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The effect of milling on proteins in model Queso Fresco cheeses

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Figure

Figure 1. Protein profiles of bovine milk reference (lane 1) and Queso Fresco after 1, 4, and 8 weeks of storage at 4˚C (lanes 2, 3, and 4, respectively); sample c is presented to illustrate pat-tern typical of all milling treatments
Table 1. Densitometry measurements from SDS-PAGE show-ing decreases in αs1-casein and β-casein

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