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Accumulation of free amino acids in white soft cheese during ripening


, : Accumulation of free amino acids in white soft cheese during ripening. Mljekarstvo 24(9): 200-209

Changes in 16 free amino acids were studied, using Beckman automatic Aminoanalyser 120 C, during 60 days ripening of white soft cheese made from raw cows' milk by a conventional process commonly used in Macedonia. Max. and min. contents of each acid at 15-day intervals during ripening are tabulated.

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