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A new study investigates the ability of bifidobacteria and lactic acid bacteria to grow when exposed to clover honey, sucrose and fructose.

Bovine plasmin activity was studied on Cheddar cheese ripening to evaluate its effect on the improvement of sensory quality in cheese. Plasmin activity was noted to have increased with proteolysis and was found to accelerate ripening and to improve the quality of cheese after three and six months ripening. Cheeses with a three-fold increase in plasmin activity were noted to have the most improved flavor but had showed that activity had a minimal effect on the texture.