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Accelerated ripening of Edam cheese with modified lactic starter bacteria. 1. Influence of heat-shocked mesophilic lactic starter bacteria 022 on ripening and flavour development



Accelerated ripening of Edam cheese with modified lactic starter bacteria. 1. Influence of heat-shocked mesophilic lactic starter bacteria 022 on ripening and flavour development



Proceedings: 5th Egyptian conference for dairy science and technology: 144



Edam cheese made with mixed-strain mesophilic lactic starter 022 that had been heat-shocked at 60 and 70 degrees C for 15 s had composition almost identical to that of control cheese. PAGE of cheese samples at different stages of ripening showed that proteo-lysis of alpha s1- and beta -caseins increased during ripening although beta -casein was more resistant than alpha s1-casein to hydrolysis.

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