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2009•International Dairy JournalRequires access

Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions

Claude P. Champagne, Dave Gagnon, Daniel St‐Gelais, Jean-Christophe Vuillemard

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Key concepts: Streptococcus thermophilus, Lactococcus lactis, Fermentation, Food science, Strain (injury), Streptococcaceae, Biology, Microbiology

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