Handbook of Animal-based Fermented Foods and Beverages

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.

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 Istanbul 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.

IntroductionFermented Animal Products and Their Manufacture; Y. H. HuiDairy Starter Cultures; A. Rodríguez, B. Martínez, and J. E. SuárezMicroorganisms and Food Fermentation; G. Giraffa and D. CarminatiAnimal-Based Fermented Foods of Asia; J. P. TamangLeuconostoc and Its Use in Dairy Technology; D. HemmeFood Fermentation and Production of Biopreservatives; M. PapagianniExopolysaccharides from Lactic Acid Bacteria and Bifidobacteria; P. Ruas-Madiedo, B. Sánchez, C. Hidalgo-Cantabrana, A. Margolles, and A. LawsFermentation Ecosystems; R. ScottFermented Milk and Semisolid CheesesFermentation and Koumiss; W. Zhang and H. ZhangTraditional Finnish Fermented Milk "Viili"; M. Kahala and V. JoutsjokiProduction of Laban; C. Béal and G. ChammasYogurt; Ramesh C. Chandan and K. R. NauthSour Cream and Crème Fraîche; L. Meunier-GoddikFresh Cheese; L. Meunier-GoddikCottage Cheese: Fundamentals and Technology; E. A. Araújo, A. C. dos Santos Pires, M. S. Pinto, and A. F. de CarvalhoTeleme Cheese; E. C. Pappa and G. K. ZerfiridisGoat Milk Cheeses; E. Litopoulou-TzanetakiAcidified Milk, Sour Cream, and Cream Cheese: Standards, Grades, and Specifications; Y. H. HuiCottage Cheese and Yogurt: Standards, Grades, and Specifications; Y. H. HuiSolid CheesesCheddar and Related Hard Cheeses; S. Clark and S. AgarwalTraditional Greek Feta; A. Polychroniadou-AlichanidouReggianito Cheese: Hard Cheese Produced in Argentina; G. A. Sihufe, A. C. Rubiolo, and S. E. ZorrillaFiore Sardo Cheese; P. Deiana and N. Pasqualina MangiaZamorano Cheese; D. Fernández, R. Arenas, R. E. Ferrazza, M. E. Tornadijo, and J. M. Fresno BaroHispánico Cheese; S. Garde, M. Ávila, A. Picon, and M. NuñezAsiago and Other Cheeses: Standards, Grades, and Specifications; Y. H. HuiGouda and Other Cheeses: Standards, Grades, and Specifications; Y. H. HuiMuenster and Other Cheeses: Standards, Grades, and Specifications; Y. H. HuiSemi-Soft Pasteurized and Other Cheeses: Standards, Grades, and Specifications; Y. H. HuiU.S. Dairy Processing Plants: Safety and Inspection; Y. H. HuiMeat and Fish ProductsMeat Fermentation; L. Cocolin and K. RantsiouDry-Cured Ham; F. ToldráItalian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits; L. Aquilanti, C. Garofalo, A. Osimani, and F. ClementiMold-Ripened Sausages; K. InczeEcosystem of Greek Spontaneously Fermented Sausages; G.-J. E. Nychas, E. H. Drosinos, and S. ParamithiotisFormulations for Fermented Sausages with Health Attributes; D. Ansorena and I. AstiasaránTurkish Pastirma: A Dry-Cured Beef Product; E. Obuz, L. Akkaya, and V. GökChinese Fermented Meat Products; M.-J. Chen, R.-J. Tu, H.-Y. Wu, and C.-M. TienSucuk: Turkish Dry-Fermented Sausage; H. Bozkurt and K. B. BelibağlıSafe Practices for Sausage Production in the United States; Y. H. HuiMalaysian Fermented Fish Products; N. HudaIndonesian Fermented Fish Products; N. HudaProbiotics and Fermented ProductsProbiotics: An Overview; Y. H. HuiCheese as Probiotic Carrier: Technological Aspects and Benefits; F. C. A. Buriti, C. Hoch Batista de Souza, and S. M. Isay SaadIndex