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Bacterial Distribution of Curd and Whey

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Suppose I strained milk kefir with a thick linen and separated clear whey from

the solid portion which is curd or cheese, where will be found most of the

microbes in the whey or the solids on the linen or in both? If anyone of you

have studied this aspect of the bacterial distribution in the kefir I shall

highly appreciate knowing the facts.

Vidyavati Sharma

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