Fermented Milk

Fermented milk, entire or skim milk soured to drink or custard like consistency by lactic-corrosive preparing microorganisms. Numerous types of matured milk were utilized by promptly itinerant herders, particularly in Asia and S and E Europe, Scandinavia, Africa, and South America. Such drains are accepted to have medicinal esteem in the control of intestinal aging by helping microscopic organisms that support in processing. OMICS Group through its Open Access Initiative is committed to make genuine and reliable contributions to the scientific community. It follows an Open Access publication model that enables the dissemination of research articles to the global community free of cost. It has more than 700+ peer-reviewed journals and organizes more than 3000+ International Scientific Conferences. We have more than 50,000+ editorial board members and more than 15 million readers. Advances in Dairy Research is the journal which publishes the Articles of open access related to Fermented milk. Advances in Dairy Research providing a forum for Scientists from all over the world to exchange ideas, to propagate the advancement of science.

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Last date updated on February, 2025