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Figure 1.
Urea-polyacrylamide gel electrophoretograms (12.5% T, 4% C, and pH 8.9) of bovine sodium caseinate (CN) and Cheddar cheeses manufactured from milk containing 0% (control), 0.1%, 0.25%, 0.4% or 2% equine blood serum after 1, 90, and 180 days of ripening.