Background and Aim: Identification of lactic acid bacteria of traditional cheeses is the first step of developing new starters in order to protect from national genetical resources and to product industrial cheese with desirable texture and organoleptic characteristics same as traditional cheeses. Materials and Methods: After traditional cheeses collection (24 samples of 8 different t... https://parisnaturalfoodes.shop/product-category/colour-bath-turquoise/