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Quality defining instrumental analysis of proteolytic cheese ripening. Part 2. Studies on the effect of whey cream on proteolytic ripening of Edam cheese



Quality defining instrumental analysis of proteolytic cheese ripening. Part 2. Studies on the effect of whey cream on proteolytic ripening of Edam cheese



Deutsche Milchwirtschaft 47(5): 217-218, 220-221



The effect of adding 0, 1.20 and 2.95% whey cream (18% fat) to cheese milk on proteolysis during ripening of Edam cheese in foil was monitored on days 0, 1, 3, 5, 7, 9, 11, 13, 15, 21 and 28. Analysis focused on casein sediments and aqueous cheese extracts processed by reversed-phase-HPLC (RP-HPLC) and the modified ortho-phthaldialdehyde (OPA) method, enabling evaluation of ripening course and stage during large-scale cheese production.

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