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Acceleration of Ras cheese ripening by using some proteolytic enzymes



Acceleration of Ras cheese ripening by using some proteolytic enzymes



Egyptian Journal of Dairy Science 17(2): 337-347



Commercial preparation of fungal proteinase 31 000 from Aspergillus oryzae was added at (i) 0, (ii) 4, (iii) 5 and (iv) 6 g/100 kg curd, and HT-proteolytic concentrate from Bacillus subtilis was added at (v) 1, (vi) 2 and (vii) 3 g/100 kg curd during Ras cheese manufacture.

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