Traditional fermented milk products of Eastern Mediterranean countries: A cultural heritage to preserve
Reine Abi Khalil, Sophie Yvon, Christel Couderc, Gwénaëlle Jard, Rabih El Rammouz, Pierre Abi Nakhoul, Hélène Eutamène, Marie-José Ayoub, Hélène Tormo
Topics & Concepts
Fermentation in food processingBusinessMediterranean climateFood scienceMediterranean dietRaw materialFermentationHealth benefitsBiotechnologyRaw milkProbioticFermented milk productsProduct (mathematics)BiologyEcologyTraditional medicineMedicineMathematicsGeneticsBacteriaPathologyLactic acidGeometryProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesGut microbiota and health