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Studies on the proteolytic decomposition in cheese. IV. Changes in the degree of ripening and number of proteolytic bacteria during the ripening period in Gouda cheese.



Studies on the proteolytic decomposition in cheese. IV. Changes in the degree of ripening and number of proteolytic bacteria during the ripening period in Gouda cheese.



Rep. Res. Lab. Snow Brand Milk Prod, Japan, 48: 12



Water-soluble N, tryptophan and tyrosine-+-trypto-phan contents, and proteolytic bacterial counts were estimated for Gouda cheese during ripening; flavour scores and criticisms were obtained for cheese at 120 and 180 days of age. Proteolytic bacterial count decreased gradually and did not appear to be related to flavour.

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