Abstract
The proteolysis in the surface layer of tilsit cheese was characterized by taking samples at varying depths. It was found that the higher levels of peptide breakdown occurred in slices closest to the surface and concentrations of individual free amino acids decreased as the depth increased. The analysis showed that the enzymes diffused little from the surface of smear-ripened cheeses.
| Original language | English |
|---|---|
| Pages (from-to) | 171 |
| Number of pages | 1 |
| Journal | Australian Journal of Dairy Technology |
| Volume | 57 |
| Issue number | 2 |
| Publication status | Published - 2002 |
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