Handbook of Animal-Based Fermented Food and Beverage Technology

This volume 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 explores a range of topics including dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives. It discusses exopolysaccharides and fermentation ecosystems, fermented milk, koumiss, laban, yogurt, sour cream, and meat and fish products. It also examines probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier.