Figure 6.

Number of peptides per protein in in vitro digested Ras cheese at different ripening times. Analysis was carried out on low-molecular weight peptide fractions extracted by ultrafiltration at 3 kDa from in vitro digested Ras cheese samples at 30 (R30 sample), 90 (R90 sample) and 180 (R180 sample) days of ripening. (a) Number of peptides identified in in vitro digested Ras samples released from caseins and whey proteins. (b) Evolution of caseins peptide number during Ras cheese ripening after in vitro digestion. (c) Evolution of whey proteins peptide number during Ras cheese ripening after in vitro digestion. The complete list of identified peptides can be found in Supplementary Table S2.