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. 2022 Aug 23;13:966239. doi: 10.3389/fmicb.2022.966239

FIGURE 1.

FIGURE 1

Sampling scheme. For each dairy (A–F), samples were taken from the same cheese-making lot (same wheel, W) at different ripening stages, and from different kinds of cheese-making lots (different wheels) at the same ripening stage. AW1/0 corresponds to dairy A, wheel 1, months of ripening 0, i.e., the curd after 48 h from cheese-making; AW1/6 is the same wheel sampled after 6 months. The same applies to other samples. Samples from the same cheese-making lot are connected by arrows. The time lime of ripening is also indicated at the top of the picture.