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Ripening of Cheddar cheese manufactured from raw milk (control) and milk HP-treated at 400MPa or 600MPa for 10min at 20°C was studied. Counts of non-starter lactic acid bacteria (NSLAB) were significantly reduced after HP-treatment of milk at 600MPa; however, NSLAB recovered after 60days of ripening. Overall, increased proteolysis and levels of free fatty acids were found in cheese manufactured from...
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