Characterization and Identification of Lactic Acid Bacteria Isolated from Fermented Milks in Iran

Author:

Park HyojuORCID,Park Dong-JuneORCID,Oh SejongORCID

Publisher

Korean Society of Milk Science and Biotechnology

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference22 articles.

1. Bylund G. Dairy processing handbook. Lund, Sweden: Tetra Pak Processing Systems AB; 2003.

2. Lee B, Yi HC, Moon YI, Oh S. Development of a functional mixed-starter culture for kefir fermentation. J Milk Sci Biotechnol. 2018;36:178-185. 10.22424/jmsb.2018.36.3.178

3. Ezzatpanah H. Traditional fermented dairy products of Iran. Int Dairy J. 2023;147: 105773. 10.1016/j.idairyj.2023.105773

4. Hanzaee KH, Ramezani MR. Intention to halal products in the world markets. Interdiscip J Res Bus. 2011;1:1-7.

5. Islamic Services of America. How halal certification can help the American dairy industry? [Internet]. 2019 [cited 2023 Dec 17]. Available from: https://www.isahalal.com/news-events/blog/how-halal-certification-can-help-american-dairy-industry

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