![Figure 2 from Butter Raw whole milk Ergo ( Natural fermented milk ) Arera ( Buttermilk ) Aguat ( Whey ) Ayib ( Cottage cheese ) Nitir kibe ( Ghee ) Calves Animals Sale Family Fermentation : 2-3 days Churning Cooking Boiling | Semantic Scholar Figure 2 from Butter Raw whole milk Ergo ( Natural fermented milk ) Arera ( Buttermilk ) Aguat ( Whey ) Ayib ( Cottage cheese ) Nitir kibe ( Ghee ) Calves Animals Sale Family Fermentation : 2-3 days Churning Cooking Boiling | Semantic Scholar](https://d3i71xaburhd42.cloudfront.net/f73166aaa1a391f1a5e8c02a8086fd180cf401b8/7-Figure2-1.png)
Figure 2 from Butter Raw whole milk Ergo ( Natural fermented milk ) Arera ( Buttermilk ) Aguat ( Whey ) Ayib ( Cottage cheese ) Nitir kibe ( Ghee ) Calves Animals Sale Family Fermentation : 2-3 days Churning Cooking Boiling | Semantic Scholar
![Intraspecific microdiversity and ecological drivers of lactic acid bacteria in naturally fermented milk ecosystem Intraspecific microdiversity and ecological drivers of lactic acid bacteria in naturally fermented milk ecosystem](https://scx2.b-cdn.net/gfx/news/2023/intraspecific-microdiv.jpg)
Intraspecific microdiversity and ecological drivers of lactic acid bacteria in naturally fermented milk ecosystem
![Fermentation | Free Full-Text | Textural and Functional Properties of Skimmed and Whole Milk Fermented by Novel Lactiplantibacillus plantarum AG10 Strain Isolated from Silage Fermentation | Free Full-Text | Textural and Functional Properties of Skimmed and Whole Milk Fermented by Novel Lactiplantibacillus plantarum AG10 Strain Isolated from Silage](https://www.mdpi.com/fermentation/fermentation-08-00290/article_deploy/html/images/fermentation-08-00290-g003.png)
Fermentation | Free Full-Text | Textural and Functional Properties of Skimmed and Whole Milk Fermented by Novel Lactiplantibacillus plantarum AG10 Strain Isolated from Silage
![A new Luminex‐based peptide assay to identify reactivity to baked, fermented, and whole milk - Sackesen - 2019 - Allergy - Wiley Online Library A new Luminex‐based peptide assay to identify reactivity to baked, fermented, and whole milk - Sackesen - 2019 - Allergy - Wiley Online Library](https://onlinelibrary.wiley.com/cms/asset/fd9d214b-d307-41ca-8cef-01cac9fd9bbe/all13581-fig-0001-m.jpg)
A new Luminex‐based peptide assay to identify reactivity to baked, fermented, and whole milk - Sackesen - 2019 - Allergy - Wiley Online Library
![Dairy products and farm milk vector banner. Fermented whole and baked milk in glass jug, carton packet and curd, eggs and sliced swiss cheese, mayonna Stock Vector Image & Art - Alamy Dairy products and farm milk vector banner. Fermented whole and baked milk in glass jug, carton packet and curd, eggs and sliced swiss cheese, mayonna Stock Vector Image & Art - Alamy](https://c8.alamy.com/comp/2EMCDM5/dairy-products-and-farm-milk-vector-banner-fermented-whole-and-baked-milk-in-glass-jug-carton-packet-and-curd-eggs-and-sliced-swiss-cheese-mayonna-2EMCDM5.jpg)
Dairy products and farm milk vector banner. Fermented whole and baked milk in glass jug, carton packet and curd, eggs and sliced swiss cheese, mayonna Stock Vector Image & Art - Alamy
![Separation-is it normal? A quart of whole milk after Fermented 24 hours and strained. I would just shake it up to mix it up right or is it fermenting too long? : Separation-is it normal? A quart of whole milk after Fermented 24 hours and strained. I would just shake it up to mix it up right or is it fermenting too long? :](https://i.redd.it/7xdlnx8mpd461.jpg)