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. 2021 Dec 8;11(12):3502. doi: 10.3390/ani11123502

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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SDS PAGE of the matrices of the three dairies: (a) Dairy X; (b) Dairy Y; (c) Dairy Z. The results reported are referred to the beginning of the experiment (T0; fresh matrices, 0 day) and to the end of the freezing storage (T11; 11 months). The fragment γ4-casein selected for this study has been indicated as “β-CN (69-209)”. The matrices were: RM (raw milk), TM (thermized milk), PC (pre-mature curd), MC (mature curd) and BMC (Buffalo Mozzarella cheese). STD (Standard) is the Protein Molecular Weight Marker (10-250 kDa).