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Experimental production of Edam cheese using frozen concentrates of lactic acid bacteria, with particular reference to the process of cheese ripening



Experimental production of Edam cheese using frozen concentrates of lactic acid bacteria, with particular reference to the process of cheese ripening



Roczniki technologii i Chemii Zywnosci 24(1): 87-101



The cheeses described in the preceding abstr. were examined 24 h after pressing, after salting, and after ripening for 6 and 12 wk, changes in lactose, pH, buffering capacity, and extent of casein degradation being measured. Moisture fat and salt contents of the ripe cheeses and their protein fraction distribution (DEAE cellulose chromatography) were determined, and the cheeses were assessed organoleptically.

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