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Cheese (unripened)

Employs a starter culture usually containing Lactococcus cremoris and L. lactis.

Cheese (ripened)

Employs rennin and a starter culture containing Lactococcus cremoris and L. lactis; ripened for weeks to years; other bacteria and/or fungi may be added to enhance flavor development.

Yogurt

Employs a starter culture containing Streptococcus thermophilus and Lactobacillus bulgaricus.

Sweet acidophilus milk

Lactobacillus acidophilus added for purported health benefits.

Vegetables

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