characterisation of yeast flora isolated from an artisanal portuguese ewes' cheese.the evolution of the yeast flora was studied for an artisanal semi-hard ewes' cheese made from raw milk. mean log10 yeast counts per gram of cheese body ranged from 2.7 to 6.4, with the higher counts observed after a ripening period of 30 days. the yeast population decreased thereafter and, at the end of curing process, reached values similar to those of the beginning. a total of 344 yeasts strains were randomly isolated from the curd and cheese body during the 60 days long ripening period. este ...200011014522
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