volume 62, issue 3, P235-239 2005
DOI: 10.1590/s0103-90162005000300006
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Abstract: ABSTRACT: The application of milk ultrafiltration technology for cheese manufacture presents several advantages. However, it also influences proteolysis and, consequently, cheese ripening. The effects of five different processing methods for Prato cheese were evaluated with respect to the time evolution of the extent and depth of proteolysis indexes (EPI and DPI). The following treatments (T) for cheese production were studied: T1 -without ultrafiltration (standard); T2, T3, T4 and T5 -using milk concentrated…

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