The Essential Book of Fermentation (52 page)

Caccese, R., 111–12

Callahan, Cindy, 118–19, 123–28

Callahan, Liam, 119–28

Calvel, Raymond, 90

Campbell-McBride, Dr. Natasha, 55–56, 57

cancer

ethyl carbamate in wine and, 148–49

Helicobacter pylori
and, 42

imbalance of intestinal flora and, 35

link to milk from cows treated with growth hormone, 109

protective effect of
Bacillus subtilis,
251

protective effect of lactobacilli, 18

carbon-manager microbes, 16–19

Carbonneau, Dolores, 79

Cardinale Winery, 140

Carmen Winery, 141

Carrot Kraut, MamaKai’s Butternut Squash and, 211–12

Carrots, Gingered, 214–15

Cation Exchange Capacity of soil, 19–20

CCC (Cheese of Choice Coalition), 114

Chadwick, Alan, 144

Chaitow, Leon, 1

Cheddar Polenta with Maple Poached Apples, Savory, 191–92

cheese and cheesemaking.
See also specific cheesemakers; specific dairies

artisanal process, 119–28

coagulant, 124–25, 181

cultures, 118, 124

farmstead and peasant cheeses, 105–8

flavor components, 105–6, 115–18, 123, 125, 129

genetic engineering for, 109–10, 116–17

HACCP (Hazard Analysis and Critical Control Points) system, 115

homogenized milk, 111–12

industrial and globalized cheesemaking, 106–8, 117

local characteristics influencing flavor, 105–6

milk for, 109–15, 119–22, 179–80, 183

raw versus pasteurized milk, 112–15, 183

rBGH (bovine growth hormone) treatment of dairy cows, 109–10

ricotta, 125, 184–85

wine pairings, 129–31

Cheese of Choice Coalition (CCC), 114

cheeses, homemade

Fromage Blanc, 185–86

kefir cheese, 168–69

non-dairy substitute, Kishk el Khameer, 238–39

process, 179–84

Quark, 186–87

ricotta, 184–85

cheeses, recipes using

Argentiera-Style Ragusano, 187–88

blintzes, 185

Blue Cheese Meatballs, 188–89

Cheesecake Using Fromage Blanc, 189–90

Goat Cheese and Green Onion Galette, 195–96

John Ash’s Green Chile and Cheese Rice, 193–94

Kentucky Spoon Bread with Goat Cheese and Country Ham, 190–91

Savory Cheddar Polenta with Maple Poached Apples, 191–92

Yankee Doodle Macaroni and Cheese, 192–93

Chefs Collaborative, 93

Cheshire cheese, 105

children.
See
babies and children Chile and Cheese Rice, John Ash’s Green, 193–94

Chopin, alveographe de,
93

Chowchow, 209–10

chowchow types, 205–6

chronic inflammatory disease.
See
inflammation and inflammatory disease climax ecosystems, 4, 12, 198

Coconut Milk Kefir, 170–71

coconut water kefir variation, 256

colon.
See
intestinal flora colon cleanses, 30

Conley, Sue, 97

Consorzio Ricerca Filiera Lattiero Casearia, 187

Continuum wine producer, 140

Cook Natural Products, 74–77

Cordain, Dr. Loren, 30

Coulee Region Organic Produce Pool (CROPP), 110

Cowgirl Creamery, 97, 110–11

cream for buttermaking, 171–72

Crème Fraîche, 173–74

CROPP (Coulee Region Organic Produce Pool), 110

Cultured Butter, 171–73

Cultured Pickle Shop, 65–67, 213

Curtido, 213–14

Cutter, Andy, 133

Daikon with Turmeric, Fenugreek, and Cardamom, 213

dairy farming

agribusiness, 107

breeds of cows and butterfat content of milk, 171–72

forage, flavor of milk and, 105

homogenization of milk, 111–12

pasteurization of milk, 112–15

rBGH (bovine growth hormone) treatment of cows, 109–10

sheep milking, 119–21

dairy ferments.
See also
cheese and cheesemaking; cheeses, recipes using cheesemaking process, 179–84

Coconut Milk Kefir, 170–71

Crème Fraîche, 173–74

Cultured Butter, 171–73

Fromage Blanc, 185–86

Greek Yogurt, 177–78

kefir cheese, 168–69

Mayonnaise Made with Whey, 178–79

milk kefir, 23, 165–67

Quark, 186–87

ricotta, 184–85

Yogurt, 174–77

David, Elizabeth, 90

decomposition of organic matter carbon managers, 16–20

in healthy ecosystem, 4

microbes in fermentation process, xii–xiv, 1, 2–3, 4, 10

nitrogen recyclers, 15–16

phosphorus scavengers, 16

recycling of nutrients, xiii–xiv, 4, 9, 14

Della Fattoria Bakery, 99–103

Dempsey’s Restaurant and Brewery, 259–60

deodorants and antiperspirants, 50

digestive system.
See
intestinal flora Dill Pickles, Garlic, 207–9

disease.
See also
antibiotics antipathogenic effect of intestinal flora, 24–25, 27, 28–29, 31, 55

autism, 55–57

autoimmune diseases, xvi, 29, 55–57

benefits of kefiran, 164

cancer, 18, 35, 42, 109, 148–49, 251

cardiovascular disease, 29, 112

from changes in human microbiome, 41–42, 46

of children born by C-section, 45–46

efforts of genetic engineers, 33–34, 36–37

efforts of Human Microbiome Project, 36–37

Gut and Psychology Syndrome, 56

homogenization of milk and, 111–12

human virome, 52

inflammatory bowel disease, 41

leaky gut syndrome, 29–30

psychiatric disorders, 54, 55, 60

raw milk and, 112–15

resistance through exposure to diverse microbes, xvi, 56–57, 112, 114

susceptibility due to weak immune system, 46

third world pathogenic diseases, 31

diversity

in diet, xv–xvi

disease resistance and, xvi, 56–58, 112, 114, 144–45

in healthy ecosystem, xii–xiv, 2, 4, 12, 32, 145

in intestinal flora, x, 2

of microbes, food flavors and, 97, 106–7, 117, 147

of microbes in fermentation process, xiii–xiv, 2–3, 4

as principle of organic culture, 2, 140, 142–43, 145

DNA

in human gut microbes, x, 11, 37, 58

sequencing of human microbes, 44–45

viral, 52

vitamin B
₁₂
and, 251

Dominguez-Bello, Dr. Maria, 45

drinks.
See
beverages dry farming, 144–45

Duffy, Ian, 74–77

Dunaway, Suzanne, 93–94

Durant, Austin, 199

Earthbound Farm, 139

Easy Homemade Bread, 232–33

ecosystems.
See also
human microbiome balance and stability, xiv, 43

climax state, 4, 12, 198

coevolution of organisms within, 4

diversity, xii–xiv, 2, 4, 12, 145

first recolonizers after sterilization, 26, 43–44, 50, 57–58, 198

interconnected web of life, xii, 2–3, 12

microbial ecosystems, 39–40

nutrient recycling, xiii–xiv, 4

visible, in nature, 48

English Bread and Yeast Cookery
(David), 90

enterotypes, 49–50

enzymes

as coagulants in cheesemaking, 124–25

digestive enzymes of various enterotypes, 49

in fermentation process and fermented foods, 10, 13, 20–21, 27

as flavor and aroma component of wine, 151

as flavor component of cheese, 115, 116–17, 123

in flour, 75, 76, 93

in milk fat, 111–12

production by intestinal microbes, 35–36, 47, 49

Escabeche, 218–19

esters, 116, 135, 151

ethyl carbamate, 148–49

Extension Goat Handbook,
111–12

Fadiman, Clifton, 129

Falkowski, Paul, 11

fermentation

definition and process, 1

diversity of microbes in, xiii–xiv, 2–3, 4

growth in awareness and appreciation of, 5–6, 61, 94–96

in healthy web of life, 3–4

improvement of flavor and nutritional qualities of foods, 2, 9, 21

in municipal waste management scheme, 12–14

predigestion of food, 10, 27, 32

preservation of food, 2, 65

resources, 277–81