Fermented Foods: Yogurt by Julie M. Peterson, Wendy J. Dahl

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Investigation of Effect of Labour and Road Infrastructure on Fermented Dairy Production Capacity in Upstream Fermented Dairy Supply Chain by Ceyhun Serçemeli, Ensar Balkaya, Abdullah Tüzemen

Subjects: “…fermented dairy products supply chain…”
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Research progress on flavor of fermented dairy products by Yiyang Li, Haijiao Zhang, Jia Shi, Feng Zhao, Zhonghan Li, Yang Zou

Subjects: “…fermented dairy products…”
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Fermented dairy products intake and stroke risk: analyses of NHANES 2007–2018 data by Sijia Ma, Yongyue Miao, Xian Wu

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The effect of fermented dairy intake and abdominal obesity in adults: a systematic review and dose–response meta-analysis of cohort studies by Fatemeh Sadat Hashemi Javaheri, Milad Nasiri Jounaghani, Amirhossein Sahebkar, Mostafa Norouzzadeh, Pedram Delgarm, Hossein Shahinfar, Artemiss Mirdar Harijani

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Characterization and transfer of antimicrobial resistance in lactic acid bacteria from fermented dairy products in China by Chao Yang, Tao Yu

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The Effect of Soymilk Addition on Chemical, Physical and Sensorial Properties of Cow Milk Yogurt by Nawal H. Sebo, Ashna T. Abdulqadr, Rahela S. Qader

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Microbial Dynamics and Volatile Compound Profiles in Artisanal Kefir During Storage by Jeferson Aloísio Ströher, Wemerson de Castro Oliveira, Anderson Santos de Freitas, Marcela Mendes Salazar, Simone Hickmann Flôres, Patrícia da Silva Malheiros

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Fermented Dairy Products as Precision Modulators of Gut Microbiota and Host Health: Mechanistic Insights, Clinical Evidence, and Future Directions by Yuan Gao, Yanyan Liu, Tingting Ma, Qimeng Liang, Junqi Sun, Xiaomeng Wu, Yinglong Song, Hui Nie, Jun Huang, Guangqing Mu

Subjects: “…fermented dairy products…”
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Isolation and Characterization of Lactic Acid Bacteria from an Italian Traditional Raw Milk Cheese: Probiotic Properties and Technological Performance of Selected Strains by Marianna Roselli, Federica Colafranceschi, Valentina Cipriani, Alessandra Valle, Paola Zinno, Barbara Guantario, Emily Schifano, Daniela Uccelletti, Chiara Devirgiliis

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Next-generation probiotics: Advancements in fermented dairy products and their health benefits by Aqsa Ajmal, Jixia Yang, Rimsha Ajmal, Md. Zobair Al Mahmud

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Comprehensive genomics, probiotic, and antibiofilm potential analysis of Streptococcus thermophilus strains isolated from homemade and commercial dahi by Aiswarya Sudheer, Debabrata Ghosh Dastidar, Gourav Ghosh, Zarin Taj, Illathu Kandy Nidhin, Indranil Chattopadhyay

Subjects: “…Fermented dairy product…”
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Orange Peel Feed Ingredient in Lactating Ewes: Effect on Yoghurt Chemical Composition, Fatty Acid Profile, Antioxidant Activity, Physicochemical Properties, and Sensory Quality by Eleni Kasapidou, Paraskevi Mitlianga, Zoitsa Basdagianni, Georgios Papatzimos, Sofia Mai, Elli Maria Barampouti, Vasileios Papadopoulos, Maria-Anastasia Karatzia

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STUDY OF THE PREBIOTIC CONCENTRATE DOSE INFLUENCE ON THE EFFICIENCY OF SKIM MILK FERMENTATION BY LACTIC ACID MICROORGANISMS by Aleksey Lodygin, Elena Medintseva, Dmitriy Lodygin

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STUDY OF THE EFFECT OF DOSE OF THE MOBILUX-LITE CONCENTRATE ON THE EFFICIENCY OF FERMENTATION OF SKIM MILK MOLOCHNOKISLYKH MICROORGANISMS by Alexey Lodygin, Maria Shatravina, Vladislav Ponomarev, Gennadiy Slusarev

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THE STUDY OF RHEOLOGICAL ATTRIBUTES OF FERMENTED DAIRY PRODUCTS ENRICHED WITH PREBIOTIC CONCENTRATE by Elena Vladimirovna Berezueva, Aleksey Dmitrievich Lodygin

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