1 publication

• Published Subscription Original Research 5 Sep 2025

  Comparative Analysis of Fermented Milk Prepared Using Natural Fermentation Starters

  By Anas Ali Sayyed, Ruchika Bhawsar, Neha Yadav, Rajni Chouhan, Mitalee Soni, Mukesh Jamod, Ritika Chouhan

  Abstract: Background: Fermented milk products are a staple of traditional diets and offer considerable nutritional and health benefits due to their probiotic and bioactive compounds. While conventional starters, like old buttermilk are widely used, alternative plant-based starters, like clove and green chili stalk, have potential advantages, including enhanced antioxidant properties and cultural relevance. Objectives: This study aimed to compare the fermentation dynamics of milk inoculated with clove, green chili stalk, and …

  Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 3, 2025 · pp. 11–28 Read article →