Sampling from the vat during cheesemaking may be necessary to study impact of curd washing, which affects both whey composition and curd’s aqueous phase. The objective this work was develop a sieving protocol curd–whey samples, ensuring enough time for drainage free whey, while limiting loss phase entrapped in grains. We studied flow rate lactose content sieving. Both measurements showed two-st...

A differential plating medium was developed to detect decarboxylating lactobacilli in cheese. With this medium, 15 cheeses made from raw milk were investigated for the presence of these bacteria. Five histidine-decarboxylating strains and one tyrosine-decarboxylating strain were isolated. The isolates were identified with the API 50L system. Accordingly, each of the five histidine-decarboxylati...