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Urea-polyacrylamide gel electrophoretograms of a Toma-like and b Cheddar cheeses. ChAD1.6 Toma-like cheese during ripening (Ax); Control and fortified cheeses at day 30 of ripening (Ay). ChAD1.6 Cheddar cheese during ripening (Bx); Control and fortified cheeses at day 120 of ripening (By). Abbrev: (Std) Sodium caseinate; (1) Control; (2) ChBD0.8; (3) ChBD1.6; (4) ChAD0.8; (5) ChAD1.6; (6) BAR0.8; (7) BAR1.6
