Cover; Title Page; Copyright; Contents; Preface; Acknowledgments; Chapter 1 Introduction to fermented foods; FERMENTED FOODS AND HUMAN HISTORY; FERMENTED FOODS: FROM ART TO SCIENCE; THE MODERN FERMENTED FOODS INDUSTRY; PROPERTIES OF FERMENTED FOODS; Preservation; Nutrition; Functionality; Organoleptic; Uniqueness; ECONOMIC VALUE; FERMENTED FOODS IN THE TWENTY-FIRST CENTURY; BIBLIOGRAPHY; Chapter 2 Microorganisms; INTRODUCTION; A PRIMER ON MICROBIAL CLASSIFICATION AND NOMENCLATURE; The three domains of life; Fungi; Bacteria; Nomenclature; Microbial taxonomy and methods of analysis
BACTERIA USED IN THE MANUFACTURE OF FERMENTED FOODSTHE LACTIC ACID BACTERIA; The genera of lactic acid bacteria; OTHER BACTERIA IMPORTANT IN FOOD FERMENTATIONS; YEASTS AND MOLDS USED IN THE MANUFACTURE OF FERMENTED FOODS; MICROORGANISMS IN FERMENTED FOODS -- IT TAKES A COMMUNITY!; BIBLIOGRAPHY; Chapter 3 Metabolism and physiology; FERMENTATION BASICS; SUGAR METABOLISM; Sugar transport by lactic acid bacteria; Symport and ABC transport systems in lactic acid bacteria; Regulation of transport systems; Sugar metabolism by Saccharomyces cerevisiae; OTHER METABOLIC SYSTEMS
Exopolysaccharide synthesis in lactic acid bacteriaProtein metabolism by lactic acid bacteria; Thecitrate fermentation; The propionic acid fermentation; Metabolism by fungi; METABOLIC ENGINEERING AND CELL COMMUNICATION; BIBLIOGRAPHY; Chapter 4 Starter cultures; INTRODUCTION; ROLE OF STARTER CULTURES; CULTURE HISTORY; TECHNOLOGICAL CHALLENGES; Culture R & D; STARTER CULTURE MICROORGANISMS; Bacterial starter cultures; Yeast starter cultures; Fungal starter cultures; STRAIN IDENTIFICATION; STARTER CULTURE MATH; CULTURE DELIVERY: BULK VERSUS DIRECT-TO-VAT; CULTURE COMPOSITION; DEFINED CULTURES
MANUFACTURE OF STARTER CULTURESCulture media and operating conditions; Evaluating culture performance; Compatibility issues; HOW STARTER CULTURES ARE USED; Bulk cultures; BACTERIOPHAGE AND DAIRY FERMENTATIONS; Bacteriophage control strategies; STARTER CULTURE TECHNOLOGY IN THE TWENTY-FIRST CENTURY; Probiotics; Cultures adjuncts; ANCILLARY PRODUCTS AND SERVICES; BIBLIOGRAPHY; Chapter 5 Cultured dairy products; INTRODUCTION; CONSUMPTION OF CULTURED DAIRY PRODUCTS; Cultured dairy products and probiotic bacteria; FERMENTATION AND MANUFACTURING PRINCIPLES; YOGURT PRODUCTION; 1. Mix formulation
2. Heat treatment3. Yogurt styles; 4. Yogurt cultures; 5. Culture metabolism; 6. Postfermentation; 7. Yogurt flavor and texture; DEFECTS; NUTRITIONAL BENEFITS OF YOGURT; FROZEN YOGURT AND OTHER YOGURT PRODUCTS; STRAINED (GREEK-STYLE) YOGURT; CULTURED BUTTERMILK; Cultured buttermilk manufacture; Factors affecting diacetyl formation in cultured buttermilk; Defects; SOUR CREAM; Sour cream manufacture; KEFIR; Kefir manufacture; OTHER CULTURED DAIRY PRODUCTS; BIBLIOGRAPHY; Chapter 6 Cheese; INTRODUCTION; CHEESE PRODUCTION AND CONSUMPTION; MANUFACTURING PRINCIPLES; Converting a liquid into a solid
