STUDY OF PROTEOLYSIS IN CHEESE MADE FROM DEONI AND CROSSBRED MILKSOUMYASHREE T.C. AND BIKASH C. GHOSHAbstract The cheese made from Deoni and Crossbred milk were prepared and analysed for proteolysis. Soluble protein content of cheese made from Deoni milk was significantly higher (P<0.05) than cheese made from Crossbred milk at the end of 12M. The degradation of protein was more in Deoni milk Cheddar cheese compared to Crossbred milk Cheddar cheese throughout the ripening, which was revealed by RP-HPLC. |