Physical and Sensory Properties of Dairy Products from Cows with Various Milk Fatty Acid Compositions

Dairy products from milk of cows fed diets rich in polyunsaturated fatty acids have a more health-promoting fatty acid composition and are softer but often have oxidized flavors. Dairy products made from cow's milk that has more- or less-unsaturated fatty acid compositions were tested for diffe...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-06, Vol.52 (11), p.3422-3428
Main Authors: Chen, She, Bobe, Gerd, Zimmerman, Shelly, Hammond, Earl G, Luhman, Cindie M, Boylston, Terri D, Freeman, Albert E, Beitz, Donald C
Format: Article
Language:English
Subjects:
Animals
Biological and medical sciences
Cattle
Cheese - analysis
Chemical Phenomena
Chemistry, Physical
Dairy Products - analysis
Diet
Fatty Acids - analysis
Fatty Acids, Unsaturated - administration & dosage
Food industries
Fundamental and applied biological sciences. Psychology
Humans
Ice Cream - analysis
Milk - chemistry
Milk and cheese industries. Ice creams
Sensation
Taste
Yogurt - analysis
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Summary:Dairy products from milk of cows fed diets rich in polyunsaturated fatty acids have a more health-promoting fatty acid composition and are softer but often have oxidized flavors. Dairy products made from cow's milk that has more- or less-unsaturated fatty acid compositions were tested for differences in texture and flavor from those made from bulk-tank milk. The milk was manufactured into butter, vanilla ice cream, yogurt, Provolone cheese, and Cheddar cheese. The products were analyzed for fatty acid composition, physical properties, and flavor. Milk of cows with a more monounsaturated fatty acid composition yielded products with a more monounsaturated fatty acid composition that were softer and had a satisfactory flavor. Thus, selection of cows for milk fatty acid composition can be used to produce dairy products that are probably more healthful and have a softer texture. Keywords: Bovine milk; dairy products; fatty acid composition; flavor; texture
ISSN:0021-8561
1520-5118
DOI:10.1021/jf035193z