Handbook Of Animal-Based Fermented Food 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 Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from 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, the book is an essential reference distilling the most critical information on this food sector.

Contents: Introduction Fermented Animal Products and Their Manufacture; Y. H. Hui Dairy Starter Cultures; A. Rodriguez, B. Martinez, and J. E. Suarez 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. Sanchez, 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. Beal and G. Chammas Yogurt; Ramesh C. Chandan and K. R. Nauth Sour Cream and Creme Fraiche; L. Meunier-Goddik Fresh Cheese; L. Meunier-Goddik Cottage Cheese: Fundamentals and Technology; E. A. Araujo, 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. Fernandez, R. Arenas, R. E. Ferrazza, M. E. Tornadijo, and J. M. Fresno Baro Hispanico Cheese; S. Garde, M. Avila, A. Picon, and M. Nunez 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. Toldra 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. Astiasaran Turkish Pastirma: A Dry-Cured Beef Product; E. Obuz, L. Akkaya, and V. Gok 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. Belibagli 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 Biography: 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. Ozgul 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.