Food, Fermentation, and Micro-Organisms provides comprehensive coverage of all known food applications of fermentation.

Features:

• Discusses the relevant aspects of microbiology and microbial physiology
• Covers individual foodstuffs, how they are made, what the role of fermentation is and what possibilities exist for future development of each area of processing
• Includes thorough coverage of alcoholic beverages, bread, cheese, meats, vegetables and other major food commodities

Contents

• The nature of food
• Basic scientific principles that underpin the application of fermentation
• Beer
• Wine
• Cider
• Other alcoholic beverages, including distilled beverages
• Bread
• Cheeses
• Indigenous fermented foods
• Vinegar
• Cocoa
• Fermented meats
• Fermented vegetables
• Yeast as a product

Index

click here to see books • videos • cd-roms of related interest