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Open Accesshttps://doi.org/10.21608/jvmr.2024.310442.1106
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Translate Chat PDFNEWCiteExportShare Publication Date: Oct 21, 2024 | |
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Due to the high nutritional content of dairy products, they are a significant source of nutrients such as protein, fat, lactose, calcium, vitamins, and other necessary elements that are abundant in milk and milk products, they offer a favorable medium for the development and proliferation of several microorganisms (Pal and Awel, 2014).
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