Fermented Dairy Products: From Artisanal Production to Functional Products and Beyond

Fermentation 2026 Open access

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Authors: Spiros Paramithiotis, John Samelis
DOI: 10.3390/fermentation12010025
Cited by: 1

Abstract

Fermented dairy products have been a staple food commodity throughout recorded human history [...]

Fields of Study & Subjects

Probiotics and Fermented Foods Culinary Culture and Tourism Digestive system and related health

Publication details

Journal / source
Fermentation
Publisher
MDPI AG
Volume
12
Issue
1
Pages
25–25
Publication date
3 January 2026
Language
EN