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Accelerated cheese ripening. I. Acceleration of cheese ripening by use of modified starters



Accelerated cheese ripening. I. Acceleration of cheese ripening by use of modified starters



Meieriposten 76(21): 573-579



This 1st part of the article reviews ways of accelerating cheese ripening by use (in addition to normal starters) of lactose-negative mutants, mutants produced by UV or ionizing radiation, heat- or freeze-shocked cultures, and lysed cells, cell walls or cell-free extracts added to the cheese milk or curd.

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