Fermented Dairy Processing is a methodological framework within dairy science that involves the controlled microbial transformation of milk and milk-derived substrates to produce value-added fermented products, distinguished from other dairy processing techniques by its reliance on specific starter cultures and fermentation kinetics to achieve desired functional, sensory, and nutritional properties.
116
Publications
4.5K
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420
Authors
161
Institutions
Publications per year
2017–2026
43
Parents
Publications
116
Technological aspects related to the use of bifidobacteria in dairy products
1–5 of 116
Authors
420
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- PJ
3
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1–5 of 420
Institutions
161
Universidade Estadual de Campinas (UNICAMP)
Campinas, Brazil
5 h-index
20 publications
1.1K citations
Université Laval
Québec, Canada
4 h-index
8 publications
318 citations
University of Idaho
Moscow, United States
3 h-index
14 publications
341 citations
Anand Agricultural University
Anand, India
3 h-index
5 publications
208 citations
Instituto Federal do Rio de Janeiro
Rio de Janeiro, Brazil
3 h-index
5 publications
321 citations
University of Hohenheim
Stuttgart, Germany
3 h-index
12 publications
437 citations
Universidad Nacional de La Plata
La Plata, Argentina
2 h-index
6 publications
242 citations
Fasa University of Medical Sciences
Fasa, Iran
2 h-index
2 publications
61 citations
1–8 of 161
Venues
- International Dairy Journal
10 publications · 553 citations
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- Journal of Dairy Science
JDS · 6 publications · 403 citations
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- Journal of Food Science and Technology
6 publications · 175 citations
6
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- LWT
5 publications · 135 citations
5
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- International Journal of Food Microbiology
5 publications · 163 citations
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