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Article

Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics

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Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura, Via Salaria, 31, 00015 Monterotondo, Italy
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Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura, S.S. 7 Via Appia, 85051 Bella Muro, Italy
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Author to whom correspondence should be addressed.
Academic Editor: Giovanni Bittante
Dairy 2021, 2(4), 585-601; https://doi.org/10.3390/dairy2040046
Received: 7 June 2021 / Revised: 6 September 2021 / Accepted: 24 September 2021 / Published: 18 October 2021
The oxidative stability of milk and dairy products is a very interesting topic for the dairy industry due to the growing demand for foods containing bioactive compounds with positive health effects. The aim was to evaluate the oxidative stability of milk intended for cheese production. The effect of storage time, heat pre-treatment, and milk pasteurization temperature on the characteristics of milk and cheese was investigated. The cheese samples were produced with pasteurized milk at both 72 and 77 °C for a time of 15 s using three types of milk: raw fresh milk processed within 48 h of milking, raw stored milk processed within 96 h, and thermized milk that was heat-treated upon arrival at the dairy and processed within 96 h of milking. In total, three repetitions were carried out for each type of milk and pasteurization. Samples of milk before and after pasteurization and cheese at 14 days of storage were analyzed. Antioxidant activity decreased from starting milk to milk after pasteurization to final cheese. The longer storage time of the milk had significant effects on the antioxidant stability of the cheese (64.95 vs. 59.05% of antioxidant activity). Thermization of the milk further reduced the stability of the cheese (54.05% of antioxidant activity). The greater antioxidant stability of fresh milk and cheeses produced with fresh milk is the first result that encourages the production of cheese from a milk that best preserves its original characteristics. View Full-Text
Keywords: fresh milk; antioxidant activity; pasteurized milk; milk oxidation; cheese production fresh milk; antioxidant activity; pasteurized milk; milk oxidation; cheese production
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MDPI and ACS Style

Tripaldi, C.; Rinaldi, S.; Palocci, G.; Di Giovanni, S.; Claps, S.; Buttazzoni, L. Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics. Dairy 2021, 2, 585-601. https://doi.org/10.3390/dairy2040046

AMA Style

Tripaldi C, Rinaldi S, Palocci G, Di Giovanni S, Claps S, Buttazzoni L. Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics. Dairy. 2021; 2(4):585-601. https://doi.org/10.3390/dairy2040046

Chicago/Turabian Style

Tripaldi, Carmela, Simona Rinaldi, Giuliano Palocci, Sabrina Di Giovanni, Salvatore Claps, and Luca Buttazzoni. 2021. "Effect of Storage and Heat Treatment of Milk Destined for Cheese Production on Its Oxidative Characteristics" Dairy 2, no. 4: 585-601. https://doi.org/10.3390/dairy2040046

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