Table of Contents

PART 1. CULTURED PRODUCTS: HISTORY, PRINCIPLES, AND APPLICATIONS
Origin and History of Food Fermentations, K.S. Steinkraus
Microorganisms, E.B. Hansen
Starter Cultures and Fermented Products, J. Josephsen and Lene Jespersen
Manufacture of Fermented Products, W-K. Nip
Quality and Flavor of Fermented Products, G. Smit, J.T.M. Wouters, and W.C. Meijer
PART II. SEMISOLID CULTURED DAIRY PRODUCTS
Semisolid Cultured Dairy Products: Principles and Applications, D. Patel and M. Walker
Yogurt, K.R. Nauth
Sour Cream and Créme Fraîche, L. Meunier-Goddik
Yogurt and Sour Cream: Operational Procedures and Processing Equipment, S. Clark and V.C. Plotka
Fromage Frais, L. Meunier-Goddik
Semisolid Cultured Dairy Products: Packaging, Quality Assurance, and Sanitation, Y. Zhao
PART III. SOLID CULTURED DAIRY PRODUCTS
Principles of Cheese Production, E.W. Nielsen
Traditional Greek Feta, A. Polychroniadou-Alichanidou
Cheddar Cheese, J.M. Banks and A.G. Williams
Semihard Scandinavian Cheeses Made with Mesophilic DL-Starter, Y. Ardö
Cheeses Made with Thermophilic Lactic Starters, S. Lortal
Manufacture of Cheese: Operational Procedures and Processing Equipment, J.M.B. Kristensen, E.W. Nielsen, and J. Josephsen
Packaging of Cheese, G. Mortensen, G. Bertelsen, and P.V. Nielsen
Cheese Production: Quality Control and Sanitation, S. Lillevang
PART IV. FERMENTED MEATS
Meat Fermentation: Principles and Applications, D. Demeyer
Dry-Cured Ham, F. Toldrá
Semidry Fermented Sausages, J.G. Sebranek
Dry-Fermented Sausages, R. Talon, S. Leroy-Sétrin, and S. Fadda
Mold-Ripened Sausages, K. Incze
Meat Products Processing: Operational Procedures and Processing Equipment, P. Bladini
Fermented and Dry-Cured Meat: Packaging and Quality Control, F. Toldrá, R. Gavara, and J.M. Lagarón
Meat Processing Plant Sanitation, N.G. Marriott
PART V. FERMENTED SOY PRODUCTS
Fermented Soy Products: An Overview, K. Liu
Soy Sauce: Manufacturing and Biochemical Changes, T-C. Huang and D-F. Teng
Fermented Whole Soybeans and Soybean Paste, D-F. Teng, C-S. Lin, and P-C. Hsieh
Fermented Tofu: Sufu and Stinky Tofu, D-F. Teng, C-S. Lin, and P-C. Hsieh
Tempeh: The "Other" White Beancake, S. Tibbott
PART IV. FERMENTED VEGETABLES
Fermentation: Principles and Microorganisms, K-Y. Li
Chinese Pickles: Leaf Mustard and Derived Products, R.Y-Y. Chiou
Kimchi, K-Y. Park and H-S. Cheigh
Jalapeño Pepper Preservation by Fermentation or Pickling, R.M.G. Cabrera
Sauerkraut, Y.D. Hang
Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection, Y.H. Hui
PART VII. FERMENTED CEREAL FOODS
Baker's Yeast, B. Poitrenaud
Fermented Cereal-Based Functional Foods, H. Salovaara and L. Simonson
Sourdough Bread, Å.S. Hansen
Fermented Doughs in Bread Production, F. Meuser and M. Valentin
Packaging, Quality Control, and Sanitation of Bakery Products, P.V. Nielsen
Kenkey: An African Fermented Maize Product, M. Halm, W.K. Amoa-Awua, and M. Jakobsen
PART VIII. BEVERAGES
Fermented Liquid Milk Products, V.V. Mistry
Partially Fermented Tea, T. Kan, Y, Tsai, R. Chang. and W-K. Nip
Whiskey, M. Henderson

Reviews

"[E]ach chapter, written by an expert in the field, can stand alone. Recommended." - E-Streams, Vol. 7, No. 10, Oct. 2004