Cheese was made in a sterile 8-liter hooded vat from milk with a low bacterial count under conditions typical for Swiss cheese. Streptococcus therrnopbilus, Lactobacillus belveticus,
No takes yet. Share an insight, caveat, or question.
Paulsen et al. (1980) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: