Abstract
According to the International Dairy Federation (1988) `fermented milk is a milk product prepared from milk, skimmed or not, with specific cultures; the microflora is kept alive until sale to the consumer and may not contain any pathogenic germ'.
Cite
CITATION STYLE
APA
Oberman, H., & Libudzisz, Z. (1998). Fermented milks. In Microbiology of Fermented Foods (pp. 308–350). Springer US. https://doi.org/10.1007/978-1-4613-0309-1_11
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