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Palabras clave – provistas por la editorial

ACE inhibition; antioxidant activity; hydrolysis; response surface methodology; whey protein concentrate; Parmigiano Reggiano cheese; somatic cells; milk composition; cheese yield; cheesemaking losses; cheese ripening; ripening extension; cheese microstructure; free amino acids; capillary electrophoresis; proteolysis; volatile compounds; confocal laser scanning microscopy; dairy product analysis; cheese peptidomics; cheesemaking; data-independent acquisition; whey; buttermilk; second cheese whey; ultrafiltration; reduced-fat cheese; hard cheese; long ripened cheese; ripening rooms; environmental ripening conditions; quantitative descriptive analysis; texture; water activity; image analysis; cheesemaking technology; milk whey; hydrolyzed collagen; bioavailability; “bryndza” cheese; electronic nose; gas chromatography; volatile organic compounds; microbiota; Flammulina velutipes; protein–polysaccharide complexes; stability; bio-layer interferometry; in vitro digestibility; binding regions; Quark-type cheese; cow cheese milk homogenization; cheese milk heat treatment; sugars and organic acids; proteolysis indices; texture profile analysis; whey protein denaturation; n/a