Impact of chymosin- and plasmin-mediated primary proteolysis on the growth and biochemical activities of lactobacilli in miniature Cheddar-type cheeses
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CONICET Digital
Strongly proteolytic starters seem to improve the growth of non-starter lactobacilli during cheese ripening, but no information is available on the impact of the non-microbial proteases usually active in cheese on their ...
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