Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses.

Front Microbiol · 2020 · PMC7750188 · PMID 33365023

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an increasing trendno p-value reported

(2014) , mesophilic bacteria showed an increasing trend during ripening and reached levels of approximately 7 log CFU/g from the initial 5-6 log CFU/g.

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