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1996•International Dairy JournalRequires access

Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening

C. N. Lane, Patrick F. Fox

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Key concepts: Starter, Ripening, Proteolysis, Cheese ripening, Food science, Chymosin, Chemistry, Cheesemaking

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Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening — Research Paper | ScholarLens