Peptide Profile Changes in Buffalo Milk Cheese during Different Storage Periods and Characterization of Novel Bioactive Peptides through Peptidomics

This study aimed to investigate the changes in the bioactive peptides (BPs) of buffalo milk cheese (BMC) within 15 days of storage. A total of 3605 peptides were identified in the BMC, with 260 peptides remaining stable for 15 days. Among these, the peak intensities of all reported BPs (9 peptides) increased on the 15th day. Additionally, two novel antioxidant peptides, AYF (IC