Figure 1.

Oxidative stability of caciocavallo cheese samples obtained from the control group (CG) and the zinc group (ZG). Analysis were performed on samples obtained after 7 (C₇) and 120 days (C₁₂₀) from the cheese-making. The levels of thiobarbituric acid reactive substances (μg of MDA/g of cheese) significantly increased in CG samples after 120 days from the cheese-making as can be seen from the dark colored bars. The ZG samples (light colored bars) manteined similar values at the beginning and at the end of ripening.