Proteolysis and volatile compounds in Mediterranean buffalo milk blue cheese: Quality determinants and functional peptides

This study explores the proteolytic changes and volatile organic compound (VOC) profiles occurring during the ripening of Mediterranean buffalo milk blue cheese.The main objective was to characterize bioactive peptides, casein phosphopeptides, and volatile compounds and to assess their potential imp...

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Autors principals:	Federica Della Cerra, Giuseppina Garro, Rosaria Cozzolino, Sabrina De Pascale, Mariapia Esposito, Gianluca Picariello, Simonetta Caira, Andrea Scaloni, Francesca Marino, Francesco Addeo
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2025-06-01
Col·lecció:	Journal of Agriculture and Food Research
Matèries:	Buffalo milk blue cheese Ripening Proteolysis Volatile organic compounds Bioactive peptides
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2666154325002947
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