Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation

Application of selected lactic acid bacteria and coagulant for improving the quality of low-salt Cheddar cheese: chemical, microbiological and rheological evaluation

KK Møller, FP Rattray, Y Ardö - International Dairy Journal, 2013 - Elsevier

... rate, fluorescent measurement of the release of 7-amino-4-methyl coumarin (AMC) (Gly-Pro-AMC,
Bachem #I-1225) at ... 2.9.2. Peptides soluble at pH 4.6. ... Thorough peptide identification was
conducted on the 42-d-old cheeses giving priority to peaks of significance regarding size ...

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