Biochemistry, Genetics and Molecular Biology
4 years ago

Cheddar cheese ripening boosts antioxidant and ACE-inhibitory bioactivity levels!

International Journal of Chemical Studies
Bioactivity of cheddar cheese during ripening
Shamim Hossain, Yogesh Khetra, Sanjeev Khade, Sangita Ganguly

Paper Summary

Cheddar cheese develops beneficial properties like antioxidants and ACE-inhibitors as it ages. A study looked at how these properties change during ripening over 4 months. Antioxidant levels increased until day 60, then decreased. ACE-inhibitory activity was highest on day 30, then decreased.

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