Assessment of decreases in -casein during frozen storage of buffalo Milk.

The use of fresh milk, delivered and processed within 60 h from the first milking is mandatory for production of Protected Designation of Origin buffalo mozzarella. However, the use of frozen milk is a common practice during the summer to cope with a greater market demand. The aim of this study was to detect qualitative and quantitative differences between fresh and frozen milk at the protein level. The fresh buffalo milk was aliquoted in eight batches, keeping them for up to 104 weeks at 20 C. Fresh and frozen buffalo milk batches were analysed by the application of a sensitive ELISA test. The results showed a decrease in b-casein levels during frozen storage, revealing enzymatic activity at 20 C. Therefore, the ELISA assay could be a promising tool to safeguard the production of the typical local fresh cheeses through the control of raw milk before cheese manufacturing.