Calcium phosphate ripening

Figure 10.17 Schematic representation of the gradients of calcium, phosphate, lactic acid, pH and ammonia in ripening of Camembert cheese.

Separates aqueous phase without altering the ionic composition. Principally applied in studies on calcium and phosphate in cheese, buffering capacity, lysis of starter cultures Commonly used to extract short peptides and amino acids. Suitable for bacterially ripened cheeses... 

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