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Different levels of peptides, amino acids, free fatty acids, and volatile substances are released in cheeses as a result of these three crucial biological events ( Aspergillus oryzae and Aspergillus sojae were shown to have higher levels of lactic acid, amino acids, and acetoin and lower levels of methyl ketones and volatile fatty acids ( The primary carbon sources of the starter microorganisms are lactose and citric acid during cheese fermentation

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