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The microflora developed on the surface of Kefalograviera, a hard cheese, during ripening in the warm room was studied. The microbial total counts and yeasts decreased (P <0.05) and the same was observed with the pH on ripening for 15 days. Bacilli dominated at day 4 while at 15 days Micrococcaceae and enterococci occurred frequently. A great number (38 out of 56) of the isolates exhibited narrow...