ABSTRACT
The availability of fermented foods has a long history among the different cultures. Acceptability of fermented foods also differs because of cultural habits. A product highly acceptable in one culture may not be so acceptable by consumers in another culture. The number of fermented food products is countless. Manufacturing processes of fermented products vary considerably owing to variables such as food group, form, and characteristics of final products; kind of ingredients used; and cultural diversity. It is beyond the scope of this chapter to address all the manufacturing processes used to produce fermented foods. Instead, this chapter is organized to address fermented food products based on food groups such as dairy, meat, cereal, soy, and vegetables. Within each food group, manufacturing processes of typical products are addressed. This chapter is only an introduction to manufacturing processes for selected fermented food products. Readers should consult the references below and other available literature for detailed information.
