Handbook of Animal-Based Fermented Food and Beverage Technology - Bog - Hardback
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,..