date:Aug 20, 2015
g to the microorganisms present and the quantities in which they exist in fermented dairy products. Application of unbiased, standardised techniques shall be used to assess beverages from different geographical regions, and to reach a consensus on the definition of microorganisms which constitute part of any particular product. Fermented dairy foods are naturally fermented, and thus subject to environmental influences, their microbiota can differ significantly, but the application of reliable te