Sequential fermentation with Kluyveromyces marxianus and yogurt starter cultures produces stirred fermented milk with reduced lactose and enhanced natural flavor

Update your browser to view ScienceDirect correctly.

Your technical details and browser version:

Request ID: 9754e2fa2a52d015-LAX IP: 47.97.18.252 UTC time: 2025-08-26T17:00:39+00:00 Browser: Mozilla/5.0 (X11; U; Linux x86_64; en-US; rv:1.9.1.4) Gecko/20091030 Gentoo Firefox/3.5.4