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Cow milk curd was prepared using 2% v/v of Streptococcus thermophilus DG1 and a mixed culture (0.5:1.5 v/v) of S. thermophilus DG1 and Lactobacillus plantarum and incubating at 37 °C for 16 h. Soy milk curd was prepared using different ratios of lactic cultures as stated earlier and also a mixed culture containing S. thermophilus DG1, L. plantarum and Leuconostoc mesenteroides sub spp. mesenteroides...
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