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The manufacture of Wishari-like cheese from cows' milk. I. Isolation and characterization of some microorganisms involved in cheese ripening and the study of their growth rates during cheese ripening

The manufacture of Wishari-like cheese from cows' milk. I. Isolation and characterization of some microorganisms involved in cheese ripening and the study of their growth rates during cheese ripening

Iraqi Journal of Agricultural Science 13: 289-303

Streptococci, lactobacilli and the yeast Debaryomyces were isolated from Wishari cheeses purchased green from northern Iraq (Zakho Province), and were grown in sterilized skim milk (lactobacilli, streptococci) or nutrient agar (yeast) and used as starter cultures (1%) in the manufacture of Wishari-like cheese. Growth of streptococci was fastest during the 1st 20 days of ripening and then decreased; at this stage, growth of lactobacilli increased rapidly.

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