Handbook of food and beverage fermentation technology / edited by Y. H. Hui ... [et al.].

Origin and history of food fermentation / Keith H. Steinkraus -- Microorganisms / Egon Bech Hansen -- Starter cultures and fermented products / Jytte Josephsen and Lene Jespersen -- Manufacture of fermented products / Wai-Kit Nip -- Quality and flavor of fermented products / Gerrit Smit, Jan T. M. Wouters, and Wilco C. Meijier -- Semisolid cultured dairy products: principles and applications / Dilip Patel and Marcia Walker -- Yogurt / K. R. Nauth -- Sour cream and creime fraîche / Lisbeth Meunier-Goddik -- Yogurt and sour cream: operational procedures and processing equipment / Stephanie Clark and Virginia Cristina Plotka -- Fromage frais / Lisbeth Meunier-Goddik -- Semisolid cultured dairy products: packaging, quality assurance, and sanitation / Yanyun Zhao -- Principles of cheese production / E. Waagner Nielsen -- Traditional greek feta / Anna Polychroniadou-Alichanidou -- Cheddar cheese / Jean M. Banks and Alan G. Williams -- Semihard scandinavian cheeses made with mesophilic DL-Starter / Ylva Ardö -- Cheeses made with thermophilic lactic starters / Sylvie Lortal -- Manufacture of cheese: operational procedures and processing equipment / J. M. Buch Kristensen, E. Wagner Nielsen, and Jytte Josephsen -- Packaging of cheeses / Grith Mortensen, Grete Bertelsen, and Per V. Nielsen -- Cheese production: quality control and sanitation / Soren Lillevang -- Meat fermentation: principles and applications / Daniel Demeyer -- Dry-Cured Ham / Fidel Toldrá -- Semidry fermented sausages / Joseph G. Sebranek -- Dry-fermented sausages / Regine Talon, Sabine Leroy-Sétrin, and Silvina Fadda -- Mold-Ripened sausages / K. Incze -- Meat products processing: operational procedures and processing equipment / P. Baldini -- Fermented and dry-cured meat: packaging and quality control / Fidel Toldrá, Rafael Gavara, and José M. Lagarón -- Meat processing plan sanitation / Norman G. Marriott -- Fermented soy foods: an overview / Keshun Liu -- Soy sauce: manufacturing and biochemical changes / Tzou-Chi Huang and Der-Feng Teng -- Fermented whole soybeans and soybean paste / Der-Feng Teng, Chyi-Shen Lin, and Pao-Chuan Hsieh -- Fermented tofu: sufu and stinky tofu / Der-Feng Teng, Chyi-Shen Lin, and Pao-Chuan Hsieh -- Tempeh: the ‘other’ white beancake / Seth Tibbott -- Fermentation: principles and microorganisms / Ken-Yuon Li -- Chinese pickles: leaf mustard and derived products / Robin Y.-Y. Chiou -- Kimchi / Kun-Young Park and Hong-Sik Cheigh -- Jalapeño pepper preservation by fermentation or picking / Rosa Maria Galicia Cabrera -- Sauerkraut / Yong D. Hang -- Pickle manufacturing in the United States: quality assurance and establishment inspection / Y. H. Hui -- Baker´s Yeast / Bernard Poitrenaud -- Fermented cereal-based functional foods / Hannu Salovaara and Lauri Simonson -- Sourdough bread / Ase Solvejg Hansen -- Fermented doughs in bread production / Friedrich Meuser and Margit Valentin -- Packaging, quality control, and sanitation of bakery products / Per V. Nielsen -- Kenkey: an african fermented maize product / Mary Halm, Wisdom Kofi Amoa-Awua, and Mogens Jakobsen -- Fermented liquid milk products / Vikram V. Mistry -- Partially fermented tea / Tze-neng Kan, Yung-shen Tsai, Ru-hwa Chang, and Wai-Kit Nip -- Whiskey / Michael Henderson.