Characteristics Of Milk Research Articles

Fermented milk supplemented with pequi oil microcapsules: effects on physicochemical properties, stability, in vitro digestion, and bioaccessibility

Pequi oil presents high levels of unsaturated fatty acids and beta-carotene and has been used for nutraceutical purposes. Microcapsules can improve the protection of bioactive compounds in pequi oil and mask the inherent smell and taste for food applications. However, the stability of the microencapsulated oil and its influence on the product characteristics need to be investigated. This work evaluated the impact of pequi oil microcapsules on the physicochemical characteristics of fermented milk and other aspects of stability, digestion, and bioaccessibility via the analysis of beta-carotene present in the oil. During 28 days of storage, the pH values decreased from 4.5 to 4.32 for all fermented milk. Syneresis values decreased (<50%) due to water retention caused by the biopolymers on the microcapsules. Microencapsulation promoted an improvement in oil stability and a gradual release for 120 min, which allowed a better condition for beta-carotene quantification in the micellar phase and resulted in better bioaccessibility. Thus, the microcapsules positively influenced the physicochemical properties of the fermented milk and improved oil bioaccessibility aspects.

The effects of bentonite and activated charcoal treatments on aflatoxin content (AFB1, AFB2, AFG1, and AFG2) and physicochemical characteristics of hazelnut milk

The effects of bentonite and activated charcoal treatments on aflatoxin content (AFB1, AFB2, AFG1, and AFG2) and physicochemical characteristics of hazelnut milk

REGIONAL CENTERS FOR THE BREEDING OF HOLSTEIN CATTLE OF UKRAINE

REGIONAL CENTERS FOR THE BREEDING OF HOLSTEIN CATTLE OF UKRAINE

GENEALOGICAL STRUCTURE OF THE UKRAINIAN BROWN DAIRY BREED

GENEALOGICAL STRUCTURE OF THE UKRAINIAN BROWN DAIRY BREED

Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile

Feed production systems should consider more sustainable solutions to reduce the pressure on earth's finite resources. In this work, we investigated the effect of microencapsulated condensed tannins (MCTs)‐enhanced diet on the cow milk characteristics. The diet reduced the urea content, while preserved and the n‐3 and n‐6 portion of fatty acids. Aside from the rising of vitamin C level, MCTs had a negative effect on the amount of B group vitamins. MCTs may be considered a promising feed supplement that offers a good trade‐off in terms of milk chemical quality while increasing the environmental sustainability of cattle livestock.

Impacts of cold-extrusion whey protein isolate synergized with inulin on physicochemical characteristics of fermented milk

Impacts of extruded whey protein isolate-inulin (EWPI-I) complexes with different inulin ratios (5%, 10%, and 15%) on the textural, sensory, and rheological characteristics of fermented milk were investigated in this work. The addition of inulin to both EWPI-I and WPI-I complexes in ratios of 0–15% resulted in a gradual increase in apparent viscosity, water holding capacity (WHC), viable counts, and consistency index K of fermented milk. However, these properties decreased during the storage period (P < 0.05). Rheology analysis revealed that the consistency index K of EWPI-I fermented milk was higher than that of WPI-I fermented milk within 14 days of storage due to the formation of high molecular WPI polymers induced by extrusion. Principal component analysis (PCA) showed that EWPI-15%I (inulin ratios of 15%) fermented milk exhibited the best characteristics among all fermented samples. Furthermore, hardness, adhesion, chewiness and WHC of EWPI-15%I fermented milk were 261.13%, 298.31%, 480.40% and 38.24% higher than those of untreated fermented milk. It was observed that on the first day of storage, the viability of S. thermophilus and L. bulgaricus in EWPI-15%I fermented milk increased by 2.99% and 3.14%, respectively, compared to untreated samples. The proliferation of S. thermophilus and L. bulgaricus was found to be more conducive with combination of EWPI and inulin. Therefore, EWPI-I complex could remarkably improve water holding capacity and rheological properties of fermented milk, which will be applied for developing fermented dairy products with high quality characteristics.

Effect of green tea extract on heat-induced protein interactions and rennet coagulation in milk

The impact of green tea extract (GTE) on heat-induced milk protein interactions and enzymatic coagulation of milk was investigated. GTE addition affected the renneting process, more apparent for heat-treated samples. The enzymatic phase of rennet coagulation was negatively affected by GTE, with a significantly lower amount of κ-casein hydrolysis for intense heat-treated samples. Gel characteristics of raw milk were unaffected by GTE, but mild heat-treated samples with GTE displayed decreased gel firmness and increased water holding capacity compared with control samples. Model studies conducted with purified β-lactoglobulin A and κ-casein revealed that GTE caused a significant impact on interactions between denatured β-lactoglobulin A and κ-casein. Heat-induced large aggregate/complex formation between β-lactoglobulin A and κ-casein in milk samples was not significantly affected, highlighting the importance of the reaction medium. The presence of casein micelles in milk, which are strong candidates for phenolic binding, may ultimately impact protein–protein interactions.

Integrated metabolomic analysis of Lactiplantibacillus plantarum NMGL2 reveals its survival and response to combinational cold and acidic conditions during storage of fermented milk

This study aimed to elucidate the molecular mechanism of Lactiplantibacillus plantarum NMGL2 (L. plantarum NMGL2) isolated from traditional Inner Mongolia cheese that how it survived under simultaneous cold and acid conditions, and developed potential protective strategies for bacterial survivability. L. plantarum NMGL2 was previously shown with numerous bioactivities such as antibiofilm, cholesterol-lowering effect, and bile acids binding capacity. In this study, non-directional UPLC-Q-TOF-MS/MS-based metabolomics was performed to investigate the metabolic variations in L. plantarum NMGL2 during refrigerated storage of the fermented milk to comprehend the underlying chemical process of bacterial resistance under the cold and acid conditions. Organic acids, fatty acids, polypeptides, amino acids, and carbohydrates were all among the 122 differently abundant metabolites discovered, which were mostly involved in organic acid, sugar, protein, amino acid, and purine metabolisms, This indicated that the bacteria counteracted the combinational coldness and acidity by increased biosynthesis of several important biomolecules such as glycolipids and glycoproteins for providing cell protection, glutamate for initiating cell deacidification process, and DNA for cell repairing, as well as cell membrane proteins and cell wall peptidoglycan. Western blot analysis confirmed up-regulation of PGRP protein, implicating that the cell wall peptidoglycan played a significant part in bacterial resistance under cold and acid conditions. Further SPME-GC/MS analysis demonstrated different volatile metabolites detected in the fermented milk during the storage, including 7 acids, 4 alcohols, 2 aldehydes, 4 ketones and 3 esters, which provided unique flavor characteristic of fermented milk for favorable consumer acceptance of the product. For the first time, our research elucidates the molecular mechanism by which L. plantarum survives simultaneous cold and acid conditions with development of potential protective strategies under such conditions.

Karakterisasi Bobot Jenis dan Identifikasi Kalsium Pada Susu Kedelai

Soy milk is a drink that is good for health because it contains protein, unsaturated fatty acids, vitamins, carbohydrates and important minerals needed by the body such as calcium. Calcium functions to help the process of forming bones and teeth, blood clotting, muscle contraction, transmitting nerve cell signals, maintaining bone density, supplements in lowering LDL cholesterol levels. This study aims to determine the density characteristics of soy milk produced and to identify the calcium content qualitatively in soy milk drinks circulating in Pontianak City. The research method used in this study is descriptive non-experimental using 3 samples of soy milk circulating in Pontianak City with purposive sampling technique. Sample preparation in this study was carried out by wet digestion using HNO3 65% p.a solvent. Qualitative identification of calcium content was carried out using 5% ammonium oxalate reagent. The presence of a white precipitate after the addition of 5% ammonium oxalate indicates a positive calcium in the sample. Characterization of the specific gravity of soy milk was carried out using a pycnometer. The results obtained in this study are samples of soy milk A, B and C are positive for calcium because they form a white precipitate when soy milk samples are added with 5% ammonium oxalate reagent and the density of soy milk A, B and C is 1, respectively. ,00894905 g/mL, 1.008108836 g/mL and 1.008789684 g/mL.

Milk Composition of Creole Goats Raised at Different Altitudes in an Extensive Production System in Northeast Mexico.

Goat milk composition is affected by feeding, and in semiarid rangeland, information on Creole goat milk physicochemical composition is lacking. For the fulfillment of this objective, three agroecological regions (AR) considering altitude (lowland 87, highland 779, and mountain 1309 m above sea level) with different botanical compositions were chosen. Every AR analyzed accounted for 30 goat herds, with a total of 90 herds. The results demonstrated that altitude had an influence mainly on density and protein. Milk density increases as altitude increases; conversely, milk protein increases as altitude decreases. On the other hand, in the mountain and lowland ARs, the salts and solids not fat (SNF) percentages were higher compared to that of the highland AR (p < 0.05). The freezing point (FP) was higher at highland altitudes compared to that of mountain and lowland ARs (p < 0.01). In the milk fatty acids (FA) profile, only the C14:1 value was affected by altitude, whereas goat milk at lowland and mountain altitudes had higher values compared to that at highland altitudes (p < 0.05). Additionally, late lactation stage fat, FP, and pH values were higher compared to early lactation values. The opposite effect was observed for salts and SNF. In the FA profile, late lactation values were higher for C10:0 and C8:0 compared to early lactation values. The opposite trend was observed for C18:2n6t. The thrombogenic index was significantly higher at lowland altitudes compared to highland altitudes, and similar to the mountain AR. These goat milk characteristics could be explained as a consequence of animal nutrition, as well as the goat's meat-type phenotype.

The Effect of Lameness on Milk Production of Dairy Goats.

Lameness on dairy goat farms is a welfare concern and could negatively affect milk production. This study's objective was to evaluate the effects of clinical lameness on the daily milk production of dairy goats. Between July 2019 and June 2020, 11,847 test-day records were collected from 3145 goats on three farms in New Zealand. Locomotion scoring of goats used a five-point scoring system (0 to 4). The dataset was split into two groups by lactation type, where goats were classified as being in seasonal lactation (≤305 days in milk) or extended lactation (>305 days in milk). A linear mixed model was used to analyze datasets using milk characteristics as the dependent variables. Severely lame goats (score 4) in seasonal and extended lactation produced 7.05% and 8.67% less milk than goats not lame, respectively. When the prevalence of severe lameness is between 5 and 20% of the herd, the estimated average daily milk income lost was between NZD 19.5 and 104 per day. This study established the negative impact of lameness on milk production and annual income in dairy goats on three farms.

Comparative analysis of fat digestion characteristics in sow milk and piglet formulas based on dynamic in vitro gastrointestinal digestion

Piglet formula is an important substitute for piglets when sow milk is unavailable. Triacylglycerols (TAGs) are the major components of sow milk and formulas. Lipolysis of TAGs in sow milk and five piglet formulas, mainly PF1 containing high similarity of sow milk fat substitute, PF2 containing coconut oil, and PF3-PF5 containing different amounts of 19.7%∼38.5% of medium chain fatty acids, was studied using in vitro dynamic gastrointestinal digestion system of piglets, and to elucidate the mechanism on digestive behaviors affected by different types of fats. The results showed that sow milk exhibited the largest particle size (4.22 μm) and the lowest absolute zeta-potential (12.8 mV) compared with formulas, contributing to its highest lipolysis degree (60.6%). It was followed by PF1 (56.2%), which had a similar fat composition to sow milk, especially the high content of sn-2 C16:0. Similarly, sow milk released the highest level of free fatty acids (56.9%, mainly long-chain species) after digestion, followed by PF1 (54.2%), and the other three formulas (33.8%–50.7%). The releases of diacylglycerides (e.g., L/L, P/L, P/O, O/O, and O/L) and monoacylglyceride-C16:0 were positively correlated with sn-2 C16:0 concentration, and the later will be re-esterified and reutilized for providing energy and essential fatty acids to piglets. It was indicated that the difference of fat digestive behaviors between sow milk and piglet formulas was associated to fat compositions and interfacial properties of their fat droplets. In this regard, digestion of fats for piglet formulas contributes to improving piglet health.

The perceived value of oat milk and the food-choice motives of young, urban people

PurposeBoth governments and the food industry are interested in plant-based products. New products are advertised as climate-friendly, with plant-based materials increasingly replacing animal-based content. In Finland, oat milk dominates the plant-based milk market. The authors studied what features young and urban users of plant-based and cow's milk value in oat milk for coffee and how the preferences of the users relate to ethical food-choice motives.Design/methodology/approachIn total, 308 students filled in an e-questionnaire. The survey used best-worst scaling (BWS), a discrete choice approach, to measure the perceived values related to oat milk characteristics. The ethical motives were measured by a version of the Lindeman and Väänänen scale. Also the respondents' diets were asked. Preference clusters were identified and viewed with the ethical food-choice motives and diets.FindingsThe respondent group that exclusively used cow's milk attached more value to taste, added nutritional elements, discounts and recommendations by friends. The rest of the respondents attached more value to origin and sustainability-related features of oat milk. In the six-cluster solution, one extreme cluster was valuing taste and the other was valuing sustainability-related issues. All the ethical food-choice motives: ecological welfare, political values and religion were (roughly) the higher the cluster valued sustainability-related items. The respondents eating meat were more likely to belong to the clusters valuing taste than non-meat eaters that belong more likely to clusters valuing sustainability-related features.Originality/valueVery few earlier studies have explored the heterogeneity of valuations of plant-based products and the products' relationship with ethical food-choice motives.

Assessing the effect of powder characteristics of infant milk on the compressibility of milk powder compression molding.

Infant formula is an important food for those infants who are deprived of breast milk. However, infant formula powder is prone to fly apart, moisture absorption, sticky spoon, and inaccurate measurement. Block infant formula can solve these problems well. In this study, the characteristics (including particle structure morphology, moisture content, particle size, etc.) of infant formula powder were investigated on the compressive strength and solubility of block infant formula after compression molding with infant formula powder as the object. The results showed that the compressive strength and solubility of the block infant formula made from milk powder with a moisture content of 4.75%, particle size larger than 80 mesh, and morphology of compact grape structure appendages were the best. Therefore, milk powder with this characteristic is the most suitable for the preparation of block infant formula. This study provides referenceable experimental data and theoretical basis for the preparation and application of block infant formula.

Influence of the storage temperature of raw sheep milk on the spoilage potential of Pseudomonas spp.

Due to their quality, high yield and nutritional value, sheep dairy products have been gaining market space and attracting new producers. Pseudomonas spp. is the most common psychrotrophic genus present in bovine refrigerated raw milk and is characterized by intense lipoproteolytic activity. Metalloprotease aprX is one of the enzymes produced by Pseudomonas spp. which has great industrial importance, since it has specific activity in the deterioration of casein, resulting in significant changes in physicochemical properties and sensorial characteristics of raw milk and dairy products. The aim of this study was to observe the occurrence of Pseudomonas spp. in raw sheep milk and evaluate the influence of storage temperature on the spoilage potential of the strains. Raw sheep milk samples were stored at 4 °C or 9 °C (72 h) and plated in Pseudomonas Agar Base supplemented with CFC (25 ºC / 48 h). The isolates characteristic of Pseudomonas had their genus, species (P. putida, P. fluorescens and P. aeruginosa), and presence of gene aprX confirmed by Polymerase Chain Reaction (PCR). The lipoproteolytic capacity and the spoilage potential of the isolates were evaluated in Milk Agar (10%) and Tributyrin Agar Base (1%) (21 °C / 72 h). Initial (2 h) populations of Pseudomonas spp. ranged from 1.0 to 4.2 log CFU/mL; after 72 h, the values observed in milk samples stored at 9 °C (3.0–7.0 log CFU/mL) were higher than those obtained in samples at 4 °C (1.6–6.0 log CFU/mL). A total of 255 strains of Pseudomonas spp. were isolated: 30.2% (77) from milk stored at 4 °C and 69.8% (178) from milk at 9 °C. At both temperatures, P. fluorescens was predominant, followed by P. putida. P. aeruginosa strains, isolated only from samples stored at 9 °C, showed high lipoproteolytic capacity and were characterized by higher proteolytic potential than lipolytic. P. fluorescens was the only species to present high proteolytic (halos > 2 cm) potential. Considering a single storage temperature (4 °C and 9 °C), only P. fluorescens showed higher proteolytic potential than lipolytic. The aprX gene was predominant in P. fluorescens and P. putida isolates (4 °C and 9 °C); strains obtained from milk stored at 4 °C showed higher proteolytic potential than those isolated from milk at 9 °C. All strains of P. fluorescens and only 46.42% of P. putida presented proteolytic capacity at 9 °C. The aprX gene was observed in all P. aeruginosa strains, but only 95.65% of them showed proteolytic capacity. The lipolytic potentials of P. fluorescens and P. putida were not influenced by milk storage temperature. P. fluorescens was the only species to present high lipolytic potential. P. putida isolated from milk at 9 °C was the only species to present higher lipolytic potential than proteolytic. According to the microbiota and the storage temperature, there may be a predominance of proteolytic or lipolytic enzymes in milk and consequently, defects in sheep dairy products. It should also be considered that most of the isolates of Pseudomonas spp. presented lipoproteolytic capacity, which emphasizes the importance of low initial populations of this microorganism in raw sheep-chilled milk, mainly when used in the production of dairy products.

Evaluating the effects of different processing methods on the nutritional quality of bovine milk

Milk is a universal food that is widely consumed around the world irrespective of age. It has a complex matrix consisting of proteins, carbohydrates, minerals, vitamins, and enzymes that have successfully retained the interest of researchers as yet. The aim of the study was to evaluate the effect of low-temperature long-time (LTLT), ultraviolet light (UV), and ultrasound (US) treatments on physicochemical properties, microbial count, and fatty acid profiling of three types of bovine milk – Country (C), Jersey (J), and Holstein Friesian (HF). The study was conducted in southern India, where these three types of milk are commonly consumed. It was found that no significant (p ˂ 0.05) differences in the proximate composition of milk samples subjected to different treatments compared to untreated milk. However, LTLT treatment resulted in a reduction in ascorbic acid content and significant changes in antioxidant activity and lactose content. LTLT treatment was also able to kill the pathogenic bacteria E. coli, whereas UV and US treatment only showed a notable reduction in the E. coli count. Fatty acid profiling of the treated milk samples was done using GC/MS, and Fourier Transform Infrared Spectroscopy (FTIR) was performed to study the types of chemical bonds present. The results showed that non-thermal treatments (UV and US) were able to sustain the chemical characteristics of milk and had potential for implementation in the dairy industry. Overall, the study highlights the potential benefits of non-thermal treatments such as UV and US in maintaining the chemical properties of milk and reducing pathogenic bacteria count. The findings could be useful in the dairy industry to ensure the safety and quality of milk.

Assessment of the physicochemical and sensory characteristics of fermented camel milk fortified with Cordia myxa and its biological effects against oxidative stress and hyperlipidemia in rats.

Natural feed additives and their potential benefits in production of safe and highly nutritious food have gained the attention of many researchers the last decades. Cordia myxa is a nutrient-dense food with various health benefits. Despite this fact, very limited studied investigated the physicochemical and sensory impacts of incorporation of fermented camel milk with Cordia myxa and its biological effects. The current study aimed to assess the physical, chemical, and sensory characteristics of fermented camel milk (FCM) fortified with 5, 10, and 15% Cordia myxa pulp. The study demonstrated that fortification of camel milk efficiently enhanced protein, total solids, ash, fiber, phenolic substance, and antioxidant activity. When compared to other treatments, FCM supplemented with 10% Cordia myxa pulp had the best sensory features. In addition, FCM fortified with 10% Cordia myxa pulp was investigated as a potential inhibitor of hypercholesterolemia agents in obese rats. Thirty-two male Wistar rats were split into two main groups including normal pellet group (n = 8) served as negative control group (G1) and a group of hyperlipidemic animals (n = 24) were feed on a high-fat diet (HFD). Hyperlipidemic rats group (n = 24) were then divided into three subgroups (8 per each); second group or positive control (G2) which include hyperlipidemic rats received distilled water (1 mL/day), the third group (G3) involved hyperlipidemic rats feed on FCM (10 g/day) and the fourth group (G4) included hyperlipidemic animals feed on 10 g/day FCM fortified with 10% of Cordia myxa pulp by oral treatment via an intestinal tube for another 4 weeks. In contrast to the positive control group, G4 treated with Cordia myxa showed a substantial decrease in malondialdehyde, LDL, cholesterol, triglycerides, AST, ALT, creatinine, and urea levels, while a significant increase in HDL, albumin, and total protein concentrations. The number of large adipocytes decreased while the number of small adipocytes increased after consumption of fortified FCM. The results indicated that fermented milk fortified with Cordia myxa pulp improved the functions of the liver and kidney in hyperlipidemic rats. These results demonstrated the protective effects of camel milk and Cordia myxa pulp against hyperlipidemia in rats.

Comparison of chemical composition of organic and conventional Italian cheeses from parallel production

Although there are several studies comparing organic and conventional milk characteristics, very few focused on dairy processed products such as cheese. Thus, this study aimed for a detailed controlled examination of gross composition, minerals, and the fatty acid profile of organic (ORG) and conventional (CON) Italian cheeses from parallel production. Four Italian cheese types were analyzed: 'Latteria' (ORG, n = 9; CON, n = 10); 'Asiago Protected Denomination of Origin (PDO) fresco' (ORG, n = 9; CON, n = 9); 'Caciotta' (ORG, n = 8; CON, n = 8); and 'Mozzarella Traditional Specialties Guaranteed (TSG)' (ORG, n = 14; CON, n = 14). Cheese samples were collected from September 2020 to August 2021. Gross composition, minerals, and fatty acids were determined using infrared spectroscopy. Within each cheese type, paired ORG and CON samples were compared using a non-parametric Wilcoxon signed-rank test. 'Latteria' showed lower PUFA, n-3, and n-6 content, and greater Fe, K, C10:0, C12:0, and C16:0 content in ORG than CON (P < 0.05). 'Asiago PDO fresco' showed lower protein and Zn content, and greater salt, ash, and Na content in ORG than CON (P < 0.05). 'Caciotta' showed lower ash, n-3, and n-6 content and greater K, C4:0, C8:0, C10:0, C14:0, and C16:0 content in ORG than CON (P < 0.05). 'Mozzarella TSG' showed lower fat and, therefore, fatty acids content, and greater moisture, ash, and Mg content in ORG than CON (P < 0.05). In conclusion, few significant differences in chemical composition were observed between ORG and CON cheeses, regardless of the type considered. Moreover, 'Asiago PDO fresco' showed fewer significant differences between ORG and CON when compared with 'Latteria', 'Caciotta', and 'Mozzarella TSG'.

Association between adherence to a low carbohydrate dietary (LCD) pattern with breast milk characteristics and oxidative markers in infants’ urine: a cross-sectional study

BackgroundBreast milk (BM) is a dynamic fluid that varies over time and between women. The variations in BM components are most likely associated with maternal diet quality. This study aimed to assess adherence to a low carbohydrate dietary (LCD) pattern with oxidative stress markers of BM characteristics and infants’ urine.Materials and methodsIn this cross-sectional study 350 breastfeeding mothers and their infants were recruited. BM samples were collected from mothers, and urine specimens were obtained from each infant. To evaluate LCD scores, subjects were divided into 10 deciles according to the percent of energy obtained from carbohydrates, proteins, and fats. Determination of total antioxidant activity was conducted using the ferric reducing antioxidant power (FRAP), 2, 2′-diphenyl-1-picrylhydrazyl (DPPH), thiobarbituric acid reactive substances (TBARs), and Ellman’s assay. Biochemical assays of samples including calcium, total protein, and triglyceride level were also performed using commercial kits.ResultsParticipants with the greatest LCD pattern adherence were placed into the last quartile (Q4), and those with the minimum LCD were in the first quartile (Q1). Individuals in the highest LCD quartile had significantly higher levels of milk FRAP, thiol, and protein, as well as infant urinary FRAP and lower milk MDA levels than those in the lowest quartile. Multivariate linear regression analyses indicated that higher score of the LCD pattern was associated with a higher level of milk thiol, protein, and lower level of milk MDA (p < 0.05).ConclusionOur findings show that adherence to a LCD, as defined by a low level of carbohydrates in daily food intake, is linked with improved BM quality and markers of oxidative stress in infant urine.

Effects of time and temperature of storage on chemical and nutritional characteristics of raw milk for Provolone Valpadana PDO cheesemaking: a multivariate approach.

We evaluated the possibility of increasing the storage temperature of raw milk for Provolone Valpadana cheesemaking, to identify the most suitable conditions of time and temperature for a pre-maturation process. We used Principal Component Analysis (PCA) to analyze the overall effects of different storage conditions on chemical, nutritional and technological characteristics of the raw milk. Four different thermal storage cycles, two at fixed temperature/time (6 and 12°C for 60 h) and two with two-phase thermal cycle (10 and 12°C for 15 h, followed by refrigeration at 4°C for 45 h) were studied. Although a moderate heterogeneity among raw milks from the 11 producers of Provolone Valpadana cheese was observed, PCA revealed the critical aspects of the extreme storage conditions (60 h of refrigeration). Some samples resulted in anomalous behaviors, probably related to unexpected fermentation phenomena occurring with increasing storage temperature. The acidification and the increase in the contents of lactic acid, soluble calcium, and degree of retinol isomerization observed in the anomalous samples can compromise the technological functionality of milk. Conversely, the storage with a two-phase thermal cycle did not lead to variations in any measured characteristic, suggesting that mild refrigeration conditions (10 or 12°C for 15 h followed by 4°C for 45 h) could be a good compromise in favoring milk pre-maturation without altering its quality characteristics.