Food, Fermentation, and Micro-Organisms

ISBN-13: 9781405198721 / Angielski / Twarda / 2019 / 259 str.

Charles W. Bamforth

Spis treści

Preface xiiiIntroduction 1Bibliography 31 The Science Underpinning Food Fermentations 51.1 Micro-Organisms 61.2 Microbial Metabolism 81.2.1 Nutritional Needs 91.2.2 Environmental Impacts 111.2.2.1 Temperature 111.2.2.2 pH 141.2.2.3 Water Activity 141.2.2.4 Oxygen 171.2.2.5 Radiation 191.2.2.6 Hydrostatic Pressure 191.2.3 Controlling or Inhibiting Growth of Micro-organisms 191.2.3.1 Heating 191.2.3.2 Cooling 201.2.3.3 Drying 201.2.3.4 Irradiation 201.2.3.5 Filtration 201.2.3.6 Chemical Agents 211.2.4 Metabolic Events 221.2.4.1 Catabolism 221.2.4.2 Anabolism 251.3 The Origins of the Organisms Employed in Food Fermentations 281.4 Some of the Major Micro-Organisms in This Book 301.4.1 Yeast 321.4.2 Lactic Acid Bacteria 351.4.2.1 Lactococcus 361.4.2.2 Leuconostoc 361.4.2.3 Streptococcus 361.4.2.4 Lactobacillus 361.4.2.5 Pediococci 361.4.2.6 Enterococcus 361.5 Providing the Growth Medium for the Organisms 371.6 Fermenters 371.7 Downstream Processing 371.8 Some General Issues for a Number of Foodstuffs 381.8.1 Non-enzymatic Browning 381.8.2 Enzymatic Browning 401.8.3 Caramelisation of Sugars 411.8.4 Antioxidants 41Bibliography 422 Beer 432.1 Overview of Malting and Brewing 432.2 Barley and Malt Production 462.3 Mashing: The Production of Sweet Wort 532.3.1 Milling 532.3.2 Mashing 552.3.3 Adjuncts 592.3.4 Wort Separation 602.3.4.1 Lauter Tun 602.3.4.2 Mash Filters 612.4 Water 612.5 Hops 642.6 Wort Boiling and Clarification 662.7 Wort Cooling 662.8 Yeast 672.9 Brewery Fermentations 732.10 Filtration 762.11 The Stabilisation of Beer 772.12 Gas Control 772.13 Packaging 782.13.1 Filling Bottles and Cans 792.13.2 Filling Kegs 792.14 The Quality of Beer 802.14.1 Flavour 802.14.2 Foam 882.14.3 Gushing 882.15 Spoilage of Beer 882.16 Beer Styles 90Bibliography 903 Wine 933.1 Grapes 933.2 Grape Processing 973.2.1 Stemming and Crushing 983.2.2 Drainers and Presses 993.3 Fermentation 1013.3.1 Juice 1013.3.2 Yeast 1023.4 Clarification 1033.5 Filtration 1043.6 Stabilisation 1043.7 The Use of Other Micro-Organisms in Wine Production 1043.8 Champagne/Sparkling Wine 1053.9 Ageing 1063.10 Packaging 1083.11 Taints and Gushing 1083.12 The Composition of Wine 1083.13 Classifications of Wine 1083.14 Wine Evaluation 109Bibliography 1104 Fortified Wines 1114.1 Sherry 1124.2 Port 1134.3 Madeira 114Bibliography 1155 Cider 1175.1 Apples 1185.2 Milling and Pressing 1215.3 Fermentation 1225.4 Cider Colour and Flavour 1255.5 Post- Fermentation Processes 1265.6 Problems With Cider 1265.7 Perry 129Bibliography 1306 Distilled Alcoholic Beverages 1316.1 Whisk(e)y 1316.1.1 Distillation 1336.1.2 Whiskey Variants 1376.2 Cognac 1386.3 Armagnac and Wine Spirits 1386.4 Rum 140Bibliography 1417 Vodka, Flavoured Spirits and Liqueurs 1437.1 Vodka 1437.2 Gin 1447.3 Liqueurs 145Bibliography 1538 Sake 1558.1 Sake Brewing 1598.1.1 Polishing, Steeping and Steaming 1608.1.2 Making Koji 1608.1.3 Making Moto 1608.1.4 Moromi 1618.1.5 Modern Sake Making 1628.2 The Flavour of Sake 1638.3 Types of Sake 1638.4 Serving Temperature 164Bibliography 1649 Vinegar 1659.1 Vinegar-Making Processes 1669.2 Malt Vinegar 1689.3 Wine Vinegar 1689.4 Balsamic Vinegar 1689.5 Other Vinegars 1699.6 Chemical Synthesis of Vinegar 169Bibliography 17110 Cheese 17310.1 Milk 17510.2 The Culturing of Milk with Lactic Acid Bacteria 17710.3 Milk Clotting 17810.4 Whey Expulsion 17810.5 Curd Handling 17910.6 The Production of Processed Cheese 17910.7 The Maturation of Cheese 179Bibliography 18211 Yoghurt and Other Fermented Milk Products 183Bibliography 18612 Bread 18712.1 Flour 18812.2 Water 18812.3 Salt 18812.4 Fat 18812.5 Sugar 18912.6 Leavening 18912.7 Additives 18912.8 Fermentation 19112.9 Dough Acidification 19112.10 Formation of Dough 19112.11 Leavening of Doughs 19212.12 Processing of Fermented Doughs 19312.13 Baking 19312.14 Bread Flavour 19412.15 Staling of Bread 19512.16 Bread Composition 195Bibliography 19513 Meat 19713.1 Fermented Sausage 19713.1.1 The Role of Components of the Curing Mixture 19713.1.2 Meat Fermentation 19813.2 Raw Hams 199Bibliography 20014 Indigenous Fermented Foods 20114.1 Soy Sauce 20114.1.1 Mash (Moromi) Stage 20414.2 Miso 20514.3 Natto 208Bibliography 20815 Vegetable Fermentations 21115.1 Factors Impacting Vegetable Fermentations 21115.2 Cucumbers 21115.3 Cabbage 21315.4 Olives 21415.4.1 Untreated Naturally Ripe Black Olives in Brine 21415.4.2 Lye-Treated Green Olives in Brine 215Bibliography 21516 Cocoa 21716.1 Roasting 22016.2 Production of Cocoa Mass or Chocolate Liquor 22016.3 Cocoa Butter 22116.4 Production of Chocolate 221Bibliography 22217 Microbial Biomass Protein 22317.1 Production and Properties of Quorn 223Bibliography 22418 Miscellaneous Fermentation Products 225Bibliography 234Index 235

O autorze

Professor Charles W. Bamforth, Head of Malting and Brewing Science, Department of Food Science and Technology, University of California, Davis, USA.Professor David J. Cook, AB InBev Chair in Brewing Science, School of Biosciences, University of Nottingham, Loughborough, UK.