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25. A. H. Woo and R. C. Lindsay, "Concentration of Major Free Fatty Acids and Flavor Development in Italian Cheese Varieties," Journal of Dairy Science 67, 960-968 (1984).

26. T. Conner, "Advances in Accelerated Ripening of Cheese," Cultured Dairy Products Journal 23, 21-25 (1988).

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29. Code of Federal Regulations, Title 21 §100.120.

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