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Hydrolysis of milk lactose by B-galactosidase preparations prior to the addition of lactic acid starters may stimulate the growth and activity of lactic acid bacteris with consequent increase in the concentration of starter enzymes in the cheese matrix and this in turn may contribute to the process of ripening.therefore the second part of this study was carried out to evaluate the effect of using B-galactosidase treated milk on the quality and ripening of ras andwhite pickled cheeses.
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