Handbook of animal-based fermented food and beverage technology [Elektronisk resurs] / edited by Y.H. Hui .

• PART 1. Introduction -- Fermented Animal Products and Their Manufacture / Y. H. Hui -- Dairy Starter Cultures / Ana Rodríguez, Beatriz Martínez, Juan E. Suárez -- Microorganisms and Food Fermentation / Giorgio Giraffa, Domenico Carminati -- Animal-Based Fermented Foods of Asia / Jyoti Prakash Tamang -- Leuconostoc and Its Use in Dairy Technology / Denis Hemme -- Food Fermentation and Production of Biopreservatives / Maria Papagianni -- Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria / Patricia Ruas-Madiedo, Borja Sánchez, Claudio Hidalgo-Cantabrana, Abelardo Margolles, Andrew Laws -- Fermentation Ecosystems / Robert Scott -- PART 2. Fermented Milk and Semisolid Cheeses -- Fermentation and Koumiss / Wenyi Zhang, Heping Zhang -- Traditional Finnish Fermented Milk “Viili” / Minna Kahala, Vesa Joutsjoki -- Production of Laban / Catherine Béal, Gisèle Chammas -- Yogurt / Ramesh C. Chandan, K. R. Nauth -- Sour Cream and Crème Fraîche / Lisbeth Goddik -- Fresh Cheese / Lisbeth Goddik -- Cottage Cheese : Fundamentals and Technology / Emiliane Andrade Araújo, Ana Clarissa dos Santos Pires, Maximiliano Soares Pinto, Antônio Fernandes de Carvalho -- Teleme Cheese / E. C. Pappa, G. K. Zerfiridis -- Goat Milk Cheeses / Evanthia 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. 
• PART 3. Solid Cheeses -- Cheddar and Related Hard Cheeses / Stephanie Clark, Shantanu Agarwal -- Traditional Greek Feta / Anna Polychroniadou-Alichanidou -- Reggianito Cheese : Hard Cheese Produced in Argentina / Guillermo A. Sihufe, Amelia C. Rubiolo, Susana E. Zorrilla -- Fiore Sardo Cheese / Pietrino Deiana, Nicoletta Pasqualina Mangia -- Zamorano Cheese / D. Fernández, R. Arenas, R. E. Ferrazza, M. E. Tornadijo, Jose Maria Fresno Baro -- Hispánico Cheese / Sonia Garde, Marta Ávila, Antonia Picon, Manuel Nuñez -- 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 -- PART 4. Meat and Fish Products -- Meat Fermentation / Luca Cocolin, Kalliopi Rantsiou -- Dry-Cured Ham / Fidel Toldrá -- Italian Salami : Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits / Lucia Aquilanti, Cristiana Garofalo, Andrea Osimani, Francesca Clementi -- Mold-Ripened Sausages / Kálmán Incze -- Ecosystem of Greek Spontaneously Fermented Sausages / G.-J. E. Nychas, Eleftherios H. Drosinos, S. Paramithiotis -- Formulations for Fermented Sausages with Health Attributes / Diana Ansorena, Iciar Astiasarán -- Turkish Pastirma : A Dry-Cured Beef Product / Ersel Obuz, Levent Akkaya, Veli Gök -- Chinese Fermented Meat Products / Ming-Ju Chen, Rung-Jen Tu, Hsiang-Yun Wu, Chung-Miao Tien -- Sucuk : Turkish Dry-Fermented Sausage / Hüseyin Bozkurt, K. Bülent Belibağlı -- Safe Practices for Sausage Production in the United States / Y. H. Hui -- Malaysian Fermented Fish Products / Nurul Huda -- Indonesian Fermented Fish Products / Nurul Huda -- PART 5. Probiotics and Fermented Products -- Probiotics: An Overview / Y. H. Hui -- Cheese as Probiotic Carrier : Technological Aspects and Benefits / Flávia Carolina Alonso Buriti, Cínthia Hoch Batista de Souza, Susana Marta Isay Saad. 

• "Completely revised and updated, this second edition includes new sections on fermented seafood such as fish sauce, updated U.S. standards, and permitted food ingredients derived from each fermented product. 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"-- 

Ämnesord

Fermenterade livsmedel  (sao)

Fermented foods  -- Handbooks, manuals, etc. (LCSH)

Beverages  -- Microbiology -- Handbooks, manuals, etc. (LCSH)

Fermentation  -- Handbooks, manuals, etc. (LCSH)

Food of animal origin  -- Handbooks, manuals, etc. (LCSH)

Animal products  -- Handbooks, manuals, etc. (LCSH)

Fermented foods  (LCSH)

Genre

Electronic books.  (LCSH)

Klassifikation

664.024 (DDC)

Pmbb (kssb/8 (machine generated))