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This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature. In an attempt to preserve, improve and recreate the original content, we have worked towards: 1. Type-setting & Reformatting: The complete work has been re-designed via professional layout, formatting and type-setting tools to re-create the same edition with rich typography, graphics, high quality images, and table elements, giving our readers the feel of holding a 'fresh and newly' reprinted and/or revised edition, as opposed to other scanned & printed (Optical Character Recognition - OCR) reproductions. 2. Correction of imperfections: As the work was re-created from the scratch, therefore, it was vetted to rectify certain conventional norms with regard to typographical mistakes, hyphenations, punctuations, blurred images, missing content/pages, and/or other related subject matters, upon our consideration. Every attempt was made to rectify the imperfections related to omitted constructs in the original edition via other references. However, a few of such imperfections which could not be rectified due to intentionalunintentional omission of content in the original edition, were inherited and preserved from the original work to maintain the authenticity and construct, relevant to the work. We believe that this work holds historical, cultural and/or intellectual importance in the literary works community, therefore despite the oddities, we accounted the work for print as a part of our continuing effort towards preservation of literary work and our contribution towards the development of the society as a whole, driven by our beliefs. We are grateful to our readers for putting their faith in us and accepting our imperfections with regard to preservation of the historical content.

Fermented milk.

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Kefir --- Fermented milk --- Cookery (Kefir)

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Agrotechnology and Food Sciences. Food Sciences --- Fermented foods. --- Fermented milk. --- Food --- Food --- Food Microbiology. --- History. --- Microbiology.

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This book covedered high-quality contributions (original research articles or review papers) providing a picture on innovations in microbial fermentative processes, including improvements of quality/safety of fermented foods and beverages, production of high added-values products, and valorization/recovery of agro-food wastes.

Technology: general issues --- Biotechnology --- simultaneous saccharification and cultivation (SSC) --- intensive multiple sequential batch cultivation --- thermotolerant yeast --- Kluyveromyces marxianus --- ethanol production --- smoking with open fire --- PAH --- industrial smoking --- clavulanic acid --- Streptomyces clavuligerus --- cell morphology --- shear stress --- high cell density cultivation (HCDC) --- intensive multiple sequential batch (IMSB) --- cell cultivation --- fed-batch at cell level (FBC) --- S. cerevisiae --- dextrin --- bioreactor --- chain elongation --- carboxylate platform --- medium-chain fatty acids --- carboxylic acids --- mixed culture fermentation --- biocontrol --- Bacillus velezensis --- volatile organic compounds --- vascular wilt pathogens --- GABA --- Indonesian fermented foods --- glutamate decarboxylase --- lactic acid bacteria --- L. plantarum --- feast/famine conditions --- industrial-scale bioreactor --- metabolomics --- metabolic response --- penicillin --- Penicillium chrysogenum --- scale-down --- children --- double fortification --- fermented milk --- iron and zinc --- stunting --- synbiotic --- wine --- HS-SPME-GC/MS --- multivariate statistical analysis --- calibration --- whole-plant corn silage --- bacterial community --- fungal community --- metabolites --- fermentation quality --- aerobic stability --- succession pattern --- fermentation process --- n/a

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This book covedered high-quality contributions (original research articles or review papers) providing a picture on innovations in microbial fermentative processes, including improvements of quality/safety of fermented foods and beverages, production of high added-values products, and valorization/recovery of agro-food wastes.

simultaneous saccharification and cultivation (SSC) --- intensive multiple sequential batch cultivation --- thermotolerant yeast --- Kluyveromyces marxianus --- ethanol production --- smoking with open fire --- PAH --- industrial smoking --- clavulanic acid --- Streptomyces clavuligerus --- cell morphology --- shear stress --- high cell density cultivation (HCDC) --- intensive multiple sequential batch (IMSB) --- cell cultivation --- fed-batch at cell level (FBC) --- S. cerevisiae --- dextrin --- bioreactor --- chain elongation --- carboxylate platform --- medium-chain fatty acids --- carboxylic acids --- mixed culture fermentation --- biocontrol --- Bacillus velezensis --- volatile organic compounds --- vascular wilt pathogens --- GABA --- Indonesian fermented foods --- glutamate decarboxylase --- lactic acid bacteria --- L. plantarum --- feast/famine conditions --- industrial-scale bioreactor --- metabolomics --- metabolic response --- penicillin --- Penicillium chrysogenum --- scale-down --- children --- double fortification --- fermented milk --- iron and zinc --- stunting --- synbiotic --- wine --- HS-SPME-GC/MS --- multivariate statistical analysis --- calibration --- whole-plant corn silage --- bacterial community --- fungal community --- metabolites --- fermentation quality --- aerobic stability --- succession pattern --- fermentation process --- n/a