. 2019 Feb 19;8(2):78. doi: 10.3390/foods8020078

Table 1.

Swiss cheese samples age, starter microorganism, and adjunct culture used by the different factories in Swiss cheese making.

Factory	Cheese Age (Days) at the Time of Packaging (Post-Curing and Ripening)	Streptococcus (S.) ^a	Propionibacterium (P.) ^a	Primary Lactobacillus (L.) ^a	Adjunct Lactobacillus (L.) ^a
148	30	S. thermophilus	P. freudenreichii	L. delbrueckii	L. casei
207	54	S. thermophilus	P. freudenreichii	L. helveticus	Lactobacillus
374	35–36	S. thermophilus	P. freudenreichii	L. helveticus	L. rhamnosus
465	32	S. thermophilus	P. freudenreichii	L. helveticus	None
528	31	S. thermophilus	P. freudenreichii	L. delbrueckii var lactis	L. casei

^a Each factory uses different and undisclosed strains for each of their starters and adjunct cultures.