MING-JU CHENSHENG-YAO WANGAnil Kumar Puniya2019-12-192019-12-192015-01-0197814665780059781138894372https://scholars.lib.ntu.edu.tw/handle/123456789/435681https://www.scopus.com/record/display.uri?eid=2-s2.0-85053588396&origin=recordpageDierent cultural origins, sources, and processing methods have diversied soured milk into a variety of products such as dahi, dadih, ker, koumiss, langl, and viili (Mistry 2004; Chen et al. 2006; Dharmawan et al. 2006). Viili is a ropy fermented milk that originated in Scandinavia. e name viili is Swedish and describes mesophilic fermented milk that is claimed to have various functional benets and the potential to improve health (Kitazawa et al. 1991, 1993, 1996; Nakajima et al. 1992; Ruas-Madiedo et al. 2006; Chiang et al. 2011).[SDGs]SDG2book part10.1201/b189872-s2.0-85053588396