Handbook of Food and Beverage Fermentation studies an expansive range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products—focusing on the quality of the final food product, flavor formation, and new advances in the development of starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.

Features nearly 2,300 references for further exploration of the topic.

From yogurt and cheese to sausage and pickles, the Handbook of Food and Beverage Fermentation:

• Examines a wide range of fermentation procedures—reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process studies various types of starter cultures and their preparation prior to use
• Outlines some of the flaws that may be found in sour cream products, their probable cause, and possible ways to prevent or avoid these defects
• Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma

Contents

1. Origin and History of Food Fermentations
2. Microorganisms
3. Starter Cultures and Fermented Products
4. Manufacturing Fermented Products
5. Quality and Flavor of Fermented Products
6. Semi-solid Cultured Dairy Products: Principles and Application
7. Yogurt
8. Sour Cream and Crème Fraiche
9. Yogurt and Sour Cream: Operational Procedures and Processing Equipment
10. Fromage Frais

Index

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