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Lactose prehydrolysis of buffalo milk with B-D-galactosidase in order to accelerate ripening of Cheddar cheese. 1. Manufacture of Cheddar cheese



Lactose prehydrolysis of buffalo milk with B-D-galactosidase in order to accelerate ripening of Cheddar cheese. 1. Manufacture of Cheddar cheese



Cultured Dairy Products Journal 23(1): 20-21, 23-24



Cheddar cheese was made from (i) buffalo milk (control), (ii) buffalo milk hydrolysed to 64% using Maxilact (Kluyveromyces lactis) or (iii) buffalo milk hydrolysed to 70% using Lactozym (K. fragilis).

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