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Studies on cheese ripening. I. Analysis of protein and fat decomposition products in various cheese. II. Changes of various nitrogenous compounds and fat hydrolysis during cheese ripening. III. Effects of adding CaCl2 on the hardness of curd and ripening of Gouda cheese.



Studies on cheese ripening. I. Analysis of protein and fat decomposition products in various cheese. II. Changes of various nitrogenous compounds and fat hydrolysis during cheese ripening. III. Effects of adding CaCl2 on the hardness of curd and ripening of Gouda cheese.



Rep. Res. Lab., Snow Brand Milk Prod, Japan, 53: 16



Titratable acidity, pH and N distribution were estimated, amino acids isolated by paper chromato-graphy and water-soluble and -insoluble N fractions analysed electrophoretically for 5- to 6-month old Gouda, Edam and Cheddar cheese, and for Gouda cheese during ripening (30-160 days). At least 15-17 amino acids were isolated and 4-5 water-soluble fractions were demonstrated, quantitative differences being found between the 3 varieties.

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