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Cited article:

Quality aspects of Gouda cheese made from goat milk preserved by the lactoperoxidase system

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Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese

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Effect of NaCl on textural changes and protein and lipid degradation during the ripening stage of sufu, a Chinese fermented soybean food

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Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening

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Comparison of different bacterial culture systems for the production of reduced‐fat Cheddar cheese

M A Fenelon, T P Beresford and T P Guinee
International Journal of Dairy Technology 55 (4) 194 (2002)
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The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening

I. Kubiš, I. Křivánek and S. Gajdůšek
Czech Journal of Food Sciences 19 (3) 85 (2001)
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Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Soft Smear Cheese from Reconstituted Milk: Protein Degradation

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Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides

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Effect of time, temperature and extraction method on the trichloroacetic acid-soluble nitrogen of cheese

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Multivariate statistical analysis of peptide profiles and free amino acids to evaluate effects of single-strain starters on proteolysis in miniature Cheddar-type cheeses

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Use of exogenous urokinase to accelerate proteolysis in Cheddar cheese during ripening

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Advances in High Pressure Bioscience and Biotechnology

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Elevated Temperature Ripening of Reduced Fat Cheddar Made with or Without Lacticin 3147-Producing Starter Culture

M.A. Fenelon, M.P. Ryan, M.C. Rea, et al.
Journal of Dairy Science 82 (1) 10 (1999)
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Proteolysis in Cheese Curd as Affected by Subcellular Fractions from Lactococcus, Lactobacillus and Propionibacterium

A.H. Pripp, L. Stepaniak and T. Sørhaug
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High Pressure Brining of Gouda Cheese and its Effect on the Cheese Serum

W Messens, K Dewettinck, J.Van Camp and A Huyghebaert
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Ripening of Emmental Cheese Wrapped in Foil with and without Addition ofLactobacillus caseisubsp.casei. IV. HPLC Separation of Water-soluble Peptides

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