Microbiology of Fermented Milks

By R. Robinson, A. Tamime, M. Wszołek. 2005

112 citations recorded by the source corpus.

Subfields: Food Science, Genetics, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/ab2a14bcc6b39b87f6a6fcf0a6a919895344529a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. A. Tamime
2. M. Wszołek
3. R. Božanić
4. B. Özer

Citations in the corpus

• Popular ovine and caprine fermented milks (2011, background): “The majority of fermented milk products fall into this ategory, and the basic requirements that arise among hese products are the result of the following: (a) the comosition and treatment of the milk base, (b) the specific tarter culture associated with the product, and (c) the preise conditions tha”
• Recent Trends in Development of Fermented Milks (2007, unknown): “Certain, closely related products are manufactured from fermented milks by de-wheying; examples include labneh, skyr, ymer [9] and shrikhand [10].”
• Bacterial diversity and functionalities in food fermentations (2012, unknown): “villi) [28].”