HANDBOOK OF FOOD AND BEVERAGE FERMENTATION TECHNOLOGY

By F. DAANE

1 ORIGIN AND HISTORY OF FOOD FERMENTATIONS 2 MICROORGANISMS 3 STARTER CULTURES AND FERMENTED PRODUCTS 4 MANUFACTURE OF FERMENTED PRODUCTS 5 QUALITY AND FLAVOR OF FERMENTED PRODUCTS 6 SEMISOLID CULTURED DAIRY PRODUCTS: PRINCIPLES AND APPLICATIONS 7 YOGURT 8 SOUR CREAM AND CRÈME FRAÎCHE 9 YOGURT AND SOUR CREAM: OPERATIONAL PROCEDURES AND PROCESSING EQUIPMENT 10 FROMAGE FRAIS 11 SEMISOLID CULTURED DAIRY PRODUCTS: PACKAGING, QUALITY ASSURANCE, AND SANITATION 12 PRINCIPLES OF CHEESE PRODUCTION 13 TRADITIONAL GREEK FETA 14 CHEDDAR CHEESE 15 SEMIHARD SCANDINAVIAN CHEESES MADE WITH MESOPHILIC DL-STARTER 16 CHEESES MADE WITH THERMOPHILIC LACTIC STARTERS 17 MANUFACTURE OF CHEESE: OPERATIONAL PROCEDURES AND PROCESSING EQUIPMENT 18 PACKAGING OF CHEESES 19 CHEESE PRODUCTION: QUALITY CONTROL AND SANITATION 20 MEAT FERMENTATION: PRINCIPLES AND APPLICATIONS 21 DRY-CURED HAM 22 SEMIDRY FERMENTED SAUSAGES 23 DRY FERMENTED SAUSAGES 24 MOLD-RIPENED SAUSAGES 25 MEAT PRODUCTS PROCESSING: OPERATIONAL PROCEDURES AND PROCESSING EQUIPMENT CONTENTS 26 FERMENTED AND DRY-CURED MEAT: PACKAGING AND QUALITY CONTROL 27 MEAT PROCESSING PLANT SANITATION 28 FERMENTED SOY FOODS: AN OVERVIEW 29 SOY SAUCE: MANUFACTURING AND BIOCHEMICAL CHANGES 30 FERMENTED WHOLE SOYBEANS AND SOYBEAN PASTE 31 FERMENTED TOFU: SUFU AND STINKY TOFU 32 TEMPEH: THE ‘‘OTHER’’ WHITE BEANCAKE 33 FERMENTATION: PRINCIPLES AND MICROORGANISMS 34 CHINESE PICKLES: LEAF MUSTARD AND DERIVED PRODUCTS 35 KIMCHI 36 JALAPEÑO PEPPER PRESERVATION BY FERMENTATION OR PICKLING 37 SAUERKRAUT 38 PICKLE MANUFACTURING IN THE UNITED STATES: QUALITY ASSURANCE AND ESTABLISHMENT INSPECTION 39 BAKER’S YEAST 40 FERMENTED CEREAL-BASED FUNCTIONAL FOODS 41 SOURDOUGH BREAD 42 FERMENTED DOUGHS IN BREAD PRODUCTION 43 PACKAGING, QUALITY CONTROL, AND SANITATION OF BAKERY PRODUCTS 44 KENKEY: AN AFRICAN FERMENTED MAIZE PRODUCT 45 FERMENTED LIQUID MILK PRODUCTS 46 PARTIALLY FERMENTED TEA 47 WHISKEY