Handbook of Animal-Based Fermented Food and Beverage Technology  book cover
2nd Edition

Handbook of Animal-Based Fermented Food and Beverage Technology

ISBN 9781138374430
Published September 18, 2018 by CRC Press
816 Pages 127 B/W Illustrations

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Book Description

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 interest among scientists and food processors. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources.

The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including:

  • Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives
  • Exopolysaccharides and fermentation ecosystems
  • Fermented milk, koumiss, laban, yogurt, and sour cream
  • Meat products, including ham, salami, sausages, and Turkish pastirma
  • Malaysian and Indonesian fermented fish products
  • Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier

Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Table of Contents

Fermented Animal Products and Their Manufacture; Y. H. Hui
Dairy Starter Cultures; A. Rodríguez, B. Martínez, and J. E. Suárez
Microorganisms and Food Fermentation; G. Giraffa and D. Carminati
Animal-Based Fermented Foods of Asia; J. P. Tamang
Leuconostoc and Its Use in Dairy Technology; D. Hemme
Food Fermentation and Production of Biopreservatives; M. Papagianni
Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria; P. Ruas-Madiedo, B. Sánchez, C. Hidalgo-Cantabrana, A. Margolles, and A. Laws
Fermentation Ecosystems; R. Scott
Fermented Milk and Semisolid Cheeses
Fermentation and Koumiss; W. Zhang and H. Zhang
Traditional Finnish Fermented Milk "Viili"; M. Kahala and V. Joutsjoki
Production of Laban; C. Béal and G. Chammas
Yogurt; Ramesh C. Chandan and K. R. Nauth
Sour Cream and Crème Fraîche; L. Meunier-Goddik
Fresh Cheese; L. Meunier-Goddik
Cottage Cheese: Fundamentals and Technology; E. A. Araújo, A. C. dos Santos Pires, M. S. Pinto, and A. F. de Carvalho
Teleme Cheese; E. C. Pappa and G. K. Zerfiridis
Goat Milk Cheeses; E. Litopoulou-Tzanetaki
Acidified Milk, Sour Cream, and Cream Cheese: Standards, Grades, and Specifications; Y. H. Hui
Cottage Cheese and Yogurt: Standards, Grades, and Specifications; Y. H. Hui
Solid Cheeses
Cheddar and Related Hard Cheeses; S. Clark and S. Agarwal
Traditional Greek Feta; A. Polychroniadou-Alichanidou
Reggianito Cheese: Hard Cheese Produced in Argentina; G. A. Sihufe, A. C. Rubiolo, and S. E. Zorrilla
Fiore Sardo Cheese; P. Deiana and N. Pasqualina Mangia
Zamorano Cheese; D. Fernández, R. Arenas, R. E. Ferrazza, M. E. Tornadijo, and J. M. Fresno Baro
Hispánico Cheese; S. Garde, M. Ávila, A. Picon, and M. Nuñez
Asiago and Other Cheeses: Standards, Grades, and Specifications; Y. H. Hui
Gouda and Other Cheeses: Standards, Grades, and Specifications; Y. H. Hui
Muenster and Other Cheeses: Standards, Grades, and Specifications; Y. H. Hui
Semi-Soft Pasteurized and Other Cheeses: Standards, Grades, and Specifications; Y. H. Hui
U.S. Dairy Processing Plants: Safety and Inspection; Y. H. Hui
Meat and Fish Products
Meat Fermentation; L. Cocolin and K. Rantsiou
Dry-Cured Ham; F. Toldrá
Italian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits; L. Aquilanti, C. Garofalo, A. Osimani, and F. Clementi
Mold-Ripened Sausages; K. Incze
Ecosystem of Greek Spontaneously Fermented Sausages; G.-J. E. Nychas, E. H. Drosinos, and S. Paramithiotis
Formulations for Fermented Sausages with Health Attributes; D. Ansorena and I. Astiasarán
Turkish Pastirma: A Dry-Cured Beef Product; E. Obuz, L. Akkaya, and V. Gök
Chinese Fermented Meat Products; M.-J. Chen, R.-J. Tu, H.-Y. Wu, and C.-M. Tien
Sucuk: Turkish Dry-Fermented Sausage; H. Bozkurt and K. B. Belibağlı
Safe Practices for Sausage Production in the United States; Y. H. Hui
Malaysian Fermented Fish Products; N. Huda
Indonesian Fermented Fish Products; N. Huda
Probiotics and Fermented Products
Probiotics: An Overview; Y. H. Hui
Cheese as Probiotic Carrier: Technological Aspects and Benefits; F. C. A. Buriti, C. Hoch Batista de Souza, and S. M. Isay Saad

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Y. H. Hui received his Ph.D. degree from the University of California at Berkeley. He is currently a senior scientist with the consulting firm of Science Technology System in West Sacramento, California. He has authored, coauthored, edited, or coedited more than 30 books in food science, food technology, food engineering, and food laws, including Handbook of Food Product Manufacturing and Handbook of Food Science, Technology, and Engineering. He has guest-lectured in universities in North, Central, and South America as well as Europe, and Asia and is currently a consultant for the food industries, with an emphasis on food sanitation and food safety.

E. Özgül Evranuz is a professor (1994–present) of food processing at the Food Engineering Department of İstanbul Technical University (ITU), Turkey. After graduating from the Chemical Engineering Department of Middle East Technical University (METU, 1971) in Ankara, Turkey, she began her academic career in the area of food technology. She holds M.S. degrees in chemical engineering (METU) and food science and management (University of London, Queen Elizabeth College) and a Ph.D. degree in chemical engineering (ITU). She is one of the founders of the Food Engineering Department of ITU. Her main interests are preservation, storage, and packaging of food plant materials. She has served as a book editor and has several publications in the field.