Use of an Exogenous Carboxypeptidase to Accelerate Proteolysis in Reggianito Cheese     Reggianito  cheese  proteolysis  ripening  exogenous enzymes       font style='font-size:12px;'> 2016/12/9

The effect of an exogenous commercial carboxypeptidase on the proteolysis of Reggianito cheese was evaluated. Cheeses were manufactured using 4 concentrations of enzyme: 0, 5, 10, and 20 g/100 l milk....

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