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Cited article:

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Influence of the Backslopping Practice on the Microbial Diversity of the <i>Lactococcus</i> Population in a Model Cheesemaking

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Nutritional and therapeutic value of fermented caprine milk

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International Journal of Dairy Technology 63 (2) 171 (2010)
https://doi.org/10.1111/j.1471-0307.2010.00575.x

Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese

Erick Casalta, Jean-Michel Sorba, Marina Aigle and Jean-Claude Ogier
International Journal of Food Microbiology 133 (3) 243 (2009)
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Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor

J.M. Kongo, A.M. Gomes and F.X. Malcata
Letters in Applied Microbiology 060329075718007 (2006)
https://doi.org/10.1111/j.1472-765X.2006.01882.x