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2006•International Dairy JournalOpen access

Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese

Carina V. Bergamini, Erica Hynes, C.A. Zalazar

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Key concepts: Lactobacillus acidophilus, Lactobacillus paracasei, Proteolysis, Ripening, Probiotic, Food science, Cheese ripening, Cheesemaking

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