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Cited article:

Etude comparative du comportement de Streptococcus lactis, Streptococcus thermophilus et Lactobacillus bulgaricus dans des laits et des rétentats pasteurisés après stockage à l'état cru à basse température
Comparative study of the comportment of "Streptococcus lactis", "Streptococcus thermophilus" and "Lactobacillus bulgaricus" in pasteurized milks and retentats, after storage at low temperature

Lait, 61 603-604 (1981) 149-170

Effect of pasteurization and seasonal variations in the microflora of ewe's milk for cheesemaking

J. Salmerón, C. de Vega, F.J. Pérez-Elortondo, M. Albisu and L.J.R. Barrón
Food Microbiology 19 (2-3) 167 (2002)