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Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition

Edited by Y. H. Hui, E. Özgül Evranuz

CRC Press – 2012 – 814 pages

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    978-1-43-985022-0
    May 13th 2012

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. Rodríguez, B. Martínez, and J. E. Suárez

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. Sánchez, 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. Béal and G. Chammas

Yogurt; Ramesh C. Chandan and K. R. Nauth

Sour Cream and Crème Fraîche; L. Meunier-Goddik

Fresh Cheese; L. Meunier-Goddik

Cottage Cheese: Fundamentals and Technology; E. A. Araújo, 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. Fernández, R. Arenas, R. E. Ferrazza, M. E. Tornadijo, and J. M. Fresno Baro

Hispánico Cheese; S. Garde, M. Ávila, A. Picon, and M. 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

Meat and Fish Products

Meat Fermentation; L. Cocolin and K. Rantsiou

Dry-Cured Ham; F. Toldrá

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. Astiasarán

Turkish Pastirma: A Dry-Cured Beef Product; E. Obuz, L. Akkaya, and V. Gök

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. Beliba─čl─▒

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 Bio

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. Özgül 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.

Name: Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition (Hardback)CRC Press 
Description: Edited by Y. H. Hui, E. Özgül Evranuz. 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...
Categories: Food Biotechnology, Food Laws & Regulations, Brewing