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A fractionation scheme for the water-soluble nitrogen in Cheddar cheese



A fractionation scheme for the water-soluble nitrogen in Cheddar cheese



Milchwissenschaft 38(7): 389-391



The water-soluble N in Cheddar cheese was fractionated initially by dialysis. The diffusate, which was completely soluble in 70% ethanol, was partitioned into 3 peaks, all of which were heterogeneous, by chromatography on Sephadex G-10. The fraction with the highest elution vol. appeared to contain only free amino acids.

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Accession: 001038006

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