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Lactose prehydrolysis of buffalo milk with beta -D-galactosidase in order to accelerate ripening of Cheddar cheese. II. Ripening of Cheddar cheese



Lactose prehydrolysis of buffalo milk with beta -D-galactosidase in order to accelerate ripening of Cheddar cheese. II. Ripening of Cheddar cheese



Cultured Dairy Products Journal 27(3): 6-9



The influence of lactose hydrolysis in buffalo milk with Maxilact and Lactozym enzymes, and use of higher ripening temp. on ripening changes in Cheddar cheese was examined. Trichloroacetic acid- and phosphotungstic acid-soluble nitrogen, tyrosine and volatile fatty acids (TVFA) were accelerated in lactose hydrolysed buffalo milk cheese.

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Accession: 002148791

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