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Chemical aspects of a colour defect in white mould cheese

23 Arbeitstagung des Arbeitsgebietes Lebensmittelhygiene Lebensmittelqualitat und Verbraucherschutz: 307-310

Chemical aspects of a colour defect in white mould cheese

A brown colour in white mould cheese was caused by micrococci and coryneform bacteria. The coloured substance had a mol. wt. of <2300 on acrylamide/agarose gel chromatography, and was identified by UV spectrometry as a peptide containing no tryptophan and with a lower proportion of tyrosine relative to phenylalanine than in the cheese.

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Accession: 001053625

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