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A microbiological study of South African Gouda cheese. I. Occurrence of lactic acid bacteria


A microbiological study of South African Gouda cheese. I. Occurrence of lactic acid bacteria



South African Journal of Dairy Technology 5(3): 135-138



26 cheeses from 20 different cheese factories were analysed microbiologically for total viable bacterial content, starter streptococci and non-starter lactic acid bacteria ("LLP-group") after 1, 4, 6 and 8 wk of ripening. Total viable counts after 1 wk varied between 1.3 X 107 and 1.09 X 109/g and were related neither to the rate of ripening nor to the quality score.

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