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The amounts of protein-bound carbonyls (PC), malondialdehyde, (MDA) and the tocopherolquinone/ tocopherol ratio (TQ) were used as markers to evaluate the oxidative damage during manufacture. Their concentrations were determined in 11 Italian cheese varieties produced with different curd heat treatments. A positive correlation between heat intensity and oxidative damage was found (p Ͻ Ͻ Ͻ Ͻ Ͻ 0.05). No correlation was seen between ripening time and oxidation extent in differently ripened Grana Padano cheese. Positive correlation between heating and TQ and PC levels was found (p Ͻ Ͻ Ͻ Ͻ Ͻ 0.001 and 0.05, respectively) in Grana Padano cheese produced with milk pasteurized at 58, 68, or 72 Њ Њ Њ Њ ЊC. Pasteurization ad curdling steps, during mozzarella cheesemaking, highly contributed to TQ yield.

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