Fundamental Food Microbiology, Third Edition - Fuad Fathir

183
CHAPTER 14
Microbiology of Fermented Food Production
CONTENTS
I. Introduction ..............................................................................................185
II. General Method of Production .................................................................185
A. Raw (or Starting) Materials .............................................................186
B. Microorganisms Used ......................................................................186
C. Fermentation Process .......................................................................187
1. Natural Fermentation .................................................................187
2. Back Slopping ............................................................................187
3. Controlled Fermentation ............................................................187
III. Fermented Dairy Products ........................................................................188
A. Milk Composition and Quality ........................................................188
B. Fermented Milk Products ................................................................189
C. Microbiology of Cultured Buttermilk Fermentation .......................189
1. Product Characteristics ..............................................................189
2. Processing ...................................................................................190
3. Starter (Controlled Fermentation) ..............................................190
4. Growth ........................................................................................190
5. Biochemistry ..............................................................................190
6. Genetics ......................................................................................191
7. Microbial Problems ....................................................................191
D. Microbiology of Yogurt Fermentation .............................................191
1. Characteristics ............................................................................191
2. Processing................................................................................... 191
3. Starters (Controlled Fermentation) ............................................192
4. Growth ........................................................................................192
5. Biochemistry ..............................................................................193
6. Genetics ...................................................................................... 194
7. Microbial Problems.....................................................................195
E. Cheeses .............................................................................................195