ABSTRACT
Preface ...................................................................................................................................................... ix Editors ....................................................................................................................................................... xi Contributors ............................................................................................................................................xiii
1. Fermented Animal Products and Their Manufacture ................................................................. 3 Y. H. Hui
2. Dairy Starter Cultures ...................................................................................................................31 Ana Rodríguez, Beatriz Martínez, and Juan E. Suárez
3. Microorganisms and Food Fermentation .................................................................................... 49 Giorgio Giraffa and Domenico Carminati
4. Animal-Based Fermented Foods of Asia .......................................................................................61 Jyoti Prakash Tamang
5. Leuconostoc and Its Use in Dairy Technology ............................................................................ 73 Denis Hemme
6. Food Fermentation and Production of Biopreservatives .......................................................... 109 Maria Papagianni
7. Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria ........................................ 125 Patricia Ruas-Madiedo, Borja Sánchez, Claudio Hidalgo- Cantabrana, Abelardo Margolles, and Andrew Laws
8. Fermentation Ecosystems .............................................................................................................153 Robert Scott
9. Fermentation and Koumiss ..........................................................................................................165 Wenyi Zhang and Heping Zhang
10. Traditional Finnish Fermented Milk “Viili” .............................................................................173 Minna Kahala and Vesa Joutsjoki
11. Production of Laban .....................................................................................................................181 Catherine Béal and Gisèle Chammas
12. Yogurt .............................................................................................................................................213 Ramesh C. Chandan and K. R. Nauth
13. Sour Cream and Crème Fraîche................................................................................................. 235 Lisbeth Goddik
14. Fresh Cheese ................................................................................................................................. 247 Lisbeth Goddik
15. Cottage Cheese: Fundamentals and Technology ...................................................................... 257 Emiliane Andrade Araújo, Ana Clarissa dos Santos Pires, Maximiliano Soares Pinto, and Antônio Fernandes de Carvalho
16. Teleme Cheese ............................................................................................................................... 269 E. C. Pappa and G. K. Zerfiridis
17. Goat Milk Cheeses ....................................................................................................................... 285 Evanthia Litopoulou-Tzanetaki
18. Acidified Milk, Sour Cream, and Cream Cheese: Standards, Grades, and Specifications .....309 Y. H. Hui
19. Cottage Cheese and Yogurt: Standards, Grades, and Specifications ......................................319 Y. H. Hui
20. Cheddar and Related Hard Cheeses ...........................................................................................335 Stephanie Clark and Shantanu Agarwal
21. Traditional Greek Feta ................................................................................................................ 363 Anna Polychroniadou-Alichanidou
22. Reggianito Cheese: Hard Cheese Produced in Argentina ....................................................... 377 Guillermo A. Sihufe, Amelia C. Rubiolo, and Susana E. Zorrilla
23. Fiore Sardo Cheese ...................................................................................................................... 387 Pietrino Deiana and Nicoletta Pasqualina Mangia
24. Zamorano Cheese ......................................................................................................................... 397 D. Fernández, R. Arenas, R. E. Ferrazza, M. E. Tornadijo, and Jose Maria Fresno Baro
25. Hispánico Cheese ..........................................................................................................................417 Sonia Garde, Marta Ávila, Antonia Picon, and Manuel Nuñez
26. Asiago and Other Cheeses: Standards, Grades, and Specifications ........................................431 Y. H. Hui
27. Gouda and Other Cheeses: Standards, Grades, and Specifications ........................................451 Y. H. Hui
28. Muenster and Other Cheeses: Standards, Grades, and Specifications .................................. 473 Y. H. Hui
29. Semi-Soft Pasteurized and Other Cheeses: Standards, Grades, and Specifications .............491 Y. H. Hui
30. U.S. Dairy Processing Plants: Safety and Inspection ............................................................... 507 Y. H. Hui
31. Meat Fermentation ........................................................................................................................533 Luca Cocolin and Kalliopi Rantsiou
32. Dry-Cured Ham ........................................................................................................................... 549 Fidel Toldrá
33. Italian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits ................................................. 565 Lucia Aquilanti, Cristiana Garofalo, Andrea Osimani, and Francesca Clementi
34. Mold-Ripened Sausages ............................................................................................................... 593 Kálmán Incze
35. Ecosystem of Greek Spontaneously Fermented Sausages ........................................................ 609 G.-J. E. Nychas, E. H. Drosinos, and S. Paramithiotis
36. Formulations for Fermented Sausages with Health Attributes ............................................... 623 Diana Ansorena and Iciar Astiasarán
37. Turkish Pastirma: A Dry-Cured Beef Product ......................................................................... 637 Ersel Obuz, Levent Akkaya, and Veli Gök
38. Chinese Fermented Meat Products ............................................................................................ 647 Ming-Ju Chen, Rung-Jen Tu, Hsiang-Yun Wu, and Chung-Miao Tien
39. Sucuk: Turkish Dry-Fermented Sausage ................................................................................... 663 Hüseyin Bozkurt and K. Bülent Belibağlı
40. Safe Practices for Sausage Production in the United States .................................................... 685 Y. H. Hui
41. Malaysian Fermented Fish Products.......................................................................................... 709 Nurul Huda
42. Indonesian Fermented Fish Products .........................................................................................717 Nurul Huda
43. Probiotics: An Overview ...............................................................................................................741 Y. H. Hui
44. Cheese as Probiotic Carrier: Technological Aspects and Benefits ..........................................749 Flávia Carolina Alonso Buriti, Cínthia Hoch Batista de Souza, and Susana Marta Isay Saad
Index ...................................................................................................................................................... 785
