راهنمای فناوری غذاها و نوشیدنی‌های تخمیری حیوانی ۲۰۱۶
Handbook of Animal-Based Fermented Food and Beverage Technology 2016

1. Front Cover

2. Contents

3. Preface

4. Editors

5. Contributors

6. Chapter 1 - Fermented Animal Products and Their Manufacture

7. Chapter 2 - Dairy Starter Cultures

8. Chapter 3 - Microorganisms and Food Fermentation

9. Chapter 4 - Animal-Based Fermented Foods of Asia

10. Chapter 5 - Leuconostoc and Its Use in Dairy Technology

11. Chapter 6 - Food Fermentation and Production of Biopreservatives

12. Chapter 7 - Exopolysaccharides from Lactic Acid Bacteria and Bifidobacteria

13. Chapter 8 - Fermentation Ecosystems

14. Chapter 9 - Fermentation and Koumiss

15. Chapter 10 - Traditional Finnish Fermented Milk “Viili”

16. Chapter 11 - Production of Laban

17. Chapter 12 - Yogurt

18. Chapter 13 - Sour Cream and Crème Fraîche

19. Chapter 14 - Fresh Cheese

20. Chapter 15 - Cottage Cheese: Fundamentals and Technology

21. Chapter 16 - Teleme Cheese

22. Chapter 17 - Goat Milk Cheeses

23. Chapter 18 - Acidified Milk, Sour Cream, and Cream Cheese: Standards, Grades, and Specifications

24. Chapter 19 - Cottage Cheese and Yogurt: Standards, Grades, and Specifications

25. Chapter 20 - Cheddar and Related Hard Cheeses

26. Chapter 21 - Traditional Greek Feta

27. Chapter 22 - Reggianito Cheese: Hard Cheese Produced in Argentina

28. Chapter 23 - Fiore Sardo Cheese

29. Chapter 24 - Zamorano Cheese

30. Chapter 25 - Hispánico Cheese

31. Chapter 26 - Asiago and Other Cheeses: Standards, Grades, and Specifications

32. Chapter 27 - Gouda and Other Cheeses: Standards, Grades, and Specifications

33. Chapter 28 - Muenster and Other Cheeses: Standards, Grades, and Specifications

34. Chapter 29 - Semi-Soft Pasteurized and Other Cheeses: Standards, Grades, and Specifications

35. Chapter 30 - U.S. Dairy Processing Plants: Safety and Inspection

36. Chapter 31 - Meat Fermentation

37. Chapter 32 - Dry-Cured Ham

38. Chapter 33 - Italian Salami : Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits

39. Chapter 34 - Mold-Ripened Sausages

40. Chapter 35 - Ecosystem of Greek Spontaneously Fermented Sausages

41. Chapter 36 - Formulations for Fermented Sausages with Health Attributes

42. Chapter 37 - Turkish Pastirma: A Dry-Cured Beef Product

43. Chapter 38 - Chinese Fermented Meat Products

44. Chapter 39 - Sucuk: Turkish Dry-Fermented Sausage

45. Chapter 40 - Safe Practices for Sausage Production in the United States

46. Chapter 41 - Malaysian Fermented Fish Products

47. Chapter 42 - Indonesian Fermented Fish Products

48. Chapter 43 - Probiotics: An Overview

49. Chapter 44 - Cheese as Probiotic Carrier: Technological Aspects and Benefits

50. Back Cover