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Danbo cheeses were produced according to a factorial design in order to elucidate the role of two factors on the production and maturation of the cheese. Frozen, defined-strain LD-cultures were used as starters. The LD-cultures were composed of L-type strain(s): Leuconostoc mesenteroides subsp. cremoris or Leuconostoc lactis; D-type strain(s): Lactococcus lactis subsp. lactis biovar. diacetylactis;...
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