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Fourteen batches of Tetilla, a short-ripening cows-milk cheese produced in Galicia (NW Spain), were prepared from pasteurized milk inoculated with autochthonous cultures isolated from Tetilla raw milk cheeses. Two batches were made with an acid-aromatic starter containing Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. lactis var. diacetylactis strains. Twelve batches were made with...
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