Stefan Poznanski ¹, Feliks Siudak ¹

Affiliations
1 Department of Dairy Technology, University of Agriculture, Olsztyn, Poland, PL

Abstract

Much attention has been paid to the intensified technology of cheese and quark manufacture and the degradation of protein and fat during ripening, but few studies have been devoted to the digestibility and biological value of protein in rennet cheeses and quarks.

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