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Iranian white‐brined cheese was made in open vats using commercial adjunct culture of Lactobacillus helveticus Lh.Bo2 in viable and freeze‐shocked (FS) forms. Biochemical and sensory characteristics of the trial cheese were studied during 2 months of ripening. Assessment of primary proteolysis by SDS‐PAGE and water soluble nitrogen for the trial cheese showed no or small differences throughout ripening. However, the experimental cheeses exhibited significantly greater rates of free amino group formation. Lipolysis as measured by total free fatty acid was consistently higher in cheese made with the FS adjunct culture. Expert panellists detected significant differences between the control and the experimental cheese.
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Hashemi et al. (2009) studied this question.
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