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Figure 2.

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Level of intact αs1-casein as a percentage of the level at 1 day for Cheddar cheeses made from milk containing 0% (●), 0.1% (○), 0.25% (▼), 0.4% (∇) or 2% (■) equine blood serum after 1, 90, and 180 days of ripening.

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