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Protein and lipid oxidative stresses during cheese manufacture
- Fedele, E., Bergamo, P.
- Journal of food science 2001 v.66 no.7 pp. 932-935
- cheesemaking, oxidation, lipid peroxidation, carbonyl compounds, malondialdehyde, tocopherols, quinones, biomarkers, heat treatment, temperature, duration
- The amounts of protein-bound carbonyls (PC), malondialdehyde, (MDA) and the tocopherolquinone/tocopherol ratio (TQ) were used as markers to evaluate the oxidative damage during manufacture. Their concentrations were determined in 11 Italian cheese varieties produced with different curd heat treatments. A positive correlation between heat intensity and oxidative damage was found (p < 0.05). No correlation was seen between ripening time and oxidation extent in differently ripened Grana Padano cheese. Positive correlation between heating and TQ and PC levels was found (p < 0.001 and 0.05, respectively) in Grana Padano cheese produced with milk pasteurized at 58, 68, or 72 degrees C. Pasteurization ad curdling steps, during mozzarella cheesemaking, highly contributed to TQ yield.