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Preface ix Acknowledgments xi 1 Introduction 3 2 Microorganisms and Metabolism 15 3 Starter Cultures 67 4 Cultured Dairy Products 107 5 Cheese 145 6 Meat Fermentation 207 7 Fermented Vegetables 233 8 Bread Fermentation 261 9 Beer Fermentation 301 10 Wine Fermentation 349 11 Vinegar Fermentation 397 12 Fermentation of Foods in the Orient 419 Index 457
Robert W. Hutkins, Ph.D., is the Khem Shahani Professor of Food Science in the Department of Food Science and Technology at the University of Nebraska-Lincoln. He has taught and conducted research on the microorganisms important in fermented foods for more than twenty years and has received multiple awards for excellence in teaching and research. Dr. Hutkins is an Associate Editor of Microbiology and has served on the editorial boards of several other microbiology journals.