Higher microbial diversity in raw than in pasteurized milk Raclette-type cheese enhances peptide and metabolite diversity after in vitro digestion
Lotti Egger, Olivia Ménard, Lychou Abbühl, Desirée Duerr, Helena Stoffers, Hélène Berthoud, Marco Meola, René Badertscher, Carola Blaser, Didier Dupont, Reto Portmann
Topics & Concepts
Food scienceCheese ripeningDigestion (alchemy)PasteurizationRaw milkChemistryProteolysisPropionibacterium freudenreichiiBiologyBiochemistryRipeningFermentationEnzymeChromatographyProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems