Preface
. -- Introduction
. -- Bibliography
. -- The Science Underpinning Food Fermentations
. -- 1.1 Micro-Organisms
. -- 1.2 Microbial Metabolism
. -- 1.2.1 Nutritional Needs
. -- 1.2.2 Environmental Impacts
. -- 1.2.2.1 Temperature
. -- 1.2.2.2 Ph
. -- 1.2.2.3 Water Activity
. -- 1.2.2.4 Oxygen
. -- 1.2.2.5 Radiation
. -- 1.2.2.6 Hydrostatic Pressure
. -- 1.2.3 Controlling Or Inhibiting Growth Of Micro-Organisms
. -- 1.2.3.1 Heating
. -- 1.2.3.2 Cooling
. -- 1.2.3.3 Drying
. -- 1.2.3.4 Irradiation
. -- 1.2.3.5 Filtration
. -- 1.2.3.6 Chemical Agents
. -- 1.2.4 Metabolic Events
. -- 1.2.4.1 Catabolism
. -- 1.2.4.2 Anabolism
. -- 1.3 The Origins Of The Organisms Employed In Food Fermentations
. -- 1.4 Some Of The Major Micro-Organisms In This Book
. -- 1.4.1 Yeast
. -- 1.4.2 Lactic Acid Bacteria
. -- 1.4.2.1 Lactococcus
. -- 1.4.2.2 Leuconostoc
. -- 1.4.2.3 Streptococcus
. -- 1.4.2.4 Lactobacillus
. -- 1.4.2.5 Pediococci
. -- 1.4.2.6 Enterococcus
. -- 1.5 Providing The Growth Medium For The Organisms
. -- 1.6 Fermenters
. -- 1.7 Downstream Processing
. -- 1.8 Some General Issues For a Number Of Foodstuffs
. -- 1.8.1 Non-Enzymatic Browning
. -- 1.8.2 Enzymatic Browning
. -- 1.8.3 Caramelisation Of Sugars
. -- 1.8.4 Antioxidants
. -- Bibliography
. -- 2 Beer
. -- 2.1 Overview Of Malting And Brewing
. -- 2.2 Barley And Malt Production
. -- 2.3 Mashing: The Production Of Sweet Wort
. -- 2.3.1 Milling
. -- 2.3.2 Mashing
. -- 2.3.3 Adjuncts
. -- 2.3.4 Wort Separation
. -- 2.3.4.1 Lauter Tun
. -- 2.3.4.2 Mash Filters
. -- 2.4 Water
. -- 2.5 Hops
. -- 2.6 Wort Boiling And Clarification
. -- 2.7 Wort Cooling
. -- 2.8 Yeast
. -- 2.9 Brewery Fermentations
. -- 2.10 Filtration
. -- 2.11 The Stabilisation Of Beer
. -- 2.12 Gas Control
. -- 2.13 Packaging
. -- 2.13.1 Filling Bottles And Cans
. -- 2.13.2 Filling Kegs
. -- 2.14 The Quality Of Beer
. -- 2.14.1 Flavour
. -- 2.14.2 Foam
. -- 2.14.3 Gushing
. -- 2.15 Spoilage Of Beer
. -- 2.16 Beer Styles
. -- Bibliography
. -- 3 Wine
. -- 3.1 Grapes
. -- 3.2 Grape Processing
. -- 3.2.1 Stemming And Crushing
. -- 3.2.2 Drainers And Presses
. -- 3.3 Fermentation
. -- 3.3.1 Juice
. -- 3.3.2 Yeast
. -- 3.4 Clarification
. -- 3.5 Filtration
. -- 3.6 Stabilisation
. -- 3.7 The Use Of Other Micro-Organisms In Wine Production
. -- 3.8 Champagne/Sparkling Wine
. -- 3.9 Ageing
. -- 3.10 Packaging
. -- 3.11 Taints And Gushing
. -- 3.12 The Composition Of Wine
. -- 3.13 Classifications Of Wine
. -- 3.14 Wine Evaluation
. -- Bibliography
. -- 4 Fortified Wines
. -- 4.1 Sherry
. -- 4.2 Port
. -- 4.3 Madeira
. -- Bibliography
. -- 5 Cider
. -- 5.1 Apples
. -- 5.2 Milling And Pressing
. -- 5.3 Fermentation
. -- 5.4 Cider Colour And Flavour
. -- 5.5 Post- Fermentation Processes
. -- 5.6 Problems With Cider
. -- 5.7 Perry
. -- Bibliography
. -- 6 Distilled Alcoholic Beverages
. -- 6.1 Whisk(E)Y
. -- 6.1.1 Distillation
. -- 6.1.2 Whiskey Variants
. -- 6.2 Cognac
. -- 6.3 Armagnac And Wine Spirits
. -- 6.4 Rum
. -- Bibliography
. -- 7 Vodka, Flavoured Spirits And Liqueurs
. -- 7.1 Vodka
. -- 7.2 Gin
. -- 7.3 Liqueurs
. -- Bibliography
. -- 8 Sake
. -- 8.1 Sake Brewing
. -- 8.1.1 Polishing, Steeping And Steaming
. -- 8.1.2 Making Koji
. -- 8.1.3 Making Moto
. -- 8.1.4 Moromi
. -- 8.1.5 Modern Sake Making
. -- 8.2 The Flavour Of Sake
. -- 8.3 Types Of Sake
. -- 8.4 Serving Temperature
. -- Bibliography
. -- 9 Vinegar
. -- 9.1 Vinegar-Making Processes
. -- 9.2 Malt Vinegar
. -- 9.3 Wine Vinegar
. -- 9.4 Balsamic Vinegar
. -- 9.5 Other Vinegars
. -- 9.6 Chemical Synthesis Of Vinegar
. -- Bibliography
. -- 10 Cheese
. -- 10.1 Milk
. -- 10.2 The Culturing Of Milk With Lactic Acid Bacteria
. -- 10.3 Milk Clotting
. -- 10.4 Whey Expulsion
. -- 10.5 Curd Handling
. -- 10.6 The Production Of Processed Cheese
. -- 10.7 The Maturation Of Cheese
. -- Bibliography
. -- 11 Yoghurt And Other Fermented Milk Products
. -- Bibliography
. -- 12 Bread
. -- 12.1 Flour
. -- 12.2 Water
. -- 12.3 Salt
. -- 12.4 Fat
. -- 12.5 Sugar
. -- 12.6 Leavening
. -- 12.7 Additives
. -- 12.8 Fermentation
. -- 12.9 Dough Acidification
. -- 12.10 Formation Of Dough
. -- 12.11 Leavening Of Doughs
. -- 12.12 Processing Of Fermented Doughs
. -- 12.13 Baking
. -- 12.14 Bread Flavour
. -- 12.15 Staling Of Bread
. -- 12.16 Bread Composition
. -- Bibliography
. -- 13 Meat
. -- 13.1 Fermented Sausage
. -- 13.1.1 The Role Of Components Of The Curing Mixture
. -- 13.1.2 Meat Fermentation
. -- 13.2 Raw Hams
. -- Bibliography
. -- 14 Indigenous Fermented Foods
. -- 14.1 Soy Sauce
. -- 14.1.1 Mash (Moromi) Stage
. -- 14.2 Miso
. -- 14.3 Natto
. -- Bibliography
. -- 15 Vegetable Fermentations
. -- 15.1 Factors Impacting Vegetable Fermentations
. -- 15.2 Cucumbers
. -- 15.3 Cabbage
. -- 15.4 Olives
. -- 15.4.1 Untreated Naturally Ripe Black Olives In Brine
. -- 15.4.2 Lye-Treated Green Olives In Brine
. -- Bibliography
. -- 16 Cocoa
. -- 16.1 Roasting
. -- 16.2 Production Of Cocoa Mass Or Chocolate Liquor
. -- 16.3 Cocoa Butter
. -- 16.4 Production Of Chocolate
. -- Bibliography
. -- 17 Microbial Biomass Protein
. -- 17.1 Production And Properties Of Quorn
. -- Bibliography
. -- 18 Miscellaneous Fermentation Products
. -- Bibliography
. -- Index