IntroductionFermented Animal Products and Their Manufacture; Y. H. HuiDairy Starter Cultures; A. Rodríguez, B. Martínez, and J. E. SuárezMicroorganisms and Food Fermentation; G. Giraffa and D. CarminatiAnimal-Based Fermented Foods of Asia; J. P. TamangLeuconostoc and Its Use in Dairy Technology; D. HemmeFood Fermentation and Production of Biopreservatives; M. PapagianniExopolysaccharides from Lactic Acid Bacteria and Bifidobacteria; P. Ruas-Madiedo, B. Sánchez, C. Hidalgo-Cantabrana, A. Margolles, and A. LawsFermentation Ecosystems; R. ScottFermented Milk and Semisolid CheesesFermentation and Koumiss; W. Zhang and H. ZhangTraditional Finnish Fermented Milk "Viili"; M. Kahala and V. JoutsjokiProduction of Laban; C. Béal and G. ChammasYogurt; Ramesh C. Chandan and K. R. NauthSour Cream and Crème Fraîche; L. Meunier-GoddikFresh Cheese; L. Meunier-GoddikCottage Cheese: Fundamentals and Technology; E. A. Araújo, A. C. dos Santos Pires, M. S. Pinto, and A. F. de CarvalhoTeleme Cheese; E. C. Pappa and G. K. ZerfiridisGoat Milk Cheeses; E. Litopoulou-TzanetakiAcidified Milk, Sour Cream, and Cream Cheese: Standards, Grades, and Specifications; Y. H. HuiCottage Cheese and Yogurt: Standards, Grades, and Specifications; Y. H. HuiSolid CheesesCheddar and Related Hard Cheeses; S. Clark and S. AgarwalTraditional Greek Feta; A. Polychroniadou-AlichanidouReggianito Cheese: Hard Cheese Produced in Argentina; G. A. Sihufe, A. C. Rubiolo, and S. E. ZorrillaFiore Sardo Cheese; P. Deiana and N. Pasqualina MangiaZamorano Cheese; D. Fernández, R. Arenas, R. E. Ferrazza, M. E. Tornadijo, and J. M. Fresno BaroHispánico Cheese; S. Garde, M. Ávila, A. Picon, and M. NuñezAsiago and Other Cheeses: Standards, Grades, and Specifications; Y. H. HuiGouda and Other Cheeses: Standards, Grades, and Specifications; Y. H. HuiMuenster and Other Cheeses: Standards, Grades, and Specifications; Y. H. HuiSemi-Soft Pasteurized and Other Cheeses: Standards, Grades, and Specifications; Y. H. HuiU.S. Dairy Processing Plants: Safety and Inspection; Y. H. HuiMeat and Fish ProductsMeat Fermentation; L. Cocolin and K. RantsiouDry-Cured Ham; F. ToldráItalian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits; L. Aquilanti, C. Garofalo, A. Osimani, and F. ClementiMold-Ripened Sausages; K. InczeEcosystem of Greek Spontaneously Fermented Sausages; G.-J. E. Nychas, E. H. Drosinos, and S. ParamithiotisFormulations for Fermented Sausages with Health Attributes; D. Ansorena and I. AstiasaránTurkish Pastirma: A Dry-Cured Beef Product; E. Obuz, L. Akkaya, and V. GökChinese Fermented Meat Products; M.-J. Chen, R.-J. Tu, H.-Y. Wu, and C.-M. TienSucuk: Turkish Dry-Fermented Sausage; H. Bozkurt and K. B. BelibagliSafe Practices for Sausage Production in the United States; Y. H. HuiMalaysian Fermented Fish Products; N. HudaIndonesian Fermented Fish Products; N. HudaProbiotics and Fermented ProductsProbiotics: An Overview; Y. H. HuiCheese as Probiotic Carrier: Technological Aspects and Benefits; F. C. A. Buriti, C. Hoch Batista de Souza, and S. M. Isay SaadIndex