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Updated: Jun 14, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Dairy Products: Processing Technology and Sensory Properties.

Michele Faccia¹, Giuseppe Natrella¹

¹Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126 Bari, Italy.

Foods (Basel, Switzerland)

|August 29, 2024

Summary

The dairy sector faces challenges due to evolving consumer demands and cultural shifts. Adapting to these changes is crucial for the industry's future sustainability and growth.

Area of Science:

Agricultural Economics
Consumer Behavior Studies
Food Science

Background:

The dairy industry in developed nations confronts significant hurdles.

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Shifting consumer expectations and evolving cultural food trends are key drivers.

These factors necessitate a re-evaluation of traditional dairy sector practices.