chapter 1 Origin and History of Food Fermentations / chapter 2 Microorganisms / chapter 3 Starter Cultures and Fermented Products / chapter 4 Manufacture of Fermented Products / chapter 5 Quality and Flavor of Fermented Products / chapter 6 Semisolid Cultured Dairy Products: Principles and Applications / chapter 7 Yogurt / chapter 8 Sour Cream and Cr�me Fra�che / chapter 9 Yogurt and Sour Cream: Operational Procedures and Processing Equipment -- chapter 10 Fromage Frais / chapter 11 Semisolid Cultured Dairy Products: Packaging, Quality Assurance, and Sanitation -- chapter 12 Principles of Cheese Production / chapter 13 Traditional Greek Feta -- chapter 14 Cheddar Cheese / chapter 15 Semihard Scandinavian Cheeses Made with Mesophilic DL-Starter / chapter 16 Cheeses Made with Thermophilic Lactic Starters / chapter 17 Manufacture of Cheese: Operational Procedures and Processing Equipment -- chapter 18 Packaging of Cheeses / chapter 19 Cheese Production: Quality Control and Sanitation / chapter 20 Meat Fermentation: Principles and Applications / chapter 21 Dry-Cured Ham / chapter 22 Semidry Fermented Sausages / chapter 23 Dry Fermented Sausages -- chapter 24 Mold-Ripened Sausages / chapter 25 Meat Products Processing: Operational Procedures and Equipment -- chapter 26 Fermented and Dry-Cured Meat: Packaging and Quality Control / chapter 27 Meat Processing Plant Sanitation / chapter 28 Fermented Soy Foods: An Overview / chapter 29 Soy Sauce: Manufacturing and Biochemical Changes / chapter 30 Fermented Whole Soybeans and Soybean Paste / chapter 31 Fermented Tofu: Sufu and Stinky Tofu / chapter 32 Tempeh: The Other White Beancake / chapter 33 Fermentation: Principles and Microorganisms / chapter 34 Chinese Pickles: Leaf Mustard and Derived Products / chapter 35 Kimchi / chapter 36 Jalape�o Pepper Preservation by Fermentation or Pickling / chapter 37 Sauerkraut / chapter 38 Pickle Manufacturing in the United States: Quality Assurance and Establishment Inspection -- chapter 39 Baker's Yeast / chapter 40 Fermented Cereal-Based Functional Foods / chapter 41 Sourdough Bread -- chapter 42 Fermented Doughs in Bread Production / chapter 43 Packaging, Quality Control, and Sanitation of Bakery Products / chapter 44 Kenkey: An African Fermented Maize Product / chapter 45 Fermented Liquid Milk Products / chapter 46 Partially Fermented Tea / chapter 47 Whiskey Michael Henderson.