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Cheese slurries, made from fresh Swiss cheese curd, were treated at 345 or 550 MPa for 10 or 30 minutes in an isostatic press at 25°C. The slurries were ripened at 30 °C for 0,3 and 5 days. The growths of coliforms, yeasts and molds, starter bacteria (Lactococci andStreptococci), non-starter lactic acid bacteria (Lactobacilli), and presumptive coagulase-positiveStaphylococcus were determined. An electronic...
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