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Data S1 Materials and methods.

Table S1 Proximate composition (averages) of Cheddar cheese made at different fat levels.

Table S2 Limit of detection for different probiotic bacteria using species primers in Cheddar cheese.

Table S3 Analysis of main effects across all probiotics added.

Table S4 Differences in probiotic survival by genus.

Table S5 Impact of probiotic Lactobacillus strains on NSLAB levels in cheese.

Figure S1 Standard curves of bacterial counts for qCR-based estimation.

Figure S2 Different methods for DNA extraction yield different results for lactococcal detection by qPCR.

Figure S3 Levels of added probiotic Lactobacillus in Cheddar cheeses over 9 months of ageing, estimated by qPCR.

Figure S4 Levels of added probiotic Bifidobacterium lactis in Cheddar cheeses over 9 months of ageing, estimated by qPCR.

Figure S5 Levels of total lactobacilli in probiotic Lactobacillus-added Cheddar cheeses over 9 months of ageing, estimated by qPCR.

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