Editorial Open Access

Innovations in Fermentation Technology for Dairy Product Enhancement

Abstract

Fermentation is a cornerstone of dairy processing, playing a pivotal role in the development of flavor, texture, nutritional value, and shelf-life of products like yogurt, cheese, kefir, and probiotic drinks. Recent innovations in fermentation technology-including precision microbial selection, bioengineering, controlled bioreactors, and real-time process monitoring-have revolutionized dairy product quality and safety. This article explores contemporary developments that are shaping the future of fermented dairy production and consumer health.

Aarav N. Kulkarni*

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