Wilkinson, Martin G.; Guinee, Timothy P.; O'Callaghan, D.M.; Fox, P.F.
(EDP Sciences, 1992)
The effects of exogenous enzyme preparations, ie FlavourAge-FR or DCA 50, on
proteolysis flavour texturai development in high (38%) or low (35%) moisture Cheddar cheeses ripened at 4 or 10°C for 180 days were investigated. ...