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1999•International Dairy JournalRequires access

Proteolysis of high-pressure-treated Gouda cheese

Winy Messens, Juncal Estepar-Garcia, Koen Dewettinck, André Huyghebaert

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

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