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Figure 3.
Effect of different scalding temperatures (60, 70, 80 or 90 °C) on urea-polyacrylamide gel electrophoretograms of the pH 4.6-insoluble fractions of Malatya cheese made from raw (R) or pasteurized milk (P). Codes 60, 70, 80 or 90 refer to scalding temperature of the curd (°C).