Fermentation Of Dairy Products

"Fermented farm product has long been a vital part of nutritional diet. Traditionally, fermentation method concerned unpredictable and slow spoiling of milk caused by the organisms inherently gift in milk. However, trendy microbiological processes have resulted within the production of various soured milk product of upper nutritional worth below controlled conditions. These product represent a vital part of purposeful foods, and intense analysis efforts square measure below thanks to develop farm product into that probiotic organisms square measure incorporated to create them additional valuable. This text provides a summary of the various starter cultures and health advantages of soured farm product, which might be derived by the shoppers through their regular intake. OMICS Group International is one of the leading Open Access Publishers which is publishing more than 1000 articles every month with the support of 50,000+ editorial board members as editorial team and aimed to disseminate the scholarly knowledge to the scientific society. OMICS Group also organizing 3000+ International Scientific Conferences and events yearly all over the world with the support of 1000+ Scientific associations worldwide. Related Journals: • Journal of Food Processing & Technology- Open Access • Journal of Microbial & Biochemical Technology- Open Access Related Conference: • 3rd International Conference on Clinical Microbiology & Microbial Genomics- 2014 • 3rd International Conference and Exhibition on Food Processing & Technology- 2014"

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Last date updated on September, 2024