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The microbiota of non–starter lactic acid bacteria (NSLAB) and their concomitant community dynamics during cheese ripening were investigated for traditional Turkish Kaşar cheeses made from raw cows' milk. Five batches of 15 Kaşar cheeses produced in different dairy plants located in Kars wereanalysed during their whole ripening phase up to 180 days. Lactobacilli and lactococci were determined as the...
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