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Vol. 79 No. 2 (2026): milk science international_2026_2

Possibilities and Limitations of Vitamin B12 Fortification in Fermented Plant-Based Foods – a postgraduate student literature review                             

 Jannis Flammersfeld¹*, Lena Holocher¹, Anne Jörlemann¹, Volker Krömker¹, Lilian Reichel¹, Domenick Ritter¹, Michel Tönnis¹  Michelle Vorrath¹

¹ Hannover University of Applied Sciences and Arts, Faculty II, Microbiology, 30453, Hannover, Germany

*Corresponding author: Jannis Flammersfeld; E-Mail: jannis.flammersfeld@stud.hs-hannover.de

DOI: https://doi.org/10.48435/MSI.2026.2
Published: 2026-10-06

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Milk Science International - Milchwissenschaft is a scientific, open access journal with a double-blinded review process. Scientists of all disciplines associated with milk and dairy production are invited to submit papers to the peer-reviewed journal Milchwissenschaft – Milk Science International.

The main topics of the journal are following:

Dairy processing and technology

Milk and dairy products in human nutrition

Milk marketing and economics

Milk production

Dairy chemistry and physics

Dairy microbiology