Food, Fermentation and Micro-organisms

CW Bamforth
Blackwell November 2005

Hardback 240 pages, 103 illustrations. ISBN 0632059877 £95.00

Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs.

In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development.

Internationally respected author
Coverage of all major uses of fermentation in the food industry
Practical coverage of food processing in relation to fermentation

A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.

Contents

Chapter 1 The Science Underpinning Food Fermentations
Chapter 2 Beer
Chapter 3 Wine
Chapter 4 Fortified Wines
Chapter 5 Cider
Chapter 6 Distilled Alcoholic Beverages
Chapter 7 Flavoured Spirits
Chapter 8 Sake
Chapter 9 Vinegar
Chapter 10 Cheese
Chapter 11 Yoghurt and Other Fermented Milk Products
Chapter 12 Bread
Chapter 13 Meat
Chapter 14 Indigenous Fermented Foods
Chapter 15 Vegetable Fermentations
Chapter 16 Cocoa
Chapter 17 Mycoprotein
Chapter 18 Miscellaneous Fermentation Products

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