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Overall theme of his research is Dairy Biochemistry with particular reference to factors affecting cheese flavour and texture, proteolysis during cheese maturation including the role of non-starter lactic acid bacteria and smear microorganisms, the ripening of hybrid and non-Cheddar varieties, the specificity of proteinases on the caseins, proteolysis and lipolysis in cheese during ripening and characterization of enzymes important to cheese ripening (proteinases, peptidases, amino acid catabolic enzymes).
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