Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese.

Foods · 2023 · PMC10217457 · PMID 37238821

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a decreasing trendno p-value reported

Although some variations in the peak areas of the PMPs throughout the ripening process were noticed, a decreasing trend was not observed, indicating reasonable proteolytic stability of the whey proteins β-LG and α-LA, and a constant hydrolysis of the PMPs in Edam-type cheese at any monitored ripening time.

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