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Sequential fermentation with Kluyveromyces marxianus and yogurt starter cultures produces stirred fermented milk with reduced lactose and enhanced natural flavor

Yu-Ting Feng; Yan-Ru Zhou; Chang-Cheng Li; Shu-Jun Guo; Zhen-Peng Gao; Chun-Feng Guo
Innovative Food Science & Emerging Technologies · Vol. 105 · pp. 104169 · 2025
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Bibliographic Information

JournalInnovative Food Science & Emerging Technologies
PublisherElsevier
Publication Date2025-10-01
Publication Year2025
Volume105
Pages104169
Document TypeJournal Article
eISSN1466-8564
DOI10.1016/j.ifset.2025.104169
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2000-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/14668564
Publisher PageOpen Publisher Page
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