The concentrations of all amino acids mentioned above displayed an increasing trend from 26 up to 75 weeks of ripening, both in the cheese cores and rinds, with a stagnation or small decrease between 36 and 45 weeks of ripening, followed by a major increase between 45 and 75 weeks.
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The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production.
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