Handbook of Fermented Food and Beverage Technology, Second Edition: Handbook of Animal-Based Fermented Food and Beverage Technology

800 Pages·2012·36.47 MB·English

by  Y. H. Hui

Second Edition
Handbook of
Animal-Based
Fermented Food and
Beverage Technology

Second Edition
Handbook of
Animal-Based
Fermented Food and
Beverage Technology
Edited by Y. H. Hui
Administrative Associate Editor
E. Özgül Evranuz
Associate Editors
Ramesh C. Chandan
Luca Cocolin
Eleftherios H. Drosinos
Lisbeth Goddik
Ana Rodríguez
Fidel Toldrá
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
Previous edition was published with a different title: Handbook of Food and Beverage Fermentation Technology (ISBN
9780824747800).
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Contents
Preface.......................................................................................................................................................ix
Editors........................................................................................................................................................xi
Contributors.............................................................................................................................................xiii
Part I Introduction
1. Fermented Animal Products and Their Manufacture..................................................................3
Y. H. Hui
2. Dairy Starter Cultures....................................................................................................................31
Ana Rodríguez, Beatriz Martínez, and Juan E. Suárez
3. Microorganisms and Food Fermentation.....................................................................................49
Giorgio Giraffa and Domenico Carminati
4. Animal-Based Fermented Foods of Asia........................................................................................61
Jyoti Prakash Tamang
5. Leuconostoc and Its Use in Dairy Technology.............................................................................73
Denis Hemme
6. Food Fermentation and Production of Biopreservatives...........................................................109
Maria Papagianni
7. Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria.........................................125
Patricia Ruas-Madiedo, Borja Sánchez, Claudio Hidalgo- Cantabrana,
Abelardo Margolles, and Andrew Laws
8. Fermentation Ecosystems..............................................................................................................153
Robert Scott
Part II Fermented Milk and Semisolid Cheeses
9. Fermentation and Koumiss...........................................................................................................165
Wenyi Zhang and Heping Zhang
10. Traditional Finnish Fermented Milk “Viili”..............................................................................173
Minna Kahala and Vesa Joutsjoki
11. Production of Laban......................................................................................................................181
Catherine Béal and Gisèle Chammas
12. Yogurt..............................................................................................................................................213
Ramesh C. Chandan and K. R. Nauth
v
vi Contents
13. Sour Cream and Crème Fraîche.................................................................................................235
Lisbeth Goddik
14. Fresh Cheese..................................................................................................................................247
Lisbeth Goddik
15. Cottage Cheese: Fundamentals and Technology.......................................................................257
Emiliane Andrade Araújo, Ana Clarissa dos Santos Pires, Maximiliano Soares Pinto, and
Antônio Fernandes de Carvalho
16. Teleme Cheese................................................................................................................................269
E. C. Pappa and G. K. Zerfiridis
17. Goat Milk Cheeses........................................................................................................................285
Evanthia Litopoulou-Tzanetaki
18. Acidified Milk, Sour Cream, and Cream Cheese: Standards, Grades, and Specifications......309
Y. H. Hui
19. Cottage Cheese and Yogurt: Standards, Grades, and Specifications.......................................319
Y. H. Hui
Part III Solid Cheeses
20. Cheddar and Related Hard Cheeses............................................................................................335
Stephanie Clark and Shantanu Agarwal
21. Traditional Greek Feta.................................................................................................................363
Anna Polychroniadou-Alichanidou
22. Reggianito Cheese: Hard Cheese Produced in Argentina........................................................377
Guillermo A. Sihufe, Amelia C. Rubiolo, and Susana E. Zorrilla
23. Fiore Sardo Cheese.......................................................................................................................387
Pietrino Deiana and Nicoletta Pasqualina Mangia
24. Zamorano Cheese..........................................................................................................................397
D. Fernández, R. Arenas, R. E. Ferrazza, M. E. Tornadijo, and Jose Maria Fresno Baro
25. Hispánico Cheese...........................................................................................................................417
Sonia Garde, Marta Ávila, Antonia Picon, and Manuel Nuñez
26. Asiago and Other Cheeses: Standards, Grades, and Specifications.........................................431
Y. H. Hui
27. Gouda and Other Cheeses: Standards, Grades, and Specifications.........................................451
Y. H. Hui
28. Muenster and Other Cheeses: Standards, Grades, and Specifications...................................473
Y. H. Hui
Contents vii
29. Semi-Soft Pasteurized and Other Cheeses: Standards, Grades, and Specifications..............491
Y. H. Hui
30. U.S. Dairy Processing Plants: Safety and Inspection................................................................507
Y. H. Hui
Part IV Meat and Fish Products
31. Meat Fermentation.........................................................................................................................533
Luca Cocolin and Kalliopi Rantsiou
32. Dry-Cured Ham............................................................................................................................549
Fidel Toldrá
33. Italian Salami: Survey of Traditional Italian Salami, Their Manufacturing
Techniques, and Main Chemical and Microbiological Traits..................................................565
Lucia Aquilanti, Cristiana Garofalo, Andrea Osimani, and Francesca Clementi
34. Mold-Ripened Sausages................................................................................................................593
Kálmán Incze
35. Ecosystem of Greek Spontaneously Fermented Sausages.........................................................609
G.-J. E. Nychas, E. H. Drosinos, and S. Paramithiotis
36. Formulations for Fermented Sausages with Health Attributes................................................623
Diana Ansorena and Iciar Astiasarán
37. Turkish Pastirma: A Dry-Cured Beef Product..........................................................................637
Ersel Obuz, Levent Akkaya, and Veli Gök
38. Chinese Fermented Meat Products.............................................................................................647
Ming-Ju Chen, Rung-Jen Tu, Hsiang-Yun Wu, and Chung-Miao Tien
39. Sucuk: Turkish Dry-Fermented Sausage....................................................................................663
Hüseyin Bozkurt and K. Bülent Belibağlı
40. Safe Practices for Sausage Production in the United States.....................................................685
Y. H. Hui
41. Malaysian Fermented Fish Products..........................................................................................709
Nurul Huda
42. Indonesian Fermented Fish Products..........................................................................................717
Nurul Huda
Part V Probiotics and Fermented Products
43. Probiotics: An Overview................................................................................................................741
Y. H. Hui
44. Cheese as Probiotic Carrier: Technological Aspects and Benefits...........................................749
Flávia Carolina Alonso Buriti, Cínthia Hoch Batista de Souza, and Susana Marta Isay Saad

Preface
Fermented.food.is.a.very.interesting.category.of.food.products..Not.only.can.it.be.produced.with.inex-
pensive.ingredients.and.simple.techniques,.it.also.makes.a.significant.contribution.to.human.diet,.espe-
cially.in.rural.households.and.village.communities.in.many.areas.of.the.world..In.every.ethnic.group.in.
the.world.there.are.fermented.foods.produced.from.recipes.handed.down.from.generation.to.generation..
Such.food.products.play.an.important.role.in.cultural.identity,.local.economy,.and.gastronomical.delight..
With.progresses.in.the.biological.and.microbiological.sciences,.the.manufacture.of.some.of.the.more.
popular.fermented.food.products.has.been.commercialized.while.others.are.still.produced.at.home.or.in.
small-scale.industries.using.traditional.methods.
Fermentation.changes.the.initial.characteristics.of.a.food.into.a.product.that.is.significantly.different.
but.highly.acceptable.to.consumers..Of.course,.consumer.preference.for.fermented.food.varies.within.
and.between.cultures..For.example,.in.the.United.States,.many.consumers.like.sour.milk,.although.some.
do.not..The.trend.in.North.America.is.toward.acceptance.and.preference.of.foreign.fermented.non-
European.food.products..You.can.find.Chinese.fermented.sausages.and.Philippine.fermented.fish.sauces.
or.pastes.in.most.Asian.markets.and.some.major.grocery.chains.in.North.America.
Although.reference.books.on.fermented.foods.have.been.in.existence.for.at.least.50.years,.those.with.
details.on.the.science,.technology,.and.engineering.of.food.fermentation.began.to.appear.after.1980..
Scientific.literature.in.the.past.decade.has.been.flooded.with.new.applications.of.genetic.engineering.in.
the.fermentation.of.food.products,.especially.in.the.dairy.field.
This.book.provides.an.up-to-date.reference.for.fermented.foods.and.beverages.derived.from.animal.
products..Almost.every.book.on.food.fermentation.has.something.not.found.in.others..The.Handbook
of Animal-Based Fermented Food and Beverage Technology.provides.a.detailed.background.of.history,.
microorganisms,.quality.assurance,.and.the.manufacture.of.general.fermented.food.products.and.dis-
cusses.the.production.of.six.categories.of.fermented.foods.and.beverages:
•. Semisolid.dairy.products,.for.example,.sour.cream
•. Solid.dairy.products,.for.example,.cheese
•. Meat.products,.for.example,.sausages
•. Marine.products,.for.example,.fish.sauce
•. Probiotics.involved.in.some.fermented.foods.and.beverages
•. Food.ingredients.from.fermentation
Traditional.fermented.products.are.discussed,.including.yogurt,.cheese,.sausage,.and.ham..We.also.
present.details.of.the.manufacture.and.quality.characteristics.of.some.fermented.foods.that.are.less.com-
mon.in.other.English-language.books.on.fermentation:.fermented.products.from.East.Asia,.for.example,.
fermented.fish,.and.fermented.meat.from.Turkey..Although.this.book.covers.a.variety.of.products,.many.
topics.are.omitted.for.different.reasons.including.space.limitation,.product.selection,.and.the.contribu-
tors’.areas.of.expertise.
This.book.is.unique.in.several.aspects:.it.is.an.updated.and.comprehensive.reference.source,.it.contains.
topics.not.covered.in.similar.books,.and.its.contributors.include.experts.from.government,.industry,.and.
academia.worldwide..The.book.has.44.chapters.and.is.divided.into.five.parts..It.is.the.cooperative.effort.
of.more.than.60.contributors.from.15.countries.(Argentina,.Brazil,.China,.Finland,.France,.Greece,.
Himalaya,.Hungary,.India,.Italy,.Malaysia,.Spain,.Taiwan,.Turkey,.and.the.United.States).with.expertise.
in.one.or.more.fermented.products,.led.by.an.editorial.team.of.eight.academicians.from.five.countries.
(Greece,.Italy,.Spain,.Turkey,.and.the.United.States)..The.associate.editors.of.this.team.are.all.experts.in.
their.areas.of.specialization.as.indicated.below:
ix
x Preface
•. Dr..Ramesh.C..Chandan.is.associated.with.Global.Technologies.of.Coon.Rapids,.Minnesota..
He.is.the.author.of.Manufacturing Yogurt and Fermented Milks,.among.other.works.
•. Dr..Luca.Cocolin.is.the.editor-in-chief.of.International Journal of Food Microbiology,.with.
expertise.in.food.fermentation..He.is.with.the.University.of.Turin,.Italy.
•. Dr..Eleftherios.H..Drosinos.is.the.Head.of.Laboratory.of.Food.Quality.Control.and.Hygiene.
and.Vice.President.of.the.Department.of.Food.Science.and.Technology,.Agricultural.University.
of.Athens,.Greece..His.expertise.in.meat.and.meat.safety.is.documented.in.numerous.profes-
sional.publications.
•. Dr..Lisbeth.Goddik.is.an.associate.professor.with.the.Department.of.Food.Science.and.
Technology.at.Oregon.State.University..She.was.one.of.the.original.associate.editors.for.the.
first.edition.of.this.book.
•. Dr..Ana.Rodríguez.is.a.staff.scientist.with.the.Department.of.Technology.and.Biotechnology.of.
Dairy.Products.(Intituto.de.Productos.Lácteos.de.Asturias,.Consejo.Superior.de.Investigaciones.
CientÍficas),.Asturias,.Spain..She.is.an.expert.in.dairy.starter.cultures,.as.documented.by.her.
numerous.professional.publications.in.books.and.journals.in.science.and.technology.
•. Dr..Fidel.Toldrá.is.a.staff.scientist.with.the.Intituto.de.Agroquimica.y.TecnologÏa.de.Alimentos,.
the.Spanish.National.Research.Council,.Valencia,.Spain..He.has.authored,.coauthored,.edited,.
and.coedited.many.books.in.meat.science.and.technology,.including.the.Handbook of Fermented
Meat and Poultry..He.was.one.of.the.original.associate.editors.for.the.first.edition.of.this.book.
In.sum,.the.approach.for.this.book.makes.it.an.essential.reference.on.animal-based.fermented.foods.
and.beverages..The.editorial.team.thanks.all.the.contributors.for.sharing.their.experience.in.their.fields.
of.expertise..They.are.the.people.who.made.this.book.possible..We.hope.you.enjoy.and.benefit.from.the.
fruits.of.their.labor.
We.know.how.hard.it.is.to.develop.the.content.of.a.book..However,.we.believe.that.the.production.of.a.
professional.book.of.this.nature.is.even.more.difficult..We.thank.the.production.team.at.CRC.Press..You.
are.the.best.judge.of.the.quality.of.this.book.
Y. H. Hui
United States
E. Özgül Evranuz
Turkey