| natural milk cultures for the production of argentinian cheeses. | samples (32) of natural milk cultures used in the santa fe, argentina, area for soft and semihard cheese production were examined. the microbial composition (including lactic acid microflora characterization) and technological parameters (acidifying and proteolytic activities) were evaluated. the cultures contained mainly thermophilic lactic acid bacteria, identified as streptococcus salivarius subsp. thermophilus (96.8% of the total strains) and enterococcus spp. the strains showed a low proteo ... | 1997 | 10465042 |