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Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk

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Yeasts in dairy products

G.H. Fleet
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The Color of Brevibacterium linens Depends on the Yeast Used for Cheese Deacidification

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Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption

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Deacidification by Debaryomyces hansenii of Smear Soft Cheeses Ripened Under Controlled Conditions: Relative Humidity and Temperature Influences

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Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

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