Further studies on lipid composition of bovine milk in relation to spontaneous oxidised flavour
✍ Scribed by Granelli, K; Barrefors, P; Björck, L; Appelqvist, L-Å
- Publisher
- John Wiley and Sons
- Year
- 1998
- Tongue
- English
- Weight
- 212 KB
- Volume
- 77
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
Milk samples from Ðve commercial dairy herds having severe problems with spontaneous oxidised Ñavour (SOF) and milk samples from Ðve herds without such problems were analysed for parameters connected with SOF in milk. The study was directed towards analysing parameters which primarily are inÑuenced by feeding. The fatty acid compositions of both neutral lipids and phospholipids were determined as well as the concentrations of a-tocopherol, b-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 speciÐc herd are still obscure, since the only consistent result found for the Ðve control herds, when compared with the corresponding experimental herd, was a higher proportion of the 18 : 1 trans fatty acid. However, within the a †ected herds, the di †erence between cows giving milk with o †-Ñavour and cows giving milk without o †-Ñavour was quite clear. In four out of Ðve herds the ratio between antioxidants and fatty acid unsaturation was lower in milk with o †-Ñavour, and in the Ðfth herd an extremely high proportion of 18 : 2 in the phospholipids seemed to have been the reason for the o †-Ñavour that developed. One of the herds also had a higher copper content in milk showing SOF. The data showed di †erences in importance of a-tocopherol and b-carotene, in di †erent herds. Also the unsaturation in fatty acids of both neutral lipids and phospholipids had di †erent importance for the Ñavour stability in di †erent herds.
1998 SCI.