Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

chapter 1|28 pages

- Fermented Animal Products and Their Manufacture

ByY. H. Hui

chapter 2|18 pages

- Dairy Starter Cultures

ByAna Rodríguez, Beatriz Martínez, Juan E. Suárez

chapter 3|12 pages

- Microorganisms and Food Fermentation

ByGiorgio Giraffa, Domenico Carminati

chapter 4|12 pages

- Animal-Based Fermented Foods of Asia

ByJyoti Prakash Tamang

chapter 5|36 pages

- Leuconostoc and Its Use in Dairy Technology

ByDenis Hemme

chapter 6|16 pages

- Food Fermentation and Production of Biopreservatives

ByMaria Papagianni

chapter 8|12 pages

- Fermentation Ecosystems

ByRobert Scott

chapter 9|8 pages

- Fermentation and Koumiss

ByWenyi Zhang, Heping Zhang

chapter 10|8 pages

- Traditional Finnish Fermented Milk “Viili”

ByMinna Kahala, Vesa Joutsjoki

chapter 11|32 pages

- Production of Laban

ByCatherine Béal, Gisèle Chammas

chapter 12|22 pages

- Yogurt

ByRamesh C. Chandan, K. R. Nauth

chapter 13|12 pages

- Sour Cream and Crème Fraîche

ByLisbeth Goddik

chapter 14|10 pages

- Fresh Cheese

ByLisbeth Goddik

chapter 15|12 pages

- Cottage Cheese: Fundamentals and Technology

ByEmiliane Andrade Araújo, Ana Clarissa dos Santos Pires, Maximiliano Soares Pinto, and Antônio Fernandes de Carvalho

chapter 16|16 pages

- Teleme Cheese

ByE. C. Pappa and G. K. Zer–ridis

chapter 20|28 pages

- Cheddar and Related Hard Cheeses

ByStephanie Clark, Shantanu Agarwal

chapter 22|10 pages

- Reggianito Cheese: Hard Cheese Produced in Argentina

ByGuillermo A. Sihufe, Amelia C. Rubiolo, Susana E. Zorrilla

chapter 23|10 pages

- Fiore Sardo Cheese

ByPietrino Deiana, Nicoletta Pasqualina Mangia

chapter 24|20 pages

- Zamorano Cheese

ByD. Fernández, R. Arenas, R. E. Ferrazza, M. E. Tornadijo, Jose Maria Fresno Baro

chapter 25|14 pages

- Hispánico Cheese

BySonia Garde, Marta Ávila, Antonia Picon, Manuel Nuñez

chapter 30|26 pages

- U.S. Dairy Processing Plants: Safety and Inspection

ByY. H. Hui

chapter 31|16 pages

- Meat Fermentation

ByLuca Cocolin, Kalliopi Rantsiou

chapter 32|16 pages

- Dry-Cured Ham

ByFidel Toldrá

chapter 33|28 pages

Italian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits

ByLucia Aquilanti, Cristiana Garofalo, Andrea Osimani, Francesca Clementi

chapter 34|16 pages

- Mold-Ripened Sausages

ByKálmán Incze

chapter 35|14 pages

- Ecosystem of Greek Spontaneously Fermented Sausages

ByG.-J. E. Nychas, E. H. Drosinos, and S. Paramithiotis

chapter 36|14 pages

- Formulations for Fermented Sausages with Health Attributes

ByDiana Ansorena, Iciar Astiasarán

chapter 37|10 pages

- Turkish Pastirma: A Dry-Cured Beef Product

ByErsel Obuz, Levent Akkaya, Veli Gök

chapter 38|16 pages

- Chinese Fermented Meat Products

ByMing-Ju Chen, Rung-Jen Tu, Hsiang-Yun Wu, Chung-Miao Tien

chapter 39|22 pages

- Sucuk: Turkish Dry-Fermented Sausage

ByHüseyin Bozkurt, K. Bülent Belibağlı

chapter 40|24 pages

- Safe Practices for Sausage Production in the United States

ByY. H. Hui

chapter 41|8 pages

- Malaysian Fermented Fish Products

ByNurul Huda

chapter 42|24 pages

- Indonesian Fermented Fish Products

ByNurul Huda

chapter 43|8 pages

- Probiotics: An Overview

ByY. H. Hui