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Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk
Suivi de la protéolyse et de la composition du jus de fromage au cours de l'affinage de fromage cheddar, obtenu à partir de lait microfiltré

D. Roy, M. Pitre, L. Blanchette, L. Savoie, G. Bélanger, P. Ward and J.L. Maubois

Lait, 77 5 (1997) 521-541

Accepted: 06 August 1997

DOI: https://doi.org/10.1051/lait:1997538

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