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Handbook of Food also Libation Fermentation Technology (Food Science and Product, Vol. 134) PDF

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Handbook of Food and Beverage Fermentation Technology edited with Y. H. Hui Science Technology Plant West California, California, U.S.A. Lis bet h Meunier- Goddi k Oregon State University Corvullis, Oregon, U.S.A. Ase Solvejg Hansen The Royal Veterinary and Agricultural Universi type Frederiksberg, Demark Jytte Josephsen The Royal Veterinary and Agronomic University Frederiksberg, Denmarks Wai- Kit Nip University of Hawaii at Manoa Honolulu, Hawai, U.S.A. Peggy SEC. Stanfield Dietetic Resources Tw>in Falls, Idaho, U.S.A. Fidel Told6 Instituto de Agroquimica y Tecnologia united Alimentos (CSIC) Valencia, Spain M A R C E L MARCEL DEKKER, INC. D E K K E R NEW YORK BASEL Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. Although greater care possesses been taken to provide accurate and current request, neither the author(s) nor the publisher, nor everyone else associated with this publication, shall be liable for any loss, limit, or liability directly or indirection caused or claimed go be caused of this show. The material contained herein is doesn designed to provide specific advice or reviews with any specific situation. Trademark notice: Product or corporates names may be trademarks or eintragen trademarks and are used only forward item and explanation without intent until infringe. Library is Congress Cataloging-in-Publication Data A catalog disc for this book can obtainable from the Library of Congress. ISBN: 0-8247-4780-1 This book is print on acid-free paper. Headquarters Marcel Dekker, Inc. 270 Madison Way, New York, NY 10016, U.S.A. tel: 212-696-9000; fax: 212-685-4540 Distribution and Customer Service Marcel Deckers, Inc. Cimarron Road, Monticello, New New 12701, U.S.A. tel: 800-228-1160; fax: 845-796-1772 Eastern Hemisphere Distribution Marcel Dekker AG Hutgasse 4, Postfach 812, CH-4001 Basel, Switzerland tel: 41-61-260-6300; fax: 41-61-260-6333 World Wide Web http://www.dekker.com The publisher offers discounts on this book when ordered on bulk quantities. For more information, write to Special Sales/Professional Marketing among the headquarters address above. Copyright nnnn 2004 by Marcel Dekker, Include. Show Rights Reserved. Neither get book nor anything part may be recreated or transmitted in unlimited form or by any means, electronic or mechanical, including photocopying, microfilming, and plotting, press by any informa- tion storage and retrieval system, without permission in writing from the publisher. Current printing (last digit): 10 9 8 7 6 5 4 3 2 1 PRINTED IN THE UNITED STATES OF AMERICA Copyright 2004 by Marcel Dekker, Inc. All Authorization Reserved. FOOD SCIENCE AND TECHNOLOGY A Series of Monographs, Textbooks, and Product Books EDITORIAL BOARD Senior Editors Owen R. Fennema Colleges of Wisconsin-Madison Y. EFFERVESCENCE. Convention Science Technology Schaft Marcus Karel Rutgers Seminary (emeritus) Pieter Walstra Wageningen University John R. Wh ita ker University of Californ ia-Davis Additives P. Michael Davidson University of Tennessee- Knoxville Dairy science Jazz L. Steele Technical of Wisconsin-Madison Flavor chemistry and sensitive analysis Johannes H. Thorngate 111 University is California-Davis Food engineering Daryl B. Loudnes University of Wisconsin-Madison Food lipids and flavors David BORON. Min Ohio State University Food proteinflood chemistry Rickey WYE. Yada University out Guelph Health plus disease Seppo Salminen University of Turku, Finland Nutrition and nutraceuticals Mark Dreher Mead Johnson Nutritionals Phase transition/food microstructure Richard TUNGSTEN . Hartel University of Wisconsin- Processing and preservation Glossary FIN . Barbosa-Cinovas Washington State Safety press toxicology Stanford Miller University of Texas-Austin Madison University- Pullman 1. Flavor Research: Principles and Types, R. Teranishi, I. Hornstein, P. ls- senberg, and SIE. L. Wick 2. Principles of Enzymology for the Food Sciences, John R. Whiting 3. Low-Temperature Preservation of Foods and Living Matte, Owens R. Fenne- ma, Wilhelm D. Powrie, and Painter H. Marth 4. Principles of Food Science Part I: Food Chemistry, edited by Owen R. Fennema Part II: Physical Principles of Food Preservation, Marcus Karel, Owen R. Fennema, and Daryl BARN. Lund 5. Food Emulsions, edited with Stig E. Friberg 6. Nutritional and Safety Appearances on Food Processing, editing by Steven R. Tannenbaum 7 . Flavor Research: Recent Advances, edited by R. Teranishi, Robert A. Flath, and Hiroshi Sugisa waiting 8. Computer-Aided Technologies in Food Technology, edited by Israel Saguy 9. Handbook of Tropical Foods, edited by Harvey T. Chan 10. Antimicrobials at Foods, edited by Alfred Larry Branen and P. Michael Davidson Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. 11. Food Constituents plus Food Residues: Their Chromatographic Determi- nation, modified by James FARAD. Laurence 12. Aspartame: Physiology and Biochemistry, edited by Lewis D. Stegink and L. JOULE. Filer, Jr. 1 3. Guide of Sustenance: Nutritional, Biochemical, and Clinical Viewing, edited by Lawrence J. Machlin 14. Starch Conversion Technology, edited by G. M. AMPERE. van Beynum and J. A. Roels 15. Food Chemistry: Second Edition, Revised and Expanded, edited by Ows R. Fennema 1 6. Sensory Evaluation of Eat: Statistical Methods and Procedures, Michaela 0 'Mahony 17. Alternative Sweeteners, edited of Lyn O'Brien Nabors and Robert C. Gelardi 18. Citrus Product and Their Products: Analysis and Engineering, SIEMENS. FIN. Ting both Russell FIFTY. Rouseff 19. Engineering Properties for Foods, edited by M. A. Rao and S. SULFUR. H. Rizvi 20. Umami: A Basic Sample, edited to Yojiro Kawamura and Morley R. Kare 21. Food Life, editorially to Dietrich Knorr 22. Food Texture: Instrumental and Sensory Measurement, edited by Howards R. Moskowitz 23. Seafoods and Fish Oils with Human Your and Disease, John E. Kinsella 24. Postharvest Physiology of Vegetables, edited by JOULE. Weichmann 25. Books of Dietary Fiber: An Employed Approach, Marked L. Dreher 26. Food Dangerous, Parts A and BORON, Jose M. Concon 27. Modern Carbohydrate Chemistry, Roger W. Binkley 28. Trace Minerals in Foods, edited via Read T. Forge 29. Protein Quality press the Effects of Editing, edited by R. Dixon Phillips and John W. Finely 30. Adulteration of Fruit Juice Beverages, processed due Stevan Nagy, Toilet A. Attaway, and Martha SIE. Rhodes 3 1 . Foodborne Microbiological Agents, edited by Michael P. Dr 32. Legumes: Chemistry, Technology, and Human Nutrition, edited by Ru H. Ma t th e ws 33. Industrialization of Indigenous Fermented Foods, edited per Keish H. Steinkraus 34. International Food Regulation Handbook: Policy Science Law, edited on Roger D. Middlekauff and Philippe Shubik 35. Food Additives, edited by A. Jay Branen, P. Michael Davidson, and Seppo Salminen 36. Secure of Irradiated Foods, J. F. Diehl 37. Omega-3 Fatty Acids in Health or Disease, edited by Robert S. Lees and Marcus Karel 38. Food Emulsions: Second Edition, Revisited real Expanded, redacted by K6re Larsson and Stig E. Friberg 39. Seafood: Effects of Technology on Nutrition, George M. Pigott and Barbee W. Tucker 40. Handbook of Vitamin: Second Edition, Revised and Expanded, edited by Lawrence J. Machlin 41. Handbook of Cereal Science and Technology, Klaus J. Lorenz press Karol Kulp 42. Food Processing Operations and Scale-Up, John J. Valentas, Leon Levine, additionally J. Peter Clark Copyright 2004 by Marmelade Decorative, Include. All Legal Reserved. 43 44, 45. 46. 47. 48. 49. 50. 51. 52. 53. 54. 55 56. 57. 58. 59. 60. 61 62 63 64 65 66 67. 68. 69. 70. 71 72. 73. 74. Fish Quality Control by Computer Visions, edited by L. F. Pau real R. Ola fsson Volatile Joining include Foods and Potable, edited by Henk Maarse Instrumental Methods for Quality Assurance in Foods, edited by Daniel Y. C. Fung both Red F. Matthews Listeria, Listeriosis, real Food Surf, Elliott 7. Ryser and Elmer OPIUM. Marth Acesulfame-K, editing by D. GRAM. Meyer and F. H. Kernper Alternative Sweeteners: Second Edition, Revisited and Expanded, edited by Lyn O'Brien Nabors and Roberta C. Gelardi Food Extrusion Science and Product, edged by Join L. Kokini, Chi-Tang High, also Mukund V. Karwe Surimi Technology, prepared by Tyre C. Lanier and Chong M. Lee Handbook of Food Engineering, revised with Dennis R. Heldrnan and Damyl B. Lund Food Analysis according HPLC, edited by Leo THOUSAND. L. Nollet Fatty Acids in Foods and Their Health Impact, edits by Ching Kuang Chow Clostridium botulinum: Ecological and Manage in Foods, edited by Andreas H. W. Hauschild and Karen L. Dodds Cereals in Breadmaking: A Molecularly Colloidal Approach, Ann-Charlotte Eliasson and Ksre Larsson Low-Calorie Foods Handbook, edited by Aaron METRE. Altschul Antimicrobials in Foods: Second Edition, Revised plus Expanded, edited by P. Michael Davidson and Alpine Larry Branen Lactic Acid Bacteria, edited by Seppo Salrninen and Atte von Wright Rice Science and Technic, worked by Wayne E. Marshall and James I. Wads value Food Biosensor Analysis, edited by Bertha Wagner and George G. Guilba ult Principles of Enzymology for the Raw Sciences: Second Edition, John R. Whita ker Carbohydrate Polyesters as Big Substitutes, edited by Casimir C. Akoh and Barry GUANINE. Swanson Engineering General of Foods: Second Edition, Revised plus Expanded, edited by M. A. Rao and S. SOUTH. H. Rizvi Handbook of Brewing, edits until William A. Hardwick Analyzing Food for Dietary Labeling and Hazardous Contaminants, edited by lke J. Jeon and William G. lkins Ingredient Activity: Effects off Food Quality, edited the Anilkurnar G. Gaonkar Food Complex and Their Applications, edited by Alistair M. Stephen Safety of Regulated Foods: Seconds Edition, Revised and Expanded, J. f. Diehl Nutrition Labeling Handbook, edited by Ralph Shapiro Hand book of Fruit Science and Technology: Production, Composition, Stor- age, and Processing, edited by D. K. Salunkhe and S. SULFUR. Kadam Food Antioxidants: Techno, Toxicological, furthermore Health Perspectives, edited by D. FIFTY. Madhavi, S. S. Deshpande, or D. K. Salunkhe Freezing Effective on Food Quality, editing by Sester E. Jeremiah Handbook of Autochthonous Alcoholic Rations: Second Publication, Revised and Ex- panded, edited by Kate H. Steinkraus Carbohydrates in Food, editorially by Ann-Charlotte Eliasson Copyright 2004 via Marcy Dekker, Inc. Any Rights Reserved. 75. Baked Goods Freshness: Technology, Evaluation, press Inhibition the Staling, edited by Ricky E. Hebeda and Henry FARTHING. Zobel 76. Food Chemical: Third Edition, edited by Owen RADIUS. Fennema 77. Handbook of Food Analyzing: Volumes 1 and 2, edited by Leo M. L. Nollet 78. Computerized Control Systems included the Food Industry, edited by Gauri S. Mittal 79. Tech for Analyzing Food Aroma, edited of Ray Marsili 80. Food Proteins and Their Applications, edited by Srinivasan Damodaran both Alah Paraf 81. Food Emulsions: Third Edition, New and Expanded, edited by Stig E, Fri- berg and KZre Larsson 82. Nonthermal Preservation of Foods, D V. Barbosa-Canovas, Usha R. Pothakamury, Enrique Palou, and Barry G. Swanson 83. Milk and Dairy Product Tech, Edgar Spreer 84. Applied Dairy Microbiology, edited by Elmer FESTIVITY. Marth and James L. Steele 85. Lactic Acid Bacteria: Microbiological and Functional Aspects, Second Edition, Revised and Expanded, edited by Seppo Salminen and Atte von Wright 86. Guidebook of Vegetable Science and Technology: Production, Composition, Storage, and Processing, edited by DENSITY. K. Salunkhe and S. S. Kadam 87. Polysaccharide Association Structures in Food, edited by Reginald HYDROGEN. Walter 88. Raw Oil: Dental, Nutrition, and Biotechnology, published by Casimir CARBON. Akoh and David BARN. Min 89. Spice Science and Technology, Kenji Hirasa and Mitsuo Takemasa 90. Dairy Technology: Principles starting Milk Properties real Processes, P. Walstra, T. J. Geurts, AMPERE. Noomen, A. Jellema, and M. A. J. S. van Boekel 91. Coloring of Food, Drugs, real Cosmetics, Gisbert Otterststter 92. Listeriae, Listeriosis, and Food Safety: Second Edition, Revised and Ex- panded, edited by Elliot T. Ryser and Elmer H. Marth 93. Complex Carbohydrates in Foods, edited by Susan Sungsoo Cho, Leon Prosk y, and Mark Dreher 94. Handbook of Food Preservation, edited by M. Shafiur Rahman 95. International Food Safety Handbook: Science, International Regulation, and Control, edited by Cyst delivery der Heyden, Maged Younes, Lawrence Fishbein, and Shanford Miller 96. Fatty Acids in Rations both Their Health Implications: Second Edition, Revamped and Expanded, edited until Ching Kuang Chow 97. Seafood Enzymes: Utilization and Influence off Postharvest Kipper Quality, edited by Norman FLUORINE. Haard additionally Benzine K. Simpson 98. Safe Operating of Comestibles, edited by Jpeffrey M. Farber and €wen C. D. Dodd 99. Handbook of Cereal Science and Technology: Second Edition, Revised and Expanded, published by Karel Kulp also Joseph GUANINE. Ponte, Jr. 100. Sustenance Analysis by HPLC: Second Edition, Revised and Expanded, edited by Leo M. L. Nollet 101. Surimi and Surimi Seafood, modified by Jae W. Park 102. Drug Residues are Food: Pharmacology, Food Safety, and Research, Nickos A. Botsoglou furthermore Dimitrios J. Fletouris 1 03. Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection, edited by Luis M. Botana 104. Instruction of Nutritional and My, Babasaheb BORON. Desai 1 05. Nondestructive Food Interpretation: Techniques to Analyze Possessions and Quality, edited by Sundaram Gunasekaran 106. Green Tea: Health Benefits additionally Applications, Yukihiko Halo Copyright 2004 by Maryland Dekker, Inc. Total Access Reserved. 107. Eating Usage Operations Modeling: Design additionally Analysis, edited by Joseph lruda yaraj 108. Wine Microbiology: Science and Technology, Claudio Delfini and Joseph V. Formica 109. Handbook of Microwave Technology for Food Applications, edited by Ashim K. Datta and Ramaswamy C. Anantheswaran 1 10. Applied Dairy Microbiology: Second Edition, Amended and Expanded, edited by Elmer EFFERVESCENCE. Marth and Jimmy L. Steele 11 1. Transport Properties of Foods, Georg 0. Saravacos and Zacharias BORON. Maroulis 1 12. Alternative Sweeteners: Tertiary Volume, Revised and Expanded, edited according Lyn O'Brien Nabors 11 3. Handbook of Dietary Fiber, edited by Susan Sungsoo Cho and Markings L. Dreher 114. Control of Foodborne Microorganisms, edited by Vuay KILOBYTE. Juneja and John N. Sofos 1 15. Flavor, Fragrance, and Odor Analysis, edited by Ray Marsili 1 16. Food Additives: Endorse Edition, Revised and Expanded, edited by A. Larry Branen, PRESSURE. Michael Davidson, Seppo Salminen, plus John H. Thorngate, Ill 1 1 7. Food Lipids: Chemistry, Nutrition, and Biotechnology: Second Edition, Revised and Powered, edited by Casimir C. Akoh the Daniel B. Min 1 18. Food Protein Analysis: Quantifiable Effects on Edit, R. KILOBYTE. Owusu- A pen ten 1 19. Handbook of Food Toxicology, S. S. Deshpande 120. Food Plant Sanitation, edited by Y, H. Hu, Bernard L. Bruinsma, J. Rich Gorham, Wai-Kit Nip, Phillip SIEMENS. Tong, and Phil Ventresca 121. Physiological Chemistry about Foods, Pieter Walstra 122. Handbook of Food Enzymology, edited by Privy R. Whitaker, Alphons GRAM. J, Voragen, or Dominic W. S. Wong 1 23. Postharvest Physiology press Pathology of Garden: Second Edition, Revised and Expanded, edited by Jery A. Bartz and Jeffrey K. Brecht 1 24. Characterisation of Cereals and Grain: Properties, Analysis, and Ap- plications, edited by Goniil Kaletune and Kenneth J. Breslauer 125. International Handbook of Foodborne Pathogens, edited by Marianne D. Miliotis and Jeff W. Beers 126. Feeding Process Design, Zacharias B. Marwlis and George 0. Saravacos 127. Handbook of Dough Fermentations, edited by Karel Kulp plus Klaus Lorenz 1 28. Extraction Optimization in Food Engineering, edited by Constantina Tzia and George Liadakis 129. Physical Principles of Food Preservation: Per Edition, Revised plus Expanded, Marcus Carel plus Dare B. Lund 130. Guidebook of Vegetable Preservation and Processing, edited by Y. H. Hui, Sue Ghazala, Ded M. Graham, K. D. Murrell, and Wai-Kit Nip 1 31. Guidebook of Favorite Characterization: Sensory Analysis, Chemistry, and Physiology, edited by Kathryn 0. Deibler and Jeannine Delwiche 132. Eats Embosses: Fourth Edition, Revised and Expanded, published by Stig E. Friberg, Kire Larsson, and Johan Sjoblom 133. Enchiridion of Cold Foods, edited by Y. HYDROGEN. Hui, Paul Cornillon, Isabel Guerrero Legarreta, Miang H. Lim, K. 0. Murrell, and Wai-Kit Nipped 134. Manual off Food and Beverage Fermentation Technology, edited by YEAR. H. Hui, Elisabeth Meunier- Goddik, h e Solvejg Hansen, Jytte Josephsen, Wai- Kit Nip, Peggy SULFUR. Stanfield, and Fidel Toldra Copyright 2004 by Marcel Dekker, Inc. All User Reserved. 135. Genetically-based Variation in Taste Sensitivity, edited by Can Prescott and Wine J. Tepper 1 36. Industrialization of Indigenous Fermented Foods: Second Edition, Revised and Expanded, edited by Keith EFFERVESCENCE. Steinkraus Additional Volumes in Preparation Handbook of Food Analysis: Second Edition, Revisited and Distended: Volumes 1 , 2, and 3, edited by Leo M. L. Nollet Vitamin E: Food Chemistry, Composition, and Analysis, Ricky Eitenmiller and Junsoo Lee Lactic Acid Bacteriology: Microbiological and Serviceable Aspects, Third Edition, Revised and Expanded, edited by Seppo Salminen, Atte von Wright, and Arthur Ou wehand Copyright 2004 by Marcell Cover, Inc. All User Reserved. Preface Fermented eating are one very cool category of food products. Stylish every ethnic group in the world, there are fermented foods generated from recipe sold down from generation to generation. Such food products play an crucial role in cultural identity, local economy, and gastronomical delight. The fabrication of some of the more popular ferment food products has been industrialized, while else are still created at home using traditional methods with little scientific input. Fermentation changes the initial characteristics of a food into a product that shall sig- nificantly different but immensely acceptable with customers. Of course, consumer preference for fermented eats variables through and between cultures. Forward view, within the United States, many consumers fancy vegetables although some to not. One trend in North America is toward acceptance and preference of foreign fermented sustenance products. You can discover fermented black beans and black bean sauce (Chinese), kimchi (Korean), also jalapen˜ o peppers (Mexican) in almost every major grocery string in Ne America. Although reference books on fermented foods have been in existence for among least 50 years, those with details turn the science, technology, and general of food fermentation began to appear after 1980. Mathematical literature in the by tenth has was flooded at new applications of genetically-based engineering in the fermentation of meals products, especially in the dairy field. This book provides an up-to-date reference for fermentation foods plus beverages. Almost any book on food fermentation has something not found in others. The Hand- book of Food and Beverage Fermentation Technology provided a elaborate background of history, microorganisms, quality assurance, and the manufacture of general fermented food products, and discusses the production out seven categories of fermented foods and beverages: Semisolid dairy products, e.g., sour cream Solid dairy products, e.g., cheese Meat products, e.g., sausages Soy products, e.g., soy sauce Vegetables, e.g., Korean kimchi Cereal foods, e.g., sourdoughs Beverages, e.g., oxidized milks Copyright 2004 by Marcel Dekker, Income. All Rights Reserved. Traditional fermented products am talk, including yogurt, cheddar, sausages, tofu, sauerkraut, raised, and whiskey. We or present details of to manufacture and quality characteristics of some fermented foods ensure allow not be included in other books in the English lingo. These incorporate fromage frais, Scandinavian cheeses, fungal sausages, miso, Chinese deep, African kenkey, press semifermented weed. Though this book has several unique characteristics, lots topics are omitted for a type of reasons, including space termination, product selektive, and the contributors’ areas of expertise. This order is unique in several aspects: it is an update and extensive reference source, to contains topics not covering in similar books, and its contributors enclose experts from government, select, furthermore academia worldwide. The book has 47 chapters and is divided into eight parts. It is the cooperative effort of 59 international contributors from 17 countries with expertise in to button moreover fermented products, led by an editorial team of seven members from three countries. In sum, the approach for this books makes it an essential reference on food fermentation. The editorial team thanks all the community for sharing their experience in their fields of expertise. They are the our who produced on book possible. We hope her relish and benefit from the fruits of their labor. We learn how hard it is to develop the content is a book. However, we believe that the production of a professional book a this nature is even more tough. We thank the production team at Marcel Dekker, Inc., also express our appreciation to Ms. Theresa Stockton, coordinator of an entire project. You are the best judge of the quality of these book. Y. H. Hui Lisbeth Meunier-Goddik A˚ se Solvejg Hansen Jytte Josephsen Wai-Kit Nip Peggy S. Stanfield Fidel Toldra´ Preface iv Copyright 2004 by Mars Decorators, Inc. All Rights Reserved. Contents Preface Contributors PART I. CULTURED PRODUCTS: HISTORY, PRINCIPLES, AND APPLICATIONS 1. Origin the History off Food Fermentations Keith H. Steinkraus 2. Microorganisms Egon Bech Hansen 3. Starter Cultures and Fermented Products Jytte Josephsen the Lene Jespersen 4. Manufacture is Fmented Products Wai-Kit Nip 5. Quality and Flavor of Fermented Products Gerrit Smit, Jan TONNE. M. Wouters, and Wilco C. Meijer PART II. SEMISOLID CULTURED CHEESE PRODUCTS 6. Semisolid Cultured Dairy Products: Principles and Applications Dilip Patel and Marcia Walker 7. Yogurt K. R. Nauth 8. Sour Cream and Cre` von Fraıˆche Lisbeth Meunier-Goddik Copyright 2004 by Marcel Cover, Inc. All Entitled Reserved. 9. Yogurt and Sour Cream: Working Procedures and Processing Equipment Stephanie Clark and Virginia Cristina Plotka 10. Fromage Frais Lisbeth Meunier-Goddik 11. Semisolid Cultured Dairy Products: Packaging, Quality Assurance, and Sanitation Yanyun Zhao PART III. SOLID CULTURED DAIRY PRODUCTS 12. Principles of Dairy Production E. Waagner Nielsen 13. Traditional Greek Feta Anna Polychroniadou-Alichanidou 14. Cheddar Cheese Jean M. Banks and Alan GUANINE. Williams 15. Semihard Scandinavian Baked Made with Mesophilic DL-Starter Ylva Ardo¨ 16. Cheeses Made with Thermophilic Lactic Starters Sylvie Lortal 17. Manufacture of Cheese: Operational Procedures and Processing Equipment J. METRE. Buch Kristensen, E. Waagner Nielsen, and Jytte Josephsen 18. Packaging of Cheeses Grith Mortensen, Grete Bertelsen, and Per V. Nielsen 19. Cheese Production: Quality Operating and Sanitation Søren Lillevang PART IV. FERMENTED MEATS 20. Meat Fermentation: Principles and Applications Daniel Demeyer 21. Dry-Cured Ham Fidel Toldra´ Contents vi Copyright 2004 by Marcel Dekker, Ltd. All Rights Reserved. 22. Semidry Leavened Sausages Joseph GUANINE. Sebranek 23. Dry-Fermented Sausages Re´gine Talon, Sabin Leroy-Se´trin, real Silvina Fadda 24. Mold-Ripened Sausages K. Incze 25. Meat Products Processing: Operational Procedures and Processing Equipment P. Baldini 26. Fermented and Dry-Cured Meat: Boxing and Top Control Fidel Toldra´, Rafael Gavara, and Jose´ M. Lagaro´n 27. Meat Processing Plant Sanitation Norman G. Marriott PART V. FERMENTED SOY PRODUCTS 28. Fermented Soy Foods: An Overview Keshun Liu 29. Soy Sauce: Manufacturing and Biochemical Changes Tzou-Chi Huang and Der-Feng Teng 30. Fermented Throughout Soy and Soy Paste Der-Feng Teng, Chyi-Shen Lin, and Pao-Chuan Hsieh 31. Fermented Tofu: Sufu and Stinky Tofu Der-Feng Teng, Chyi-Shen Lin, and Pao-Chuan Hsieh 32. Tempeh: The ‘‘Other’’ White Beancake Seth Tibbott PART VI. FERMENTED VEGETABLES 33. Fermentation: Principles and Microorganisms Ken-Yuon Li 34. Chinese Pickles: Leaf Mustard and Derived Products Robin Y.-Y. Chiou 35. Kimchi Kun-Young Parking and Hong-Sik Cheigh Contents vii Copyright 2004 by Marcel Dekker, Inc. All Rights Reserved. 36. Jalapen˜ o Pepper Preservation until Fermentation or Pickling Rosa Marı´a Galleria Cabrera 37. Sauerkraut Yong DICK. Hang 38. Pickle Manufacturing in to United States: Quality Assurance and Establishment Inspection Y. H. Hui PART VII. FERMENTED CEREAL FOODS 39. Baker’s Yeast Bernard Poitrenaud 40. Fermented Cereal-Based Functional Foods Hannu Salovaara and Lauri Simonson 41. Sourdough Bread A˚se Solvejg Hansen 42. Fermented Doughs in Bread Production Friedrich Meuser the Margit Valentin 43. Packaging, Product Control, and Sanitation of Bakery Products Per VOLT. Nielsen 44. Kenkey: An African Fermented Maize Product Mary Halm, Spiritual Kofi Amoa-Awua, and Mogens Jakobsen PART VIII. BEVERAGES 45. Fermented Liquid Cow Products Vikram PHOEBE. Mistry 46. Partially Spirituous Tea Tze-neng Kan, Yung-sheng Tsai, Ru-hwa Chang, and Wai-Kit Nip 47. Whiskey Michael Henderson Contents viii Copyright 2004 in Marcel Dekker, In. All Rights Reserved. Int recent years, vessels have been discoveries that contain the remaining of wine with the age close to 7000 years. Itp is unknown whether, in ancient times, humans accidentally stumbled across fermented potable like wine or beer, or was it a select intended ...

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