Proteolysis in Danish blue cheese during ripening
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DOI: 10.1016/j.idairyj.2019.05.017
Abstract: Abstract Proteolysis in Danish blue cheese was studied during 9 weeks’ ripening. Levels of pH 4.6-soluble N as a percentage of total N increased from 7.2% to 25%, indicating extensive proteolysis. Urea-polyacrylamide gel electrophoretograms confirmed… read more here.
Keywords: proteolysis danish; blue cheese; proteolysis; danish blue ... See more keywords