Chemical characteristics, oxidation and proteolysis in cheese produced from fresh or stored milk subjected to heat treatments

Cheese produced from fresh, stored or heat pretreated (65 degrees C for 15 s) milk subjected to pasteurisation (72 degrees C or 77 degrees C for 15 s) was studied for chemical characteristics and proteolysis after 4 and 21 days of storage. Antioxidant activity was higher in cheese from fresh milk than in cheese from stored and heat pretreated milk. Malondialdehyde content as an index of lipid oxidation increased in cheese made with pretreated and preserved milk than in cheese made with fresh milk. Antioxidant activity and lipid oxidation were not significantly affected by pasteurisation temperature. Proteolysis increased during cheese maturation regardless of milk heat treatments.