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- Ozturkoglu‐Budak, Sebnem; Aykas, Didem P; Kocak, Celalettin; Dönmez, Sedat; Gursoy, Ayse; De Vries, Ronald P; Bron, Peter A
- International journal of dairy technology 2018 v.71 Suppl S1 pp. 99-106
- cheese ripening, etc ; Actinobacteria; carboxylic ester hydrolases; cheeses; lactic acid bacteria; lipolysis; microbial communities; milk; peptides; proteolysis; yeasts; Show all 11 Subjects
- ... The aim of this study was to evaluate the proteolysis and lipolysis profiles of a raw ewes' milk cheese during production and ripening. The microbial community of this cheese was quantified, and their roles during proteolysis and lipolysis were studied. We observed an accumulation of substantial amounts of peptides during ripening, which might be attributed to the abundant presence of lactic acid ...