Handbook of Food and Beverage Fermentation Technology

Handbook Of Food And Beverage Fermentation Technology......Page 2
Food Science And Technology......Page 4
Additional Volumes In Preparation......Page 9
Preface......Page 10
Contents......Page 12
Contributors......Page 16
I. INTRODUCTION......Page 20
Contents......Page 0
A. Alcoholic Fermentations......Page 21
B. Vinegar—the Acetic Acid Fermentation......Page 22
C. Fermentations Yielding Meat-like Textures......Page 23
D. Lactic Acid Fermentations......Page 24
REFERENCES......Page 25
A. Traditional Food Fermentations......Page 27
A. Yeast, Molds, and Bacteria......Page 28
B. Taxonomy......Page 29
B. Biopreservation......Page 33
A. Production of Starter Cultures......Page 34
C. Quality and Safety of Industrially Produced Cultures......Page 35
VI. INNOVATION TRENDS......Page 36
REFERENCES......Page 37
I. INTRODUCTION......Page 41
II. FERMENTATION PROCESSES......Page 43
B. Cultures for Milk Fermentation......Page 44
C. Cultures for Fermentation of Vegetables, Fruits, and Grains......Page 48
D. Cultures for Meat Fermentation......Page 49
A. Introduction......Page 50
B. Brewing Yeasts......Page 51
C. Winery Yeasts and Yeasts Used for the Production of Distilled Alcohols......Page 53
E. Yeasts Used for Dairy Products......Page 54
F. Yeasts Used for Meat Products......Page 55
A. Introduction......Page 56
B. Molds Used for Dairy Products......Page 57
E. Molds Used for Fermentation of Indigenous Fermented Foods and Beverages......Page 58
REFERENCES......Page 59
A. Ingredients and Kinds of Products......Page 69
B. Cheeses......Page 72
1. Cottage Cheese Manufacturing......Page 76
3. Swiss Cheese Manufacturing......Page 77
4. Blue Cheese......Page 78
6. Feta Cheese Manufacturing......Page 79
C. Yogurt......Page 80
D. Fermented Liquid Milks......Page 81
2. Kefir......Page 83
3. Acidophilus Milk......Page 84
B. Hams......Page 86
C. Sausages......Page 87
A. Products and Ingredients......Page 88
B. Regular Bread......Page 89
F. Steamed Bread (Mantou)......Page 91
A. Products and Ingredients......Page 94
2. Hama-natto and Dou-chi......Page 95
D. Fermented Soy Pastes......Page 96
1. Sufu or Fermented Soy Cheese......Page 97
2. Stinky Tofu......Page 99
B. Sauerkraut......Page 100
C. Pickles......Page 101
E. Chinese Pickled Vegetables......Page 102
VII. APPLICATION OF BIOTECHNOLOGY IN THE MANUFACTURING OF FERMENTED FOODS......Page 103
REFERENCES......Page 104
I. INTRODUCTION......Page 107
II. VARIOUS FERMENTED FOOD PRODUCTS AND STARTER ORGANISMS USED......Page 108
A. Lactic Acid Bacteria......Page 109
B. Lactococci......Page 110
C. Mesophilic Lactobacilli......Page 111
D. Thermophilic Lactic Acid Bacteria......Page 112
E. Yeasts......Page 113
G. Other Bacteria......Page 114
B. Vitamin Production......Page 115
C. Exopolysaccharides......Page 116
V. FORMATION OF FLAVOR COMPOUNDS DURING FERMENTATIONS......Page 117
A. Proteolysis Leads to Peptides and Free Amino Acids......Page 118
B. Amino Acid Converting Enzymes (AACEs)......Page 119
VI. CONCLUSIONS AND FUTURE PERSPECTIVES......Page 122
REFERENCES......Page 123
A. Introduction......Page 131
1. Filtration......Page 132
1. Stabilizers......Page 133
E. Heat Processing......Page 134
F. Role of Lactic Starter System......Page 135
G. Gel Formation During Fermentation......Page 136
A. Introduction......Page 137
B. Health Issues......Page 138
1. Food Interactions and Probiotics......Page 139
III. CONCLUSIONS......Page 140
REFERENCES......Page 141
I. INTRODUCTION......Page 143
1. Lowfat Yogurt......Page 145
C. Frozen Yogurt......Page 146
A. Streptococcus thermophilus......Page 147
D. Bifidobacteria......Page 149
E. Starter Culture Propagation......Page 150
A. Sweeteners......Page 151
B. Stabilizers......Page 152
D. Heat Treatment......Page 153
A. Yogurt Fermentation......Page 154
VI. FLAVOR OF YOGURT......Page 155
B. Benefits of Probiotics......Page 156
C. Prebiotic......Page 158
VIII. FUTURE TRENDS......Page 159
REFERENCES......Page 160
B. Sensory Characteristics......Page 165
III. FERMENTATION......Page 166
V. STABILIZERS......Page 167
VI. PROCESSING......Page 168
C. Chymosin Addition......Page 170
VII. SHELF LIFE......Page 171
4. High Acid......Page 172
IX. CREME FRAICHE......Page 173
REFERENCES......Page 174
I. INTRODUCTION......Page 177
B. Clarification/ Separation......Page 179
C. Standardization......Page 180
D. Homogenization......Page 181
E. Pasteurization/Heat Treatment......Page 182
F. Culture Preparation......Page 183
1. Standard Yogurt Ingredients......Page 184
2. Standard Yogurt Processing......Page 187
C. Swiss-Style Yogurt......Page 190
G. Frozen Yogurt......Page 191
2. Organic......Page 192
6. Yogurt with Vegetables......Page 193
1. Sour cream Ingredients......Page 195
2. Sour Cream Processing......Page 197
REFERENCES......Page 198
B. Characteristics of Fromage Frais......Page 201
C. Utilization......Page 202
III. FORMATION OF ACID COAGULUM......Page 203
B. Protein Standardization......Page 204
F. Separation of the Whey......Page 206
H. Fruit Ingredients......Page 209
I. Packaging......Page 210
REFERENCES......Page 211
A. Introduction......Page 213
B. Packaging Materials, Geometry and Construction......Page 214
1. Yogurt......Page 216
2. Fresh and Cream Cheeses......Page 217
3. Sour Cream......Page 218
A. Quality Control vs. Quality Assurance......Page 219
B. Food Safety Concerns in Fermented Dairy Products......Page 220
D. Sanitation Standard Operating Procedures (SSOPs)......Page 222
1. Cleaning and Sanitation in Dairy Plants......Page 223
E. Hazard Analysis and Critical Control Points (HACCPs)......Page 225
1. Raw Materials Handling, Storage, and Inspection......Page 228
2. Milk Pasteurization......Page 229
3. Packaging, Storage, and Distribution......Page 230
G. Sampling Procedures and Methods......Page 232
REFERENCES......Page 233
C. Ripening......Page 237
1. Retention of Protein......Page 238
III. MILK FOR CHEESE......Page 241
D. Bactofugation and Microfiltration......Page 243
C. Spore-Inhibiting Additives......Page 244
D. Starter Cultures and Acidification......Page 245
E. The Course of the Acidification of Cheese......Page 246
H. Rennet......Page 248
C. Heating/Scalding......Page 249
1. Round-Eyed Cheeses......Page 250
4. Cheddar and \"Pasta Filata’’ Cheese — Provolone, Mozzarella, and Kashkaval......Page 251
VII. RIPENING OF CHEESE......Page 252
1. Extent and Depth of Proteolysis......Page 253
4. White Mold Cheeses......Page 254
1. Lipolytic Activity in Cheese......Page 255
REFERENCES......Page 256
I. INTRODUCTION......Page 259
B. Starters and Calcium Chloride......Page 260
D. Draining......Page 261
G. Packaging and Storage......Page 262
B. Sensory Properties......Page 263
1. General Observations......Page 264
2. Casein and Large Peptides......Page 265
4. Biogenic Amines......Page 268
REFERENCES......Page 269
A. Quality of Milk for Cheddar Manufacture......Page 273
B. Basic Stages in Cheddar Manufacture......Page 274
D. Components of Cheddar Flavor......Page 276
III. LACTIC ACID BACTERIA IN MANUFACTURE AND RIPENING OF CHEDDAR CHEESE......Page 277
1. Adjunct Cultures......Page 278
2. Nonstarter Lactic Acid Bacteria (NSLAB)......Page 279
C. Factors Affecting the Growth and Survival of LAB in Cheese......Page 280
D. Characteristics of LAB Associated with Cheddar Cheese......Page 282
3. Citrate Metabolism......Page 283
4. Proteolysis......Page 284
5. Amino Acid Catabolism......Page 286
REFERENCES......Page 287
I. INTRODUCTION......Page 295
II. CHEESEMAKING......Page 297
III. MESOPHILIC DL-STARTER CULTURE......Page 299
A. Nonstarter Lactic Acid Bacteria (NSLAB)—......Page 301
D. Adjuncts and Heat-Treated Cells of......Page 302
A. Primary Proteolysis......Page 303
B. Starter Lactococcus Protease and Peptidase Activities in Cheese......Page 304
VI. AMINO ACID METABOLISM......Page 305
VII. AUTOLYSIS......Page 306
REFERENCES......Page 307
I. CHEESES INVOLVING THERMOPHILIC LACTIC STARTERS: FROM ROMAN TIMES TO NEW PRODUCTS......Page 309
1. Growth......Page 311
3. Genome Data......Page 315
1. Acidification......Page 316
2. Proteolytic and Peptidasic Activities......Page 317
4. Amino Acid Catabolism......Page 319
IV. INTERACTIONS WITHIN THERMOPHILIC LAB AND WITH DAIRY PROPIONIBACTERIA......Page 320
B. Interactions Between Thermophilic LAB and Dairy Propionibacteria......Page 321
V. CONCLUSIONS AND PERSPECTIVES......Page 322
REFERENCES......Page 323
A. Removal of Undesirable Microorganisms......Page 327
A. Addition of Starter Culture......Page 329
C. Cutting of the Curd......Page 330
D. Stirring......Page 331
A. Molding of the Cheese......Page 332
B. Pressing of the Cheese......Page 335
B. The Salt Uptake of the Cheese......Page 338
VI. STORAGE TREATMENT AND PREPARATION OF CHEESE......Page 341
A. Storage Treatment of Ordinary Hard, Semihard, and Soft Cheeses......Page 342
C. Storage Treatment of Mold Cheeses......Page 343
REFERENCES......Page 344
II. EFFECT OF PACKAGING ON QUALITY CHANGES IN CHEESES......Page 345
A. Physicochemical Quality Changes......Page 346
2. Surface Area and Product-to-Headspace Volume Ratio......Page 347
2. Packaging Material......Page 348
2. Cheese as a Substrate for Spoilage......Page 349
A. Fresh Cheeses......Page 351
B. Semihard and Hard Cheeses......Page 353
C. Processed Cheeses......Page 354
D. Mold- and Smear-Ripened Cheeses......Page 355
IV. CONCLUSIONS AND PERSPECTIVES......Page 356
REFERENCES......Page 357
II. GENERAL ASPECTS OF CHEESE......Page 361
A. Organic Acids and pH......Page 362
IV. ANTAGONISTIC/SYMBIOTIC ACTIONS IN CHEESES......Page 363
C. Pasteurization......Page 364
F. Curing and Packaging......Page 365
B. E. coli......Page 366
E. Staphylococcus aureus......Page 367
VII. CONTROL SYSTEMS......Page 368
REFERENCES......Page 369
I. INTRODUCTION......Page 371
2. Additives......Page 374
3. Starter Cultures......Page 375
4. Smoking......Page 376
1. Sausage Metabolism and Acidulation......Page 377
2. Sausage Metabolism and Sensory Quality......Page 379
REFERENCES......Page 382
II. TYPES OF PRODUCTS......Page 387
III. PROCESSING TECHNOLOGY......Page 388
B. Presalting......Page 389
F. Ripening-Drying......Page 390
H. Final Product......Page 391
VI. BIOCHEMICAL CHANGES DURING THE PROCESS......Page 392
C. Oxidation......Page 393
1. Generation of Taste Compounds......Page 396
VIII. ACCELERATED PROCESSING OF DRY-CURED HAMS......Page 397
REFERENCES......Page 398
I. BACKGROUND DEFINITIONS AND CLASSIFICATION......Page 403
II. CHARACTERISTICS AND REQUIREMENTS......Page 404
III. MEAT INGREDIENTS......Page 407
IV. NONMEAT INGREDIENTS......Page 409
VI. FERMENTATION AND FINISHING......Page 412
VIII. SUMMARY......Page 413
REFERENCES......Page 414
II. SOUTHERN- OR MEDITERRANEAN- AND NORTHERN- TYPE SAUSAGES......Page 415
A. Pathogenic Bacteria......Page 418
B. Toxic Compounds: Biogenic Amines......Page 419
A. Color......Page 421
B. Texture......Page 422
2. Peptides and Amino Acids......Page 423
3. Fatty Acids......Page 424
2. Volatile Compounds Arising from Amino Acids......Page 425
3. Volatile Compounds Arising from Fatty Acids......Page 426
V. CONCLUSION......Page 427
REFERENCES......Page 428
I. INTRODUCTION......Page 435
A. Raw Material......Page 436
D. Use of Starter Culture......Page 437
F. Smoking and Mold Growth......Page 438
IV. CHANGES DURING RIPENING DRYING; AROMA FORMATION......Page 439
B. Mycotoxic Molds......Page 441
VI. SHELF LIFE......Page 442
REFERENCES......Page 443
A. Production Techniques......Page 447
2. Adding Salt......Page 448
3. Salting......Page 449
4. Resting......Page 450
5. Drying and Ripening of Hams......Page 451
1. Salting Plants......Page 452
2. Other Stages of Production......Page 453
A. Main Physicochemical and Microbiological Processes......Page 454
1. The Storage of Meats in Refrigeration Rooms......Page 455
4. Ripening......Page 456
C. Modality of Drying......Page 457
1. Salamis with Rapid Acidi.cation......Page 459
REFERENCES......Page 460
II. PACKAGING MATERIALS......Page 463
A. Casings for the Manufacture of Fermented-Meat Products......Page 464
B. Properties of Packaging Materials......Page 465
A. Vacuum Packaging......Page 467
B. Modified Atmosphere Packaging......Page 468
IV. QUALITY DEFINITION AND DESCRIPTION......Page 469
2. Texture......Page 470
2. Biochemical Markers......Page 471
3. Flavor......Page 472
2. Amines......Page 473
REFERENCES......Page 474
III. WHAT IS SANITATION?......Page 477
A. Molds......Page 478
C. Bacteria......Page 479
C. Stationary Growth Phase......Page 480
VIII. CONTAMINATION SOURCES......Page 482
IX. PATHOGEN CONTROL......Page 483
XI. SANITATION PRACTICES......Page 484
B. Foam Cleaning......Page 485
E. Cleaning-in-Place (CIP)......Page 486
C. Mildly Alkaline Cleaners......Page 487
A. Steam......Page 488
6. Acid Sanitizers......Page 489
9. Ozone......Page 490
A. Receiving and Shipping Area......Page 491
D. Processed Products Packaging Area......Page 492
F. Dry Curing Areas (Curing, Equalization, and Aging)......Page 493
G. Smokehouses......Page 494
J. Smokehouse Ducts and Nozzles......Page 495
L. Spiral Freezer......Page 496
O. Offices, Locker Rooms, and Restrooms......Page 497
REFERENCES......Page 498
I. INTRODUCTION......Page 499
III. SOY PASTE (JIANG AND MISO)......Page 500
IV. SOY SAUCE......Page 504
V. SOY NUGGETS......Page 505
VI. TEMPEH......Page 506
VII. NATTO......Page 507
VIII. SUFU......Page 509
REFERENCES......Page 510
I. INTRODUCTION......Page 515
1. Proteinaceous Materials (Soybeans)......Page 516
4. Starter Mold......Page 517
1. Treatment of Defatted Soybeans......Page 518
2. Treatment of the Wheat......Page 520
2. Traditional Starter (Koji) Making Procedures......Page 521
3. Mechanical Soya Koji–Making Process......Page 523
2. Mixing of Brine and Soya Koji Mixture (Mashing or Fill-in-the-Crock)......Page 524
3. Mixing of the Mash......Page 525
5. The Condition of Maturation in the Mash......Page 526
7. Pressing......Page 527
8. Pasteurization and Processing......Page 528
9. Packaging and Quality......Page 529
10. By-Product Utilization......Page 530
A. Major Chemical Composition of Soy Sauce......Page 531
B. Protein Denaturation and Starch Gelatinization......Page 532
C. Chemical Modification of Amino Acids......Page 533
D. Oxygen-Dependent Browning of Soy Sauce......Page 534
F. Enzyme System in Soy Sauce Processing......Page 535
1. Macerating and Amylolytic Enzymes......Page 536
3. Glutaminase......Page 537
1. Furanone Formation......Page 538
3. Ester Formation......Page 539
5. Alcohol Formation......Page 540
C. Sanitary Management of Equipment......Page 542
F. Sanitary Management of Raw Material Treatments......Page 543
G. Sanitary Management of Manufacturing Operations......Page 544
B. Quality Control of Food Additives......Page 545
REFERENCES......Page 546
A. Introduction......Page 551
2. Treatment of Raw Materials......Page 552
4. Packaging and Weighing......Page 554
6. Fermentation and Its Management......Page 555
1. Changes in General Composition......Page 556
3. Sticky Substance......Page 557
A. Introduction......Page 558
2. Raw Material Treatments......Page 559
A. Introduction......Page 560
1. Raw Materials......Page 561
2. Raw Material Treatment......Page 562
4. Washing of the Starter Koji......Page 563
5. Incubation......Page 564
6. Crock Loading and Fermentation......Page 565
8. Compositional Changes During Fermentation......Page 566
A. Introduction......Page 567
1. Raw Material......Page 568
2. Raw Material Treatments......Page 570
3. Preparation of Miso Koji......Page 573
4. Mixing......Page 575
5. Fermentation Management......Page 577
6. Product Standardization......Page 578
A. Introduction......Page 579
2. Preparation of Seed Koji (Starter)......Page 580
4. Making of Dou-Pan-Chiang......Page 581
1. Changes in Microbial Population During Fermentation......Page 582
3. Changes in pH, Acidity, and Alcohol Content......Page 583
D. Quality Aspect of Dou-Pan-Chiang......Page 584
B. Quality Control......Page 585
REFERENCES......Page 586
I. INTRODUCTION......Page 589
A. Introduction......Page 590
B. Making of Sufu......Page 591
2. Preparation of Moldy Tofu......Page 592
3. Brining and Maturation......Page 593
D. Product Quality and Compositions......Page 594
F. Sanitary Sufu (3)......Page 595
1. Raw Materials......Page 596
3. Changes During Fermentation......Page 597
5. Sanitation Control......Page 599
REFERENCES......Page 600
II. THE HISTORY OF TEMPEH IN INDONESIA AND THE UNITED STATES......Page 601
C. Changes in Proteins and Amino Acids......Page 604
A. A Small Tempeh Manufacturer in Denpassar, Bali......Page 605
C. A Large Tempeh Manufacturer in Yogyakarta, Java......Page 606
V. TEMPEH MAKING IN NORTH AMERICA, CA 2000......Page 607
VI. MISCELLANEOUS ISSUES AND PROBLEMS OF MODERN-DAY TEMPEH PRODUCTION AND INCUBATION......Page 609
VII. CONCLUSION......Page 611
REFERENCES......Page 612
I. INTRODUCTION......Page 613
B. Cucumber Fermentation......Page 614
D. Carrot Fermentation......Page 615
III. FERMENTATION TECHNIQUES......Page 616
C. Stage 3: The Vegetable Fermentation Process......Page 617
A. The Major Lactic Acid Bacteria in Vegetable Fermentation......Page 618
B. The Lactococci in Vegetable Fermentation......Page 619
V. FERMENTATION BIOCHEMISTRY......Page 620
3. Sucrose Metabolism......Page 621
B. Organic Acid Metabolism......Page 622
VI. STARTER CULTURE IMPROVEMENT......Page 623
REFERENCES......Page 624
B. Origin of Leaf Mustard Pickles......Page 629
A. General Processing Steps of Leaf Mustard Fermentation......Page 632
III. PRODUCTS: FU-CHOY AND MEI-KAN-CHOY......Page 634
A. Fu-choy......Page 635
B. Mei-kan-choy......Page 636
A. Modified Dry-Salt and Brine Fermentation......Page 637
REFERENCES......Page 638
I. INTRODUCTION......Page 639
II. THE HISTORY OF KIMCHI......Page 640
III. THE CLASSIFICATION OF KIMCHI AND RAW INGREDIENTS......Page 641
IV. PROCESSING OF KIMCHI......Page 643
A. Selection and Formulation of the Raw Ingredients......Page 644
C. Pretreatment of Subingredients and Mixing Process......Page 645
D. Placement in Crocks......Page 646
1. Baechu Kimchi......Page 647
A. Microorganisms and the Characteristics of the Fermentation......Page 648
B. Safety of Kimchi and Bacteriocin Production......Page 652
C. Kimchi Fermentation with Starter Cultures......Page 654
1. Temperature and Salt Content......Page 655
2. Subingredients and Natural Preservative Plants......Page 656
4. Preservation and Packaging During Marketing......Page 659
1. Flavor Compounds......Page 660
2. Vitamins......Page 661
2. Kimchi......Page 663
C. Functional Properties of Kimchi......Page 664
1. Control of Body Weight......Page 665
2. Anticancer Effect of Kimchi......Page 666
A. Commercial Kimchi......Page 667
ACKNOWLEDGMENTS......Page 668
REFERENCES......Page 669
I. INTRODUCTION......Page 675
II. FERMENTED JALAPEN O PEPPER......Page 676
IV. PICKLED (NONFERMENTED) JALAPEN O PEPPERS......Page 677
3. Peeling......Page 678
D. Blanching Vegetables......Page 681
H. Heat Treatment......Page 682
I. Marking, Labeling, and Packaging......Page 683
B. International Specifications......Page 684
REFERENCES......Page 685
C. Sauerkraut Process......Page 687
1. Variety of Cabbage......Page 688
3. Rotted Kraut......Page 689
V. QUALITY FACTORS AND GRADES FOR SAUERKRAUT (1)......Page 690
A. Material Balance of Sauerkraut Production......Page 691
A. Food Yeast......Page 692
REFERENCES......Page 693
C. Styles of Pickles......Page 695
1. Cured Type......Page 696
E. Sizes of Whole Pickles......Page 698
F. Definitions of Terms......Page 699
H. Quantity of Pickle Ingredient......Page 702
J. Grades......Page 703
L. Requirements for Grades......Page 704
II. ESTABLISHMENT INSPECTION......Page 705
1. Examination of Raw Materials Used in Relish......Page 706
B. Peppers......Page 708
1. Bulk Salt Stock for Filth......Page 710
2. Finished Pickle Product—All Types......Page 711
I. INTRODUCTION......Page 712
REFERENCES......Page 736
1. Its Place in the Living World......Page 713
2. The Cell: Organized in a Similar Way to Higher Life Forms......Page 714
B. Biochemical Composition......Page 715
2. Acidification......Page 716
4. Change in Dough Rheology......Page 717
B. Use of Fermentable Substrates: The Enzymes Involved (12)......Page 718
D. Influence of Various Factors on Fermentative Activity......Page 719
2. Effect of Osmotic Pressure......Page 721
3. Effect of Yeast Dosage......Page 723
4. Effect of pH......Page 724
5. Inhibiting Ions......Page 725
B. Storage and Protection of Strains......Page 726
C. Propagation......Page 727
B. Biochemical Compositions Adapted for Applications......Page 729
C. Controls on the Finished Product......Page 730
1. Liquid Yeast......Page 731
3. Crumbled Yeast......Page 732
4. Rehydratable Active Dry Yeast......Page 733
6. Free-Flowing Frozen Dry Yeast with Intermediate Moisture......Page 734
ACKNOWLEDGMENTS......Page 735
I. INTRODUCTION......Page 738
II. CEREAL AS A SUBSTRATE......Page 739
III. TECHNOLOGIES AND EXAMPLES OF CEREAL-BASED FUNCTIONAL FOODS......Page 740
REFERENCES......Page 742
A. Wheat Sourdough......Page 746
C. Why Is Sourdough Used?......Page 747
B. Types of Sourdoughs......Page 748
2. Mature Sourdough......Page 749
C. Sourdough Parameters......Page 750
III. MICROBIOLOGY OF SOURDOUGH......Page 752
1. Identification......Page 755
2. Occurrence......Page 756
B. Yeast in Sourdoughs......Page 757
C. Microbial Interactions......Page 758
B. Flour Type......Page 759
D. Temperature......Page 760
E. Amount of Mother Sponge......Page 761
2. Rye Dough and Bread......Page 762
B. Flavor and Taste......Page 763
2. Prevention of Rope Spoilage......Page 764
A. Reduced Phytate Content by Sourdough......Page 765
REFERENCES......Page 766
I. INTRODUCTION......Page 774
II. PURPOSES AND AIMS OF DOUGH FERMENTATION......Page 775
III. FOAMING OF DOUGHS......Page 777
IV. GAS RETENTION OF DOUGHS......Page 778
V. TECHNOLOGICAL ASPECTS OF DOUGH FERMENTATION......Page 781
VII. SOURDOUGHS......Page 782
A. Principles of Sourdough Preparation......Page 784
B. Principles of Continuous Sourdough Fermentation......Page 786
C. Batch-Type Production of ‘‘No-Time’’ Rye Sourdoughs......Page 790
D. Modern Small-Scale Wheat Sourdough Production......Page 794
E. Outlook for Modern Large-Scale Wheat Sourdough Production......Page 796
REFERENCES......Page 797
II. SPOILAGE OF BAKERY PRODUCTS......Page 800
B. Fungal Spoilage......Page 801
III. QUALITY CONTROL AND SANITATION OF BAKERY PRODUCTS......Page 802
B. Sourdough......Page 803
C. Natural Preservatives......Page 804
A. Modified Atmosphere Packaging......Page 806
1. Oxygen Absorbers......Page 808
VI. OTHER METHODS TO EXTEND SHELF LIFE......Page 809
REFERENCES......Page 810
II. COMMERCIAL PRODUCERS AND SOCIOECONOMIC IMPORTANCE......Page 816
A. Cleaning......Page 817
C. Milling and Doughing......Page 818
D. Fermentation......Page 819
E. Aflata Preparation and Mixing......Page 820
V. MICROBIOLOGY OF FERMENTATION......Page 821
VI. ANTIMICROBIAL INTERACTIONS AND FOOD SAFETY ASPECTS......Page 823
VII. BIOCHEMICAL AND NUTRITIONAL CHANGES DURING FERMENTATION......Page 824
VIII. UPGRADING OF TRADITIONAL TECHNOLOGY AND USE OF STARTER CULTURES......Page 825
A. Plant Layout......Page 827
E. Production of Kenkey and Fermented Maize Meal Flour......Page 828
F. Hazard Analysis Critical Control Point (HACCP) System for Kenkey Production......Page 829
REFERENCES......Page 831
II. ACIDOPHILUS MILK......Page 834
A. Manufacture of Kefir with Grains......Page 837
C. Kefir Grains......Page 838
D. Application of New Technologies......Page 840
IV. KOUMISS (KUMYS)......Page 841
1. Mare’s Milk......Page 842
B. Starters......Page 843
V. THERAPEUTIC PROPERTIES OF LIQUID FERMENTED MILK PRODUCTS......Page 844
REFERENCES......Page 845
I. INTRODUCTION......Page 850
II. CLASSIFICATION OF TEA......Page 851
III. MANUFACTURE OF PARTIALLY FERMENTED TEA......Page 852
2. Manufacture of Baimudan, Kungmei, and Shoumei Tea......Page 853
3. Manufacturing Method for New White Tea......Page 854
B. Manufacture of Chingcha (Oolong-type Tea)......Page 855
1. Manufacture of Wuyi Yancha......Page 856
2. Anxi Tieguanyin......Page 859
3. Manufacture of Fenghuang Shuixian Tea......Page 861
4. Manufacture of Pouchung and Dungding Oolong Tea......Page 862
5. Manufacture of Pomfeng Tea (Taiwanese Oolong Tea)......Page 865
IV. QUALITY EVALUATION AND CHARACTERISTICS OF PARTIALLY FERMENTED TEA......Page 867
1. Establishment Requirements for Tea Evaluation......Page 868
2. Procedures and Methods of Examination......Page 870
B. Quality Characteristics of Partially Fermented Tea......Page 872
1. Quality Characteristics of White Tea......Page 873
2. Quality Characteristics of Chingcha (Oolong-Type Tea)......Page 874
V. PACKAGING AND STORAGE OF PARTIALLY FERMENTED TEA (10)......Page 877
A. Factors Causing the Deterioration of Tea Quality......Page 878
3. Temperature......Page 879
1. Avoidance of Too-High Moisture in Tea Leaf......Page 880
4. Utilization of Oxygen-Free Packaging......Page 881
4. Aluminum Laminated Pouches......Page 882
VI. DIVERSIFIED UTILIZATION FOR TEA (10)......Page 883
6. Canned Tea Beverages......Page 886
11. Tea Eggs......Page 887
B. Development of Tea Culture Activities, Tourism, and the Recreational Tea Industry......Page 888
2. Caffeine......Page 889
3. Minerals......Page 890
B. Health Benefits of Tea Leaf......Page 891
5. Bactericidal and Antiviral E.ects......Page 892
REFERENCES......Page 893
II. MALTING AND KILNING (MALT WHISKY)......Page 896
IV. GRAIN WHISKEY......Page 898
V. FERMENTATION......Page 899
A. Malt Whisky......Page 900
B. Grain Whiskey......Page 901
VII. MATURATION (17)......Page 903
IX. WHISKEY FLAVOR COMPONENTS......Page 905
ACKNOWLEDGMENTS......Page 906
REFERENCES......Page 907