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Soley Biotechnology Institute creates technology that extends shelf life of cheese
date:Apr 05, 2016
ance of unfortunate situations that affect the shelf life of cheese, including excessive absorption of water, shedding of outer surface of cheese, effects of light (UV and IR), loss of taste, loss of calcium and protein, rusting of cheese, early swelling and late swelling problems, faulty eye/hole formations and faulty skin/tissue formations.

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