ABSTRACT
The availability of fermented foods has a long history among 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 groups, form and characteristics of …nal 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 animalbased fermented foods. Instead, this chapter is organized to address fermented food products based on food groups such as dairy, meat, and …sh. Within each food group, manufacturing processes of typical products are addressed. This chapter is only an introduction of manufacturing processes of selected
1.1 Introduction ...................................................................................................................................... 3 1.2 Fermented Dairy Products ............................................................................................................... 4
1.2.1 Ingredients and Kinds of Products ...................................................................................... 4 1.2.2 Cheeses ................................................................................................................................ 7
1.2.2.1 Cottage Cheese Manufacturing ..........................................................................11 1.2.2.2 Cheddar Cheese Manufacturing ........................................................................ 12 1.2.2.3 Swiss Cheese Manufacturing............................................................................. 12 1.2.2.4 Blue Cheese ........................................................................................................ 13 1.2.2.5 American-Style Camembert Cheese ................................................................. 13 1.2.2.6 Feta Cheese Manufacturing ............................................................................... 13
1.2.3 Yogurt .................................................................................................................................14 1.2.4 Fermented Liquid Milks .................................................................................................... 15
1.2.4.1 Sour Milk Manufacturing .................................................................................. 15 1.2.4.2 Ke…r Manufacturing ...........................................................................................16 1.2.4.3 Acidophilus Milk ................................................................................................17
