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Handbook of Animal-Based Fermented Food and Beverage Technology

Edited by: Y. H. Hui , E. Özgül Evranuz , Ramesh C. Chandan , Luca Cocolin , Eleftherios H. Drosinos , Lisbeth Goddik , Ana Rodríguez , Fidel Toldrá

Print publication date:  May  2012
Online publication date:  April  2016

Print ISBN: 9781439850220
eBook ISBN: 9781439850237
Adobe ISBN:

 Cite  Marc Record

Book 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.

Table of contents

Chapter  1:  Fermented Animal Products and Their Manufacture Download PDF
Chapter  2:  Dairy Starter Cultures Download PDF
Chapter  3:  Microorganisms and Food Fermentation Download PDF
Chapter  4:  Animal-Based Fermented Foods of Asia Download PDF
Chapter  5:  Leuconostoc and Its Use in Dairy Technology  Download PDF
Chapter  6:  Food Fermentation and Production of Biopreservatives Download PDF
Chapter  7:  Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria Download PDF
Chapter  8:  Fermentation Ecosystems Download PDF
Chapter  9:  Fermentation and Koumiss Download PDF
Chapter  10:  Traditional Finnish Fermented Milk “Viili” Download PDF
Chapter  11:  Production of Laban Download PDF
Chapter  12:  Yogurt Download PDF
Chapter  13:  Sour Cream and Crème Fraîche Download PDF
Chapter  14:  Fresh Cheese Download PDF
Chapter  15:  Cottage Cheese: Fundamentals and Technology Download PDF
Chapter  16:  Teleme Cheese Download PDF
Chapter  17:  Goat Milk Cheeses Download PDF
Chapter  18:  Acidified Milk, Sour Cream, and Cream Cheese: Standards, Grades, and Specifications  Download PDF
Chapter  19:  Cottage Cheese and Yogurt: Standards, Grades, and Specifications  Download PDF
Chapter  20:  Cheddar and Related Hard Cheeses Download PDF
Chapter  21:  Traditional Greek Feta Download PDF
Chapter  22:  Reggianito Cheese: Hard Cheese Produced in Argentina Download PDF
Chapter  23:  Fiore Sardo Cheese Download PDF
Chapter  24:  Zamorano Cheese Download PDF
Chapter  25:  Hispánico Cheese Download PDF
Chapter  26:  Asiago and Other Cheeses: Standards, Grades, and Specifications* Download PDF
Chapter  27:  Gouda and Other Cheeses: Standards, Grades, and Specifications* Download PDF
Chapter  28:  Muenster and Other Cheeses: Standards, Grades, and Specifications* Download PDF
Chapter  29:  Semi-Soft Pasteurized and Other Cheeses: Standards, Grades, and Specifications* Download PDF
Chapter  30:  U.S. Dairy Processing Plants: Safety and Inspection* Download PDF
Chapter  31:  Meat Fermentation Download PDF
Chapter  32:  Dry-Cured Ham Download PDF
Chapter  33:  Italian Salami Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits Download PDF
Chapter  34:  Mold-Ripened Sausages Download PDF
Chapter  35:  Ecosystem of Greek Spontaneously Fermented Sausages Download PDF
Chapter  36:  Formulations for Fermented Sausages with Health Attributes Download PDF
Chapter  37:  Turkish Pastirma: A Dry-Cured Beef Product Download PDF
Chapter  38:  Chinese Fermented Meat Products Download PDF
Chapter  39:  Sucuk: Turkish Dry-Fermented Sausage Download PDF
Chapter  40:  Safe Practices for Sausage Production in the United States Download PDF
Chapter  41:  Malaysian Fermented Fish Products Download PDF
Chapter  42:  Indonesian Fermented Fish Products Download PDF
Chapter  43:  Probiotics: An Overview* Download PDF
Chapter  44:  Cheese as Probiotic Carrier: Technological Aspects and Benefits Download PDF
prelims Download PDF
Index Download PDF
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