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Cited article:

Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses

C. Ballesteros, J.M. Poveda, M.A. González-Viñas and L. Cabezas
Food Control 17 (4) 249 (2006)

Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese

M.C Garcı́a, M.J Rodrı́guez, A Bernardo, M.E Tornadijo and J Carballo
Food Microbiology 19 (1) 23 (2002)

Lactic acid bacteria isolated from a hand-made blue cheese

T.M López-Dı́az, C Alonso, C Román, M.L Garcı́a-López and B Moreno
Food Microbiology 17 (1) 23 (2000)

Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'‐milk cheese

J. A. Centeno, A. Cepeda and J. L. Rodríguez‐Otero
Food / Nahrung 39 (1) 55 (1995)

Growth rate, proteolysis and acid production of Streptococcus faecalis subsp. liquefaciens in skim milk with some additives

Fakhreya Z. Hegazi
Food / Nahrung 34 (2) 195 (1990)