART VIII. BEVERAGES

Fermented Liquid Milk Products
Partially Fermented Tea
Whiskey

Index

To find similar publications, click on a keyword below:
Marcel Dekker : Summer 2004 : baking : dairy products : ethanol : fermentation : food & beverage products : food safety : food science : soybean : tea : vegetables : yeast

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