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Microbiology of Fermented Foods pp 308–350Cite as

Fermented milks

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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’.

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Authors
  1. H. Oberman
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  2. Z. Libudzisz
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Editors and Affiliations

  1. Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    Brian J. B. Wood

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Oberman, H., Libudzisz, Z. (1998). Fermented milks. In: Wood, B.J.B. (eds) Microbiology of Fermented Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0309-1_11

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