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Differences in heat stability of lipase produced by Ps. fragi, Ps. mucidolens, and Ps. fluorescens were demonstrated. The enzyme produced by Ps. fluorescens was inactivated using the commercial heat treatment applied to milk, whereas the enzymes produced by Ps. fragi and Ps. mucidolens were more heat-stable and caused problems in Purdue Swiss-Type Cheese, making it unmarketable due to the off-flavor developed.
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Pinheiro et al. (1965) studied this question.
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