Figure 1. SDS-PAGE of goat cheeses with five starter cultures at different maturation periods. MC (A, cheese made with M), TC (B, cheese made with T), LC (C, cheese made with Lp), M1C (D, cheese made with M1), and M2C (E, cheese made with M2). From left to right, the leftmost M was the standard protein band; the protein electrophoresis bands were 1 (1, 2), 7 (3, 4), 15 (5, 6), 30 (7, 8), 45 (9, 10), and 60 days (11, 12), respectively. The period was two sets of parallels

From

Amino Acid Composition and Nutritional Evaluation of Proteins in Goat Cheeses Produced with Different Starter Cultures

Rong JIA, Yuting LOU, Fuxin ZHANG, Yufang LIU, Weizhe WANG, Haishuai PENG, Yuanyuan HUI, Bini WANG

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