"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.
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â¢ Journal of Food Processing & Technology- Open Access
â¢ Journal of Microbial & Biochemical Technology- Open Access
â¢ 3rd International Conference on Clinical Microbiology & Microbial Genomics- 2014
â¢ 3rd International Conference and Exhibition on Food Processing & Technology- 2014"
Last date updated on September, 2020