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Denombrement de la flore microbienne totale, les streptocoques, les lactobacilles, les levures, les moisissures et les bacteries coliformes. Les resultats obtenus ont demontre, d'une part l'evolution de ces groupes microbiens durant la maturation du fromage, d'autre part la difference entre la surface et la partie interne

Evolution of the microflora of Kopanisti cheese during ripening. Study of the yeast flora