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Breakdown of paracasein in ewes' milk white cheese and Feta cheese.



Breakdown of paracasein in ewes' milk white cheese and Feta cheese.



Khranit. Prom, 11: 5, 21-24



Samples collected from (i) white pickled cheese and (ii) Feta cheese after 45, 90 and 180 days of ripening were analysed for protein breakdown products. Total soluble N content was higher throughout for (ii) than for (i), the reverse being true for tanninprecipitable N. The main differences were noted between amino acid N contents which were about twice as high for (ii).

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