Fundamental Food Microbiology, Third Edition - Fuad Fathir

INDEX 573
in blue cheese, 201
in buttermilk, 189–190
in canned food, 285–286
in carbohydrate metabolism, 85–88, 143–145
in cheese, 283–284
in cottage cheese, 196–197
in dairy products, 283–284
in dough, 281
in fish, 275
in fruit juice, 280
in intestines, 212
in mayonnaise, 282
in meat, 271, 271–273
in milk, 277
from mold, 22
in packaging, 271, 291, 492–495
in pickles, 284
as preservative, 486
in protein metabolism, 89–90
in salad dressing, 282
in sauerkraut, 206
in starter cultures, 128–133
in Swiss cheese, 145, 200
in wine, 284–285
from yeast, 133
in yogurt, 192, 283
Carboxylic acids, 82, 88
Carnobacterium, 28–29, 31, 127, 270, 293
Carnobacterium piscicola, 29, 230, 235
Carotene, 245
Carrageenans, 48, 273
Carrots, 205, 505
Casein
in cheddar cheese, 198
in cheese, 195
in cottage cheese, 197
hydrolysis of, 128, 250
in milk, 188, 276, 307–309
production of, 70
protein classification, 70, 89
proteolysis of, 197, 308
transportation of, 138
in yogurt, 192
Catalase, 111–112, 117, 229, 248, 501
Cats, 40, 412
Catsup, see Ketchup
Cattle, 26
Cauliflower, 205
CDC, 547
Celery, 205
Cellulase, 248, 250, 253
Cellulose, 17, 48, 69, 84, 132
Centers for Disease Control and Prevention, 547
Centrifugation, 451–452
Cereals, see also Grain
\
amino acids in, 245
fermentation of, 129–130
microorganisms in, 48–49
proteins in, 70
water activity level, 72
Cesium, 508, 510
Challenge studies, 542, 549
Chard, 205
Cheddar cheese
characteristics of, 197, 309
flavor of
curing time impact on, 202
from peptides, 199
from protein hydrolysis, 148
from sulfur compounds, 70
mold on, 199
production of, 197–199, 202, 306
spoilage of, 284
starter cultures for, 196, 197
Cheese, see also specific types of
aroma of, 29
citric acid level in, 488
classification of, 195–196
curing of, 201–202
fermentation of, 29, 132, 195–202
flavor of
from enzyme activity, 71, 91, 249
from propionic acid, 145
from protein hydrolysis, 148
proteolysis of milk for, 164
starter culture impact, 129
from sulfur compounds, 70, 90
gas blowing in, 500
gastroenteritis from, 346
genetic studies of, 195–202
hydrogen peroxide in, 501
lactic acid in
for fermentation, 131, 195–202
as preservative, 226
types of, 141–142
listeriosis from, 369–370
milk in, 188
mold in, 21, 134
mycotoxins in, 355
natamycin on, 504
production of
genetic studies of, 164
low yield, 189, 309
proteases in, 250
propionic acid in, 227, 488
refrigerated storage of, 296
smoke curing of, 504
spoilage of, 283–284, 309
starter cultures for, 127–134, 145, 173–175
texture of, 148