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- W2886793975 abstract "Traditional fermented milk products have been prepared since ancient time by various civilizations. Despite their long history, popularity, and nutritive and healthy value, the acceleration and industrialization of food production leads to increase of the diversity of fermented milk products in the Balkan Peninsula. As a result of the multitude of food-microbe combinations, there are thousands of different types of fermented milk products - yoghurts, yogurt-like products, and various types of cheeses with proven health benefits. Among those products is the domestic Bulgarian yoghurt kiselo mlyako, whose anti-aging effect has been scientifically studied yet at the beginning of 20th century. The current review summerizes the wide range of traditional fermented milk products at the Balkan countries, which are the primary source for their production." @default.
- W2886793975 created "2018-08-22" @default.
- W2886793975 creator A5014173658 @default.
- W2886793975 creator A5044322062 @default.
- W2886793975 creator A5061860435 @default.
- W2886793975 creator A5073544315 @default.
- W2886793975 date "2018-08-22" @default.
- W2886793975 modified "2023-10-18" @default.
- W2886793975 title "Traditional Balkan fermented milk products" @default.
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- W2886793975 doi "https://doi.org/10.1002/elsc.201800050" @default.
- W2886793975 hasPubMedCentralId "https://www.ncbi.nlm.nih.gov/pmc/articles/6999267" @default.