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Cited article:

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Effects of Standardization of Whole Milk with Dry Milk Protein Concentrate on the Yield and Ripening of Reduced-Fat Cheddar Cheese

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Microbiological and Biochemical Properties of Canestrato Pugliese Hard Cheese Supplemented with Bifidobacteria

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Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk

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Production of Probiotic Cheese (Cheddar-Like Cheese) Using Enriched Cream Fermented by Bifidobacterium infantis

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