Effect of immunoglobulin G supplementation on stability, fatty acid profile, organic acids, lipid oxidation and sensory features of cheddar cheese.

BMC Microbiol · 2026 · PMC13005352 · PMID 41688897

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extremely significantno p-value reported

Lipolysis is an extremely significant biochemical process taking place in cheese ripening for the development of typical flavor of cheese.

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