TY - BOOK AU - Bamforth, Charles W. AU - AU - Cook, David J. TI - Food, Fermentation, And Micro-Organisms, 2Nd Edition U1 - 664.024.BAMF.01 CY - ESTADOS UNIDOS KW - INGENIERIA ALIMENTARIA KW - MICRORGANISMOS KW - FERMENTACION N1 - 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 ER -