Ripening time (weeks)

Medium

Genera

Milk

Curd

1

2

4

6

N˚ cepas

(%)

N˚ cepas

(%)

N˚ cepas

(%)

N˚ cepas

(%)

N˚ cepas

(%)

N˚ cepas

M17

Lactococcus

---

2

5.6

1

2.8

1

2.8

1

2.8

3

8.3

Lactobacillus

2

5.6

2

5.6

3

8.3

4

11.1

3

8.3

12

33.3

Leuconostoc

---

---

2

5.6

---

1

2.8

1

2.8

Enterococcus

---

5

13.9

2

5.6

9

25

6

16.7

11

30.6

MSE

Lactococcus

1

2.8

1

2.8

4

11.1

6

16.7

1

2.8

4

11.1

Lactobacillus

3

8.3

1

2.8

1

2.8

2

5.6

1

2.8

2

5.6

Leuconostoc

1

2.8

1

2.8

8

22.2

9

25

15

41.7

5

13.9

Enterococcus

9

25

9

25

14

38.9

9

25

12

33.3

16

44.4

ROGOSA

Lactococcus

---

1

2.8

---

---

5

13.9

3

8.3

Lactobacillus

22

61.1

16

44.4

24

66.6

19

52.8

18

50

28

77.8

Leuconostoc

2

5.6

1

2.8

1

2.8

1

2.8

3

8.3

2

5.6

Enterococcus

2

5.6

3

8.3

3

8.3

4

11.1

10

27.8

3

8.3