Handbook of Animal-Based Fermented Food and Beverage Technology
eBook - PDF

Handbook of Animal-Based Fermented Food and Beverage Technology

  1. 814 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Handbook of Animal-Based Fermented Food and Beverage Technology

About this book

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 int

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Yes, you can access Handbook of Animal-Based Fermented Food and Beverage Technology by Y. H. Hui, E. Özgül Evranuz, Y. H. Hui,E. Özgül Evranuz in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2016
eBook ISBN
9781439850237
Edition
2
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

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