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Accelerated cheese ripening. A review

Accelerated cheese ripening. A review

Alimentaria 36(303): 135-144

A brief discussion of the socioeconomic advantages of accelerated cheese ripening is followed by a review of the methods used, which are grouped as follows: increase in temperature; application of the 'slurry' system; addition of modified starter (through lysozyme treatment, heat shock, genetic engineering); and addition of exogenous enzymes ( beta -galactosidase, lipases, proteinases).

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Accession: 003030121

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