Table 1.
List of cheeses whose raw milk was analyzed for LAB concentration through culture-dependent techniques.
| n. | Cheese | Country | Origin certification | Reference |
|---|---|---|---|---|
| 1 | Arzúa | Spain | – | Centeno et al. (1994) |
| 2 | Bergkäse | Austria | – | Eliskases-Lechner et al. (1999) |
| 3 | Caciocavallo di Castelfranco | Italy | PAT | Giello et al. (2017) |
| 4 | Caciocalvallo Palermitano | Italy | PAT | Settanni et al. (2012) |
| 5 | Caciocavallo Pugliese | Italy | – | Calasso et al. (2016) |
| 6 | Caciotta | Italy | – | Calasso et al. (2016) |
| 7 | Caciotta Montefeltro | Italy | – | Aquilanti et al. (2011) |
| 8 | Camembert de Normandie | France | PDO | Desmasures et al. (1997) and Henri-Dubernet et al. (2008) |
| 9 | Cantal | France | PDO | De Freitas et al. (2007) |
| 10 | Casín | Spain | PDO | Alegría et al. (2009) |
| 11 | Casizolu | Italy | PAT, Slow Food Presidia | Mangia et al. (2016) |
| 12 | Castelmagno | Italy | PDO | Dolci et al. (2008) |
| 13 | Cheddar | Ireland, United States | – | McSweeney et al. (1993), Rehman et al. (2000a,b, Gelsomino et al. (2001), Agarwal et al. (2006), and Hickey et al. (2007) |
| 14 | Cheese Basse-Normandie area | France | – | Denis et al. (2001) and Mallet et al. (2012) |
| 15 | Cheese Quebec area | Canada | – | Gagnon et al. (2020) |
| 16 | Cheese Savoie-Haute Savoie area | France | – | Michel et al. (2001) |
| 17 | Chihuahua | Mexico | – | Béjar-Lio et al. (2020) |
| 18 | Comté | France | PDO | Bouton et al. (1998) |
| 19 | Dil pasta-filata | Turkey | – | Irkin (2010) |
| 20 | Emmental de Savoie | France | PGI | Sohier et al. (2012) |
| 21 | Fior di Latte di Agerola | Italy | – | Coppola et al. (2006) |
| 22 | Genestoso | Spain | - | Arenas et al. (2004) |
| 23 | Grana Padano (including Trentingrana) | Italy | PDO | Santarelli et al. (2013), Bava et al. (2021), Franciosi et al. (2011a,b, 2012), Monfredini et al. (2012), Cremonesi et al. (2020) |
| 24 | Kashar | Turkey | – | Çetinkaya and Ece Soyutemiz (2006) |
| 25 | León | Spain | – | Rodriguez Medina et al. (1995) |
| 26 | Minas | Brasil | – | Castro et al. (2016) and Luiz et al. (2017) |
| 27 | Montasio | Italy | PDO | Carraro et al. (2011) and Marino et al. (2008) |
| 28 | Nite pasta-filata | Slovakia | – | Medvedová et al. (2020) |
| 29 | Nostrano di Primiero | Italy | PAT | Poznanski et al. (2004) |
| 30 | Pannerone | Italy | PAT | Mucchetti et al. (2009) |
| 31 | Parmigiano Reggiano | Italy | PDO | Coppola et al. (2000), Gatti et al. (2008), Neviani et al. (2009), Bortolazzo et al. (2010), Coloretti et al. (2016), and Franceschi et al. (2021) |
| 32 | Piedmont hard cheese | Italy | – | Bautista-Gallego et al. (2014) |
| 33 | Provolone del Monaco | Italy | PDO | Aponte et al. (2008) |
| 34 | Ragusano | Italy | PDO | Randazzo et al. (2002) |
| 35 | Saint-Nectaire | France | PDO | Delbès et al. (2007) |
| 36 | Salers | France | PDO | Callon et al. (2004) |
| 37 | San Simón | Spain | PDO | García Fontán et al. (2001) |
| 38 | Swiss-type | France | – | Beuvier et al. (1997) |
| 39 | Toma tipo Piemonte | Italy | – | Astegiano et al. (2014) |
| 40 | Traditional Mountain Cheese Trentino alpine area | Italy | – | Carafa et al. (2016, 2019, 2020), Franciosi et al. (2009) |
| 41 | Traditional Rugova | Kosovo | – | Ajazi et al. (2018) |
| 42 | UK blue-veined | United Kingdom | – | Yunita and Dodd (2018) |
PDO, Protected Designation of Origin; PGI, Protected Geographical Indication (EP and Council of EU, 2012); PAT, Prodotti Agroalimentari Tradizionali (Mipaaf, 2022).