Figure 11.

Peptide abundance per protein in PR cheeses at different ripening times. Analysis was carried out on low-molecular-weight peptide obtained by ultrafiltration at 3 kDa from the water-soluble peptide fractions extracted from the different PR cheeses. (A) Total peptide abundance per protein in PR cheeses from dairy C at 12, 18, 24, and 30 months of ripening. (B) Total peptide abundance per protein in PR cheeses from dairy L at 12, 18, 24, and 30 months of ripening. (C) Total peptide abundance per protein in PR cheeses from dairy R at 12, 18, 24, and 30 months of ripening. (D) Total peptide abundance per protein averaged according to the ripening time. Data are reported as the sum of the intensity of each identified peptide measured as the area under the peak (AUP) by Skyline analysis. The complete list of identified peptides and the semi-quantitative data can be found in Supplementary Table S6.