Suitability of secondary proteolysis for evaluation and characterisation of Hungarian semi-hard cheeses ripening
2002
Bara-Herczegh, O. | Horvath-Almassy, K. | Orsi, F.
Hungarian semi-hard cheeses (Trappist and Hajdu) were characterised by secondary proteolytic parameters during ripening and self-life. Using statistical characteristics the age and the quality of cheeses are connected with the products of secondary proteolysis. The age can be estimated from the determined parameters.
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