Handbook of food and beverage fermentation technology

Preface Contributors PART I. CULTURED PRODUCTS: HISTORY, PRINCIPLES, AND APPLICATIONS 1. Origin and History of Food Fermentations Keith H. Steinkraus 2. Microorganisms Egon Bech Hansen 3. Starter Cultures and Fermented Products Jytte Josephsen and Lene Jespersen 4. Manufacture of Fermented Products Wai-Kit Nip 5. Quality and Flavor of Fermented Products Gerrit Smit, Jan T. M. Wouters, and Wilco C. Meijer PART II. SEMISOLID CULTURED DAIRY PRODUCTS 6. Semisolid Cultured Dairy Products: Principles and Applications Dilip Patel and Marcia Walker 7. Yogurt K. R. Nauth 8. Sour Cream and Cre`me Fraıˆche Lisbeth Meunier-Goddik Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. 9. Yogurt and Sour Cream: Operational Procedures and Processing Equipment Stephanie Clark and Virginia Cristina Plotka 10. Fromage Frais Lisbeth Meunier-Goddik 11. Semisolid Cultured Dairy Products: Packaging, Quality Assurance, and Sanitation Yanyun Zhao PART III. SOLID CULTURED DAIRY PRODUCTS 12. Principles of Cheese Production E. Waagner Nielsen 13. Traditional Greek Feta Anna Polychroniadou-Alichanidou 14. Cheddar Cheese Jean M. Banks and Alan G. Williams 15. Semihard Scandinavian Cheeses Made with Mesophilic DL-Starter Ylva Ardo¨ 16. Cheeses Made with Thermophilic Lactic Starters Sylvie Lortal 17. Manufacture of Cheese: Operational Procedures and Processing Equipment J. M. Buch Kristensen, E. Waagner Nielsen, and Jytte Josephsen 18. Packaging of Cheeses Grith Mortensen, Grete Bertelsen, and Per V. Nielsen 19. Cheese Production: Quality Control and Sanitation Søren Lillevang PART IV. FERMENTED MEATS 20. Meat Fermentation: Principles and Applications Daniel Demeyer 21. Dry-Cured Ham Fidel Toldra´ vi Contents Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. 22. Semidry Fermented Sausages Joseph G. Sebranek 23. Dry-Fermented Sausages Re´gine Talon, Sabine Leroy-Se´trin, and Silvina Fadda 24. Mold-Ripened Sausages K. Incze 25. Meat Products Processing: Operational Procedures and Processing Equipment P. Baldini 26. Fermented and Dry-Cured Meat: Packaging and Quality Control Fidel Toldra´, Rafael Gavara, and Jose´ M. Lagaro´n 27. Meat Processing Plant Sanitation Norman G. Marriott PART V. FERMENTED SOY PRODUCTS 28. Fermented Soy Foods: An Overview Keshun Liu 29. Soy Sauce: Manufacturing and Biochemical Changes Tzou-Chi Huang and Der-Feng Teng 30. Fermented Whole Soybeans and Soybean Paste Der-Feng Teng, Chyi-Shen Lin, and Pao-Chuan Hsieh 31. Fermented Tofu: Sufu and Stinky Tofu Der-Feng Teng, Chyi-Shen Lin, and Pao-Chuan Hsieh 32. Tempeh: The ‘‘Other’’ White Beancake Seth Tibbott PART VI. FERMENTED VEGETABLES 33. Fermentation: Principles and Microorganisms Ken-Yuon Li 34. Chinese Pickles: Leaf Mustard and Derived Products Robin Y.-Y. Chiou 35. Kimchi Kun-Young Park and Hong-Sik Cheigh Contents vii Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. 36. Jalapen˜o Pepper Preservation by Fermentation or Pickling Rosa Marı´a Galicia Cabrera 37. Sauerkraut Yong D. Hang 38. Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection Y. H. Hui PART VII. FERMENTED CEREAL FOODS 39. Baker’s Yeast Bernard Poitrenaud 40. Fermented Cereal-Based Functional Foods Hannu Salovaara and Lauri Simonson 41. Sourdough Bread A ˚ se Solvejg Hansen 42. Fermented Doughs in Bread Production Friedrich Meuser and Margit Valentin 43. Packaging, Quality Control, and Sanitation of Bakery Products Per V. Nielsen 44. Kenkey: An African Fermented Maize Product Mary Halm, Wisdom Kofi Amoa-Awua, and Mogens Jakobsen PART VIII. BEVERAGES 45. Fermented Liquid Milk Products Vikram V. Mistry 46. Partially Fermented Tea Tze-neng Kan, Yung-sheng Tsai, Ru-hwa Chang, and Wai-Kit Nip 47. Whiskey Michael Henderson viii Contents Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved.