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A dipeptidase was purified to homogeneity from the cell-free extract of Lactobacillus casei ssp. casei IFPL 731 by a combination of heat treatment, hydrophobic interaction chromatography, anion-exchan...
Concentrations of FFA in Cheddar-like hard goat cheeses were all above the threshold concentrations, except for pentanoic, heptanoic, and 10-undecenoic acids. The relative abundance of n-chain FFA in ...
Raw milk from French Alpine goats was processed to Cheddar-like hard goat cheese. After milling, the curd was split into three portions and salted separately at the rate of 2.5, 3.0, and 4.0% of the c...

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