Overview
Grassi and Perna spiked buffalo milk with 1 ppm lead (as acetate) or 1 ppm cadmium (as chloride), made caciotta cheese from each batch and a control, and compared composition, lipid and protein oxidation and antioxidant capacity. The metals increased lipid peroxidation and lowered antioxidant activity. No lead or cadmium concentrations in the milk or cheese are reported.
Key numbers
- No metal concentrations are printed; the spike level was 1 ppm of each metal in milk (Section 2.1, p. 3).
- Cadmium and lead cheeses had malondialdehyde 26% and 38% higher than the control (Abstract).
Methods (brief)
Three 10 L batches of bulk buffalo milk, stored 24 h at 4 °C after spiking, then made into 250 g cheeses (n = 10 per batch). Outcomes were peroxide value, acid degree value, TBARs, fatty acids, ABTS, FRAP, thiols and SOD. The authors say preliminary metal determinations on the bulk milk were below detection, without method or values.
Evidence Fitness
Experimental spiking study, not occurrence data: disposition context and no findings. It does not measure metals in cheese, so it gives no levels for cheese-crackers or cheese-pizza, and those pages are not linked.