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Cheddar cheeses were made from three types of cheese milks: HTST pasteurized milk (Past), thermized milk (TH) and MF milk, a mixture of skimmilk treated according to the Bactocatch ( R) process and pasteurized cream. Bacterial flora development of MF and TH cheese during ripening was similar with a high growth of species belonging to the Lb casei group and an increase of Lactococci enumeration...
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