Cheddar Cheese samples (good cheese, weak cheese, cheese made with pasteurized milk, cheese made with heat-shocked milk, cheese from production plant A, cheese from production plant B, cheese made with adjunct culture, and cheese made without adjunct culture), were evaluated during the ripening stage. Proteolysis was studied by a fractionation...
In the face of environmental stressors, change is imperative for species to remain in place. The nature and degree of this change is of great interest, as it sheds light into the ways in which species respond to ecological and habitat change and may continue to respond during periods of...