A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy ...

A new review led by researchers from Novonesis and the Technical University of Denmark (DTU) has found that lactic acid ...

At this stage of the grazing season from late spring to early summer, questions often arise around maintaining milk fat ...

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

Japan has enforced new rules for dairy products, including condensed milk, powdered milk and products containing non-milk ...

A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the ...