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Figure 4.


Effect of different scalding temperatures (60, 70, 80 or 90 °C) on RP-HPLC peptide profiles of the pH 4.6-soluble fractions of Malatya cheese made from raw (R) (a) and pasteurized (P) milk (b) at 60 days of ripening. Codes 60, 70, 80 or 90 refer to scalding temperature of the curd (°C).

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