The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.

Ripening of cheddar cheese is a time taking process, duration of the ripening may be as long as one year. Long ripening time is a big hindrance in the popularity of cheese in developing countries. Further, energy resources in these countries are either insufficient or very expensive. Therefore, those methods of cheese ripening should be discovered which can significantly reduce the ripening time without compromising the quality characteristics of cheddar cheese. In accelerated ripening, cheese is usually ripened at higher temperature than traditional ripening temperatures. Ripening of cheddar cheese at high temperature with the addition of vitamin E and selenium is not previously studied. This investigation aimed to study the antioxidant activity of selenium and vitamin E in accelerated ripening using cheddar cheese as an oxidation substrate. The ripening of cheddar cheese was performed at 18 °C and to prevent lipid oxidation, vitamin E and selenium were used alone and in combination. The treatments were as: cheddar cheese without any addition of vitamin E and selenium (T1), cheddar cheese added with 100 mg/kg vitamin E (T₂), 200 mg/kg vitamin E (T₃), 800 μg/kg selenium (T₄), 1200 μg/kg selenium (T₅), vitamin E 100 mg/kg + 800 μg/kg selenium (T₆) and vitamin E 200 mg/kg + 1200 μg/kg selenium (T₇). Traditional cheddar cheese ripne ripened at 4-6 °C for 9 months was used as positive control. Cheese samples were ripened at 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 6 and 12 weeks of storage. All these treatments were compared with a cheddar cheese without vitamin E, selenium and ripened at 4 °C or 12 weeks. Vacuum packaged cheddar cheese was ripened 18 °C for a period of 12 weeks and analyzed for chemical and oxidative stability characteristics at 0, 4 and 8 weeks of storage period. Addition of Vitamin E and selenium did not have any effect on moisture, fat and protein content of cheddar cheese. After 6 weeks of ripening, total antioxidant capacity of T₁, T₂, T₃, T₄, T₅, T₆, T₇ and standard cheese were 29.61%, 44.7%, 53.6%, 42.5%, 41.4%, 64.1%, 85.1% and 25.4%. After 6 weeks of ripening, reducing power of T₁, T₂, T₃, T₄, T₅, T₆, T₇ and SC cheese were 14.7%, 18.1%, 26.3%, 19.2%, 25.3%, 33.4%, 40.3% and 11.6%. After 6 weeks of ripening, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity of T₆ and T₇ were 54.2% and 66.9%. While, DPPH free radical scavenging activity of T₁ and standard cheese after 6 weeks of ripening were, 19.1 and 18.5%, respectively. Free fatty acids of vitamin E and selenium supplemented, non-supplemented and standard cheese were not significantly influenced from each other in 0, 6 and 12 weeks old cheddar cheese. Peroxide values of T₁, T₂, T₃, T₄, T₅, T₆, T₇ and standard cheese after 6 weeks of accelerated ripening were 1.19, 1.05, 0.88, 1.25, 0.29, 0.25, 0.24 and 0.28 (MeqO₂/kg). After 6 weeks of ripening, anisidine value of T₆ and T₇ were 6.55 and 6.14. Conjugated dienes of T₁, T₂, T₃, T₄, T₅, T₆, T₇ and standard cheese, after 6 weeks of accelerated ripening were 0.61, 0.55, 0.42, 0.77, 0.65, 0.17, 0.15 and 0.19. After 6 weeks of accelerated ripening, concentrations unsaturated fatty acids in T₁, T₂, T₃, T₄, T₅, T₆, T₇ and standard cheese decreased by18.19%, 17.45%, 16.82%, 16.19%, 12.71%, 8.48%, 6.92% and 14.71%. After 12 weeks of accelerated ripening, concentration of unsaturated fatty acids in T₁, T₂, T₃, T₄, T₅, T₆ and T₇ and standard cheese decreased by 26.2%, 21.2%, 18.7%, 14.2%, 10.4%, 4.84%, 1.03% and 6.78%. Cheddar cheese samples added with vitamin E, selenium and their combinations produced more organic acids during the ripening period of 12 weeks. After 6 and 12 weeks of ripening, flavor score of T₆ and T₇ was better than standard ripened cheddar cheese. After 6 weeks of accelerated ripening, sensory characteristics of T₆ and T₇ were similar to cheddar cheese that was ripened at 4 °C for 9 months. Ripening time of cheddar cheese may be reduced to 6 weeks by elevated temperature (18 °C) using vitamin E and selenium as antioxidants at T₆ and T₇ levels.

In many developing countries, milk chilling facilities are not available on the farm where milk is produced, rather these are located at the distance of 10–12 km. After milking, it takes about 2–3 h to reach milk to the chilling facilities. The milk is then chilled and transported to the milk processing plants for thermal processing and value addition. In developing countries, shelf life of pasteurized milk is only 3 days, as compared to 7–10 days in developed countries. The factors which are responsible for the shorter shelf life of pasteurized milk should be discovered for the improvement of dairy sectors of these countries. The magnitude of chemical changes which takes place in un-chilled milk and their effect on fatty acids profile, antioxidant status and lipid oxidation is not previously studied. Raw milk samples of the same farm were either rapidly chilled to 4 °C immediately or held at room temperature (35 ± 2 °C) for 2 h followed by rapid chilling to 4 °C. Immediately and delayed chilled raw milk samples were stored at 4 °C for 72 h. Both milk samples were pasteurized at 65 °C, filled in 250 ml transparent PET bottles and stored at 4 °C for 6 days. Fatty acid profile, selenium, zinc, total antioxidant capacity, total flavonoid content and 1, 1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging activity, free fatty acids, peroxide value and anisidine value were determined at different stages of the experiment. This experiment was repeated with milk of same farm for at least five times. Storing raw milk at ambient temperature (35 ± 2 °C) significantly influenced the pH and lactose content of milk. The loss of short-chain fatty acids in delayed chilled milk was 1.19%, 3.27% and 1.60%, as compared to immediately chilled raw milk. In delayed chilled milk, loss of C18:1 and C18:2 after 3 days of storage period was 6.67% and 01.22. In delayed chilled milk after 6 days of storage, loss of C18:1 and C18:2 was 7.7% and 1.39%, respectively. In immediately chilled milk loss of C18:1 and C18:2 after 3 days of storage was 3.48% and 0.64%. In immediately chilled milk loss of C18:1 and C18:2 after 6 days of storage was 4.57% and 0.9%. Almost 41% vitamin E was lost when raw milk was stored at ambient temperature for 2 hrs. About 21% and 7% vitamin E was lost in delayed and immediately chilled milk, when samples were analyzed immediately after pasteurization. Loss of selenium and zinc contents after 2 h of ambient storage of raw milk were 0.43 and 224 μg/100 g. After 2 h of storage of milk at ambient temperature, free fatty acids increased by 0.03% (p < 0.05). After 6 days of storage, rise of free fatty acids in immediately and delayed chilled milk was 0.06% and 0.14%, respecitively. Rise of 0.13(MeqO2/kg) was recorded, when un-chilled raw milk was stored at ambient temperature for 2 h. After 3 and 6 days of storage, peroxide value of pasteurized milk (delayed chilled) was 0.88 and 1.56 (MeqO2/kg). After 3 and 6 days of storage, peroxide value of pasteurized (immediately chilled) was 0.39 and 0.42(MeqO2/kg). After 2 hrs of ambient storage, 18.41% flavonoids were lost. After 2 hrs of ambient storage of raw milk, loss of total antioxidant capacity and DPPH free radical scavenging activity was 29.31% and 44.53%. After 6 days of pasteurization, loss of total antioxidant capacity and DPPH free radical scavenging activity in delayed chilled raw milk was 72.1% and 89.57%. The findings of this investigation showed that delayed chilling of raw milk leads to several undesirable chemical changes in lipid fraction of milk.

Background: In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been performed on UHT-treated milk; however, fatty acids compositional changes and oxidation status of UHT-treated tea whitener and dairy drink at different storage intervals have not been reported in literature.Methods: UHT-treated tea whitener, milk and dairy drink samples (450 each) of the same manufacturing date were purchased from the market and stored at ambient temperature (25-30 °C) for 90 days. At the time of collection, all the samples were only one week old. Samples of UHT-treated tea whitener, milk and dairy drink were regarded as treatments and every treatment was replicated five times. Chemical composition, fatty acid profile, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) radical scavenging activity, total antioxidant activity, reducing power, antioxidant activity in linoleic acid system and induction period were determined at 0, 45 and 90 days of storage.Results: Fat content in freshly collected samples of UHT treated-tea whitener, milk and dairy drink were 6 and 3.5%. UHT treated milk had highest total antioxidant capacity, antioxidant activity in linoleic acid and 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity followed by UHT tea whitener and dairy drink. In freshly collected samples of UHT-treated milk, concentrations vitamin A and E were 0.46 μg/100 g and 0.63 mg/100 g, respectively. UHT-treated tea whitener had the lowest concentrations of vitamin A and E. With the progression of storage period, amount of vitamin A and E decreased. In freshly collected samples, amount of short, medium and unsaturated fatty acids in UHT-treated milk were 10.54, 59.71 and 27.44%, respectively. After 45 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 7%, 7.1 and 5.8%, respectively. After 90 days of storage of UHT-treated milk, the loss of short, medium and unsaturated fatty acid was 8.53, 13.51 and 11.88%, accordingly. After 45 days of storage of UHT-treated tea whitener, the loss of medium and unsaturated fatty acid was 1.6 and 0.99%, respectively. After 90 days of storage, the loss of medium and unsaturated fatty acids were 8.2 and 6.6%, respectively. The induction period of fresh UHT-treated tea whitener, milk and dairy drink was 15.67, .74 and 7.27 h. Strong correlations were recorded between induction period and peroxide value of UHT-treated products.Conclusion: This investigation disclosed that UHT-treated tea whitener had 6% fat content with no short-chain fatty acids. Antioxidant capacity of UHT-treated milk was higher than dairy drink and tea whitener. Due to the presence of partially hydrogenated fat, oxidative stability of UHT-treated tea whitener was better than UHT-treated milk and dairy drink. Vitamin A and E was not found in UHT-treated tea whitener. For the anticipation of oxidative stability of UHT-treated milk, dairy drink and tea whitener, induction period/ Rancimat method can be used.

Currently, cheese fat is a major component of human diet due to change in eating habits. It contains a number of health destroying as well as health promoting fatty acids. Bovine milk cheese fatty acid composition is regulating by many factors. These may be breed of animal, animal health condition like mastitis and stage of lactation. It also differs with feed and dietary fat intake and seasons. Many studies demonstrated physicochemical, textural and sensory characteristics of Mozzarella cheese with variation in technological process but no literature found about the fatty acid profile and potential influence of milling pH on the fatty acid composition of buffalo Mozzarella cheese. Buffalo Mozzarella cheeses were manufactured at 5.2, 5.1, 5.0, 4.9 and 4.8 milling pH, vacuum packaged and stored at 4 °C and analyzed for quality characteristics, mineral composition and fatty acid profile on days 1, 45, and 90. Results were analyzed by ANOVA according to complete randomized design. This study evaluated the effect of milling pH on chemical composition, mineral and fatty acid profile of buffalo Mozzarella cheese. Experimentally induced milling pH differences persisted and significantly affected chemical composition during first day of manufacturing but have no effect on fatty acid profile of cheese. However, storage effects significantly on chemical composition and fatty acid profile of cheese. Decreasing milling pH from 5.2–4.9 resulted in decrease in moisture content of cheese. As a result of changes in milling pH, all the cheeses experienced a significant loss in protein content. In contrast to protein content, fat content of cheese increases with decreasing milling pH. Ash contents of cheese decreased with decreasing milling pH. The level of calcium decreases from 77.82 mg/g to 69.1 mg/g with decreasing milling pH while there is no clear trend observed for potassium and sodium during change in milling pH. Saturated fatty acids presented higher concentrations reaching values of about 71.38 g/100 g throughout storage while monounsaturated fatty acids decreases with storage from 26.72 to 22.06 g/100 g. On the other hand, total polyunsaturated fatty acids exhibited lower concentrations than total monounsaturated fatty acids reaching values of 3.2 g/100 g and its value also decreased with ripening and reached to 1.6 g/100 g. Concentration of C18:1 t10–11 was observed 1.89% in freshly prepared cheese. Milling pH did not influence C18:1 t10–11 concentration but storage days significantly (p < 0.05) decreased its concentration. In modern era, Mozzarella cheese is major source of dietary fatty acids. The study demonstrated that Mozzarella cheese is a rich source of saturated fatty acids that has detrimental effect on health but it is also observed that it is also a major source of essential fatty acids that has beneficial impact on health. It is concluded that technological conditions like milling pH minimally influence cheese fatty acid profile but after manufacturing treatments and conditions like packaging and storage greatly influence fatty acid profile of cheese. It was concluded that cheese may get oxidized if it is packed in inappropriate packaging material that have reduced air barrier resistance. Moreover, cheese storage under light may also become oxidized which is also harmful for health.

Flaxseed oil was fractionated at ‐40°C, filtrate was designated as olein fraction (31% yield) which was further fractionated at ‐60°C and filtrate was named as super olein fraction (17% yield). Flaxseed oil, olein and super olein fractions were stored at 25‐30°C for the duration of 90 days. Alpha linolenic acid in flaxseed oil, olein and stearin fraction was 55.26%, 63.47% and 71.61%. HPLC characterization showed that phenolic compound were concentrated in olein and super olein fractions. In super olein fraction of flaxseed oil, concentration of gallic acid, protocatechuic acid, 4‐hydroxybenzoic acid, syringic acid, p‐coumaric acid and ferulic acid were 8.14, 40.59, 75.38, 7.95 and 9.27 mg/100g. Total phenolic contents of flaxseed oil, olein and super olein were 145, 185 and 247mg GAE/100g. Peroxide value of 90 days stored flaxseed oil, olein and super olein was 0.59, 0.75 and 0.96 (MeqO₂/Kg) with no difference in color and flavor scores.