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BACKGROUNDPhysicochemical characteristics, proteolysis and lipolysis were studied throughout the ripening of eight batches of a traditional Spanish variety made from raw cow's milk, in order to establish a basis for its industrial production.
RESULTSThe main compositional characteristics of this cheese after 60 days of ripening were its high proportion of total solids (TS; 752 g kg−1 of cheese),...