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Amino acid accumulation in Cheddar cheese manufactured from normal and ultrafiltered milk

Authors: M.W. Hockey, H. Van Leeuwen, A.J. Hillier and G.R. Jago


Free amino acids accumulated more slowly in Cheddar cheese manufactured by a specific pilot-scale method from ultrafiltered milk than in cheese manufactured by the traditional method. The release of amino acids in both types of cheese was markedly increased by the inclusion of Lactobacillus helveticus with the normal starter. No difference was observed in the level of proteinase activity and TCA-soluble protein in the same cheese.

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