Volatile organic compound profiles of yoghurt produced from cow's milk with different somatic cell counts

The present study aimed to investigate the effect of somatic cell count (SCC) of raw cow's milk on the volatile organic compound (VOC) profiles of yoghurt. Test yoghurt samples were produced from three batches of cow's milk with low, medium and high SCC, respectively. The VOCs were determi...

Full description

Saved in:
Bibliographic Details
Published in:International journal of dairy technology 2020-08, Vol.73 (3), p.563-569
Main Authors: Ivanov, Galin, Bilgucu, Ertugrul, Ivanova, Ivelina, Dimitrova, Milena
Format: Article
Language:English
Subjects:
Acetoin
Carbonyl compounds
Cow's milk
Diacetyl
Gas chromatography
Goats
Hexanoic acid
Low molecular weight fatty acids
Mass spectrometry
Mass spectroscopy
Milk
Organic compounds
Sensory quality
Somatic cells
VOCs
Volatile organic compounds
Yoghurt
Yogurt
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The present study aimed to investigate the effect of somatic cell count (SCC) of raw cow's milk on the volatile organic compound (VOC) profiles of yoghurt. Test yoghurt samples were produced from three batches of cow's milk with low, medium and high SCC, respectively. The VOCs were determined by gas chromatography–mass spectrometry (GC–MS) analysis. A lower diacetyl and acetoin content and a higher content of 2‐heptanone, and butanoic and hexanoic acids were established in the yoghurt samples from batches with high SCC of above 1 000 000 cells/cm3. The increased SCC of cow's milk had a negative effect on the volatile organic compound profiles of yoghurt.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12702