It is apparent that indigenous fermentations improve the digestibility and nutritional value of various foods and contribute towards the nutritional well-being of the world population. Due to the uncontrolled increase of Indian population and rising cost of milk and other proteins of animal origin, the consumption of fermented foods is expected to increase in future in view of the protein malnutrition particularly among the people belonging to the low income group. Since fermentations also produce meat-like flavour and texture in vegetable foods, the products prepared by controlled fermentations can provide a cheaper alternative to feed the additional segments of low income group in developing countries. The contents include: • Introduction to Fermented Foods • Legume-based Fermented Foods • Starch-based Fermented Foods • Indian Fermented Mixed Preparations • Baked Foods • Fermented Meat and Fish Products • Tea Fermentation • Coffee Fermentation • Cocoa Fermentation • Introduction to Fermented Milks • Fermented Milk Products • Microbiology of Cheese • Commercial Manufacture of Cheeses • Introduction to Fermented Vegetables and Fruits • Sauerkraut • Pickles and Olives • Vinegar • Ethyl Alcohol • Fermented Alcoholic Beverages • Distilled Beverage Spirits • Microbial Surfactants in Food Applications • Ensilage This book will prove of great help to students pursuing U.G. or P.G. courses in Food Science and Technology, Dairy Science and Technology, Agriculture and Veterinary Science, Home Sciences, Food Nutrition, Home Economics as well as other basic science courses (Microbiology, Biotechnology, Biochemistry, Chemistry, Environmental Science etc.) where this subject forms a part of its applied biotechnology curricula. It will also provide first-hand information to professionals engaged in food bio-processing industries.

• Fermented Food Biotechnology 
• Food Preservation 

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• Fermented Food Biotechnology 
• Food Preservation 
• Problems of Nutrition and Child Care 
• Nutritional Disorders and Community Health 
• Environment and Nutritional Disorders