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Differences in proteolytic behaviour in Cheddar cheese prepared with calf and vegetable rennet



Differences in proteolytic behaviour in Cheddar cheese prepared with calf and vegetable rennet



Indian Journal of Dairy Science 42(4): 792-796



Cheddar cheese was prepared from cow or buffalo milk using calf rennet (control cheese), or soluble partially purified enzyme from berries of Withania coagulans (experimental cheese). Gel filtration patterns indicated that bitter and astringent peptides extracted from both cheeses were of a similar nature but present at higher levels in the experimental cheese. The extent of proteolysis was greater in buffalo than cow milk Cheddar cheese.

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Accession: 002072325

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