Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel

chapter 2|17 pages


chapter 4|45 pages

Manufacture of Fermented Products

chapter 7|24 pages


chapter 10|16 pages

Fromage Frais

chapter 13|17 pages

Traditional Greek Feta

chapter 14|24 pages

Cheddar Cheese

chapter 21|16 pages

Dry-Cured Ham

chapter 22|14 pages

Semidry Fermented Sausages

chapter 23|23 pages

Dry Fermented Sausages

chapter 24|12 pages

Mold-Ripened Sausages

chapter 28|17 pages

Fermented Soy Foods: An Overview

chapter 35|41 pages


chapter 37|9 pages


chapter 39|31 pages

Baker’s Yeast

chapter 41|32 pages

Sourdough Bread

chapter 45|19 pages

Fermented Liquid Milk Products

chapter 47|15 pages

Whiskey Michael Henderson