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

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The interaction between yeasts and bacteria in dairy environments

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Yeasts in dairy products

G.H. Fleet
Journal of Applied Bacteriology 68 (3) 199 (1990)
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Françoise Irlinger, Sandra Helinck and Jean Luc Jany
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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

M.-N. Leclercq-Perlat, A. Oumer, J.-L. Bergere, H.-E. Spinnler and G. Corrieu
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Deacidification by Debaryomyces hansenii of Smear Soft Cheeses Ripened Under Controlled Conditions: Relative Humidity and Temperature Influences

C. Bonaïti, M.-N. Leclercq-Perlat, E. Latrille and G. Corrieu
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Microbial diversity of Livanjski cheese with the emphasis on lactic acid bacteria based on culture‐dependent and sequencing method

Dráb Vladimír, Kavková Miloslava, Markvartová Markéta, Hanáková Jaroslava and Roubal Petr
International Journal of Dairy Technology 73 (1) 202 (2020)
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