摘要：

Mozzarella cheese was made with combinations of Streptococcus thermo- philus nongalactose (Gal-) and galactose fermenting (GaI +) strains and Lacto- bacillus helveticus (Gal +) and L. bulgaricus (Gal-). Galactose was found in all Mozzarella cheese regardless of the culture used. The highest concentration was in cheese made with Streptococcus tbermophilus Gal- L. bulgaricus Gal- combination...

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