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2015•Food MicrobiologyRequires access

Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses

Fabienne Feutry, Paloma Torre, Inés Arana, Susana García, Francisco José Pérez Elortondo, Françoise Berthier

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Key concepts: Starter, Streptococcus thermophilus, Raw milk, Food science, Fermentation starter, Raw material, Dairy industry, Cheesemaking

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