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Handbook of Food and Beverage Fermentation Technology, ISBN-13: 978-0824747800

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Handbook of Food and Beverage Fermentation Technology, ISBN-13: 978-0824747800

[PDF eBook eTextbook]

  • Publisher: ‎ CRC Press; 1st edition (March 19, 2004)
  • Language: ‎ English
  • 917 pages
  • ISBN-10: ‎ 0824747801
  • ISBN-13: ‎ 978-0824747800

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.

Co-Edited by Fidel Toldra – Recipient of the 2010 Distinguished Research Award from the American Meat Science Association.

Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in 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.

With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
Table of Contents:

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 Créme Fraîche, 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. Ardö

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. Toldrá

Semidry Fermented Sausages, J.G. Sebranek

Dry-Fermented Sausages, R. Talon, S. Leroy-Sétrin, 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. Toldrá, R. Gavara, and J.M. Lagarón

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

Jalapeño 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, Ã….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

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