Cheese production and sterilization process Pressed, cooked cheese was produced by using Streptococcus thermophilus FTS2, Lactococcus subsp. lactis SRTA 2006 and Lacticaseibacillus paracasei ATCC 334 as a starter, and they were partially ionized as previously described. Non-ionized and ionized cheese bars (125 g, vacuum packed) were stored at −20 °C and thawed at room temperature […]