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Yeasts of the surface microflora of Feta cheese



Yeasts of the surface microflora of Feta cheese



Yeasts in the dairy industry: positive and negative aspects Proceedings, Copenhagen, Denmark, 2-3 September 1996: 34-43



Feta cheese samples from 3 factories in North and Central Greece were examined for their surface yeast microflora Yeasts were enumerated after 4, 20, 60, 180 days and 1 year of ripening and isolates were obtained from 4-, 20- and 60-day-old cheese. High counts of yeasts were recorded at day 4 and the general trend was a gradual decrease of yeast numbers throughout ripening up to 1 year.

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Accession: 003338294

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