Viability and quality of fermented milk made using local and commercial starters during fermentation and cold storage

• Main Authors: Pato, Usman, Johan, Vonnie Setiaries, Raidinawan, Aulia Reza, Ginting, Yogie Rinaldi, Jaswir, Irwandi
• Format: Article
• Language: English; English; English
• Published: https://jast.modares.ac.ir/article-23-35672-en.pdf 2020
• Subjects: TP Chemical technology; TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/88066/1/88066_Viability%20and%20Quality%20of%20Fermented.pdf; http://irep.iium.edu.my/88066/2/88066_Viability%20and%20Quality%20of%20Fermented_SCOPUS.pdf; http://irep.iium.edu.my/88066/3/88066_Viability%20and%20Quality%20of%20Fermented_WOS.pdf; http://irep.iium.edu.my/88066/; https://jast.modares.ac.ir/article-23-35672-en.pdf

Recent trends in food consumption and lifestyle show an increased demand for foods that are not only tasty and nutritious, but also provide additional benefits related to health, i.e. functional foods. One example of functional food is probiotic fermented milk produced with lactic acid bacteria. Thi...