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

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Publication date: Available online 14 August 2025

Source: Innovative Food Science & Emerging Technologies

Author(s): Yu-Ting Feng, Yan-Ru Zhou, Chang-Cheng Li, Shu-Jun Guo, Zhen-Peng Gao, Chun-Feng Guo

​Publication date: Available online 14 August 2025Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yu-Ting Feng, Yan-Ru Zhou, Chang-Cheng Li, Shu-Jun Guo, Zhen-Peng Gao, Chun-Feng Guo Read More