Abstract
The proteolysis at the surface and the core of an Irish farmhouse smear cheese was characterized. The proteolysis in cheeses inoculated with a commercial culture of a bacterial flora was compared with that of cheeses not innoculated intentionally with the organism. The concentrations of total and individual free amino acids were higher in inoculated compared to uninoculated cheeses. The concentrations were also higher at the surface than in the core of the farmhouse smear cheese.
| Original language | English |
|---|---|
| Pages (from-to) | 181 |
| Number of pages | 1 |
| Journal | Australian Journal of Dairy Technology |
| Volume | 57 |
| Issue number | 2 |
| Publication status | Published - 2002 |