THERMAL GRADIENT EFFECTS ON LIPID OXIDATION KINETICS IN A2 MILK DURING EXTENDED STORAGE

Lipid oxidation in dairy systems is a key determinant of nutritional degradation and sensory quality. With growing interest in A2 milk due to its digestibility and health advantages, it becomes essential to understand how temperature gradients during storage influence its lipid stability. This study explores the oxidative kinetics of lipids in A2 bovine milk under controlled thermal environments ranging from refrigeration (4 °C) to mild-abuse conditions (15 °C). Spectrophotometric assays for peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and free fatty acid (FFA) levels were conducted over a 30-day period. Results indicate a clear exponential correlation between temperature elevation and lipid degradation rates. Understanding these relationships is crucial for optimizing shelf life and maintaining nutritional value during distribution and storage.