WM composition varies vary not only by lactation stage but also by processing method . Furthermore, the distribution of protein fractions in milk directly affects the manufacturing quality of cheese, infant milk formula, and the efficiency of whey protein . High FAA levels are an indication of low-quality milk as they are products of protein hydrolysis . Lipids in milk have inherent intrinsic factors that are also influenced by processing parameters . The oxidation of milk releases fatty acids, the primary determinant of oxidative milk flavor . Malondialdehyde (MDA) is currently widely used as a typical indicator for assessing the changes caused by this oxidative stress .