Further studies on lipid composition of bovine milk in relation to spontaneous oxidised flavour
| العنوان: | Further studies on lipid composition of bovine milk in relation to spontaneous oxidised flavour |
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| المؤلفون: | L. Björck, P. Barrefors, K. Granelli, L. Å. Appelqvist |
| المصدر: | Journal of the Science of Food and Agriculture. 77:161-171 |
| بيانات النشر: | Wiley, 1998. |
| سنة النشر: | 1998 |
| مصطلحات موضوعية: | chemistry.chemical_classification, Degree of unsaturation, Nutrition and Dietetics, Off-flavour, Chemistry, animal diseases, Flavour, Organoleptic, food and beverages, Fatty acid, Herd, Food science, Agronomy and Crop Science, Dairy cattle, Food Science, Biotechnology, Polyunsaturated fatty acid |
| الوصف: | Milk samples from five commercial dairy herds having severe problems with spontaneous oxidised flavour (SOF) and milk samples from five herds without such problems were analysed for parameters connected with SOF in milk. The study was directed towards analysing parameters which primarily are influenced by feeding. The fatty acid compositions of both neutral lipids and phospholipids were determined as well as the concentrations of α-tocopherol, β-carotene and copper in the milk. The samples were also analysed by dynamic headspace GC to determine volatile oxidation products. The results showed that the reasons for the occurrence of SOF in a specific herd are still obscure, since the only consistent result found for the five control herds, when compared with the corresponding experimental herd, was a higher proportion of the 18:1 trans fatty acid. However, within the affected herds, the difference between cows giving milk with off-flavour and cows giving milk without off-flavour was quite clear. In four out of five herds the ratio between antioxidants and fatty acid unsaturation was lower in milk with off-flavour, and in the fifth herd an extremely high proportion of 18: 2 in the phospholipids seemed to have been the reason for the off-flavour that developed. One of the herds also had a higher copper content in milk showing SOF. The data showed differences in importance of α-tocopherol and β-carotene, in different herds. Also the unsaturation in fatty acids of both neutral lipids and phospholipids had different importance for the flavour stability in different herds. |
| تدمد: | 1097-0010 0022-5142 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::dd8bd19f14f87acaaf6e54977a9e5983 https://doi.org/10.1002/(sici)1097-0010(199806)77:2<161::aid-jsfa16>3.0.co;2-h |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........dd8bd19f14f87acaaf6e54977a9e5983 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 10970010 00225142 |
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