Other unidentified bands with electrophoretic mobility slower than 'tCaseins were noted. Between d 1 and 14 postmanufacture, <ls1-casein and ~-casein decreased by 26.4 10.1 % and 40.2 9.0%. Levels of total N soluble in water increased from 4.07 1.10% in fresh cheese to 9.66 1.61 % in 14-d-old cheese.
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Farkye et al. (1991) studied this question.
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