chapter  31
16 Pages

- Meat Fermentation

ByLuca Cocolin, Kalliopi Rantsiou

Food fermentations, which have played a fundamental role in nutrition and sustainability of human beings through the centuries, are microbial processes that are often discovered by chance. Cheeses and yogurts have been discovered, for example, after transportation of fresh milk in containers made out of the stomachs of animals, where the rennet (enzyme responsible for the hydrolysis of caseins) was still present.