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This study investigated the impact of individual lactococcal starter cultures on peptide formation and bitter peptide accumulation during cheese aging using a novel mini-scale cheese production system. Cheeses were produced using single-strain fermentations of Lactococcus lactis and Lactococcus crem...
ORGANISM(S): Bos taurus (Bovine) 
2026-08-01 | PXD079655 | Pride
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