Handbook of Food and Beverage Fermentation TechnologyAuthor:
Publisher: CRC Press
Publish date: March 2004
Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process Discusses 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 these defects Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma 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. Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in 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. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.