In Africa, fermented foods hold great cultural significance and health benefits, yet have not been thoroughly researched.

Our results support a direct association between non-fermented milk intake, irrespective of fat content, at intakes higher ...

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

High consumption of non-fermented dairy like milk and cheese increases diabetes risk, while fermented dairy may offer ...

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 ...