Lactic acid bacteria, particularly lactococci, play an important role in fermented dairy products because of their contribution to acidification, flavour development, proteolysis, texture, and product stability. Indigenous fermented foods from cold desert regions may harbour tech...
Open access
Research Article10.9734/ejnfs/2026/v18i112184
Aims: Dahi, or curd, is a common fermented milk product in West Bengal and throughout India. In the unorganised business, the "back-slopping" approach is still used to produce it using an unidentified range of strain starters, which could result in batch variation that affects sa...
Open access
Research Article10.9734/mrji/2025/v35i51577
Background: Functional fermented dairy beverages require adequate storage stability to retain product quality, viable cultures, sensory acceptability, and biofunctional properties. Aim: The present study investigated the effect of cold storage on the physicochemical, microbiologi...
Open access
Research Article10.9734/ejnfs/2026/v18i82112