Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk

The presence of cortisol residue in processed dairy milk may be a good parameter for assessing the quality of dairy milk products and an alternative indicator of the overall welfare of dairy cattle. Thus, this study investigated the impact of heat processing on milk cortisol concentration (MCC). In total, 36 milk samples (50 mL) were collected from three Holstein dairy cattle at a research farm over two consecutive days. The samples were divided into experimental groups: unheated, heated at 65°C for 30 min, and heated at 121°C for 5 min. Additionally, 11 commercial dairy milk products were purchased under three heating ...

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