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2016, Fermented foods and beverages series, ISBN 1466577975, Volume 6, xxix, 714
Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the... 
Dairy products | Microbiology | Fermented milk | Food | Nutraceuticals & Functional Foods | Dairy Science | Processing | Dairy processing
Book
2006, Society of Dairy Technology series, ISBN 0632064587, xviii, 262 p., [4] p.of colour plates
"This is a very useful member of the Society of Diary Technology Technical Series and one which will find favour with a wide range of dairy scientists and... 
Lait fermenté | Fermented milk | Technology | Food Science | Cultured milk
Book
Journal Article
Small Ruminant Research, ISSN 0921-4488, 03/2016, Volume 136, pp. 109 - 112
The present study was conducted with the objective of improving the processing properties of camel milk yoghurt by mixing with sheep milk and comparing 2... 
Camel milk | Starter culture | Composition | Yoghurt processing | Sheep milk | Sensory evaluation | AGRICULTURE, DAIRY & ANIMAL SCIENCE | FERMENTED MILK | GARISS | DROMEDARY MILK | LACTIC-ACID BACTERIA | COAGULATION | GOAT | Dairy industry
Journal Article
LWT, ISSN 0023-6438, 04/2018, Volume 90, pp. 373 - 380
Physicochemical and sensory properties of fermented dromedary milk (FDM) and cow milk (FCM) by (W1) or (W2), two potent acidifying strains isolated from... 
Enterococcus faecium | Streptococcus macedonicus | Fermented dromedary milk | Fatty acids | Aroma compounds | INFANTARIUS | FOOD SCIENCE & TECHNOLOGY | LACTIC-ACID BACTERIA | DAIRY-PRODUCTS | PROTEINS | COLOSTRUM | WHEY | Life Sciences | Biotechnology | Food and Nutrition | Food engineering
Journal Article
Nutrition Research Reviews, ISSN 0954-4224, 06/2017, Volume 30, Issue 1, pp. 82 - 96
Journal Article