Swiss cheese was manufactured on a commercial scale with different amounts of Lactobacillus bulgaricus. As the amount of L. bulgaricus was increased from 0 to 2500 ml of a 16 h culture/ 9,080 kg of milk the cheese showed decreased numbers of propionibacteria, increased free proline and proteolysis, and more intense flavors. Diacetyl, propionic acid, and acetic acid were not changed significantly by the amount of L. bulgaricus added.
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Biede et al. (1977) studied this question.
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