Cheese’s vitamin K2 content, pasteurization, and beneficial enzymes: Comments by Jack C.

The text below is all from commenter Jack C.’s notes on this post summarizing research on cheese. My additions are within “[ ]”. While the comments are there under the previous post for everyone to see, I thought that they should be in a separate post. Among other things, they provide an explanation for the findings summarized in the previous post.***During [the] cheese fermentation process the

cheese, pasteurization, Research, vitamin K2