Chemical Characterization of Raw Milk Samples with and Without Oxidative Off-Flavor

Barrefors, P.; Granelli, K.; Appelqvist, Lars‐Åke; Bjoerck, Lennart

doi:10.3168/jds.s0022-0302(95)76900-4

Cited by 84 publications

(66 citation statements)

References 23 publications

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“…Parrish et al (1949) reported that the concentration of vitamin E decreased over the course of the first six milkings post-partum, and Hidiroglou et al (1995) reported that the concentration of α-tocopherol in colostrum decreased from 1.9 to 0.3 mg.L −1 over the first 4 days post-partum. γ-Tocopherol and α-tocotrienol have also been detected in trace amounts in colostrum and milk (Barrefors et al 1995).…”

Section: Fat-soluble Vitaminsmentioning

confidence: 99%

Composition and properties of bovine colostrum: a review

McGrath

Fox

McSweeney

et al. 2015

Dairy Sci. & Technol.

314

263

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Colostrum is the initial milk secreted by mammals following parturition, the composition and physicochemical properties of which are highly dynamic and variable. The composition and physicochemical properties of colostrum during the initial postpartum period has not been systematically reviewed for many years, although the topic remains of interest both to milk producers and processors. In this article, the current understanding of the composition of colostrum, i.e. carbohydrates, proteins, growth factors, enzymes, enzyme inhibitors, nucleotides and nucleosides, cytokines, fats, vitamins and minerals, is reviewed. In addition, the physicochemical properties, i.e. pH and buffering capacity, colour, density and specific gravity, osmotic pressure, somatic cell count, properties of casein micelles, ethanol stability and rennet coagulation properties are discussed, as well as the effects of heat-treating colostrum.

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Section: Fat-soluble Vitaminsmentioning

confidence: 99%

Composition and properties of bovine colostrum: a review

McGrath

Fox

McSweeney

et al. 2015

Dairy Sci. & Technol.

314

263

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“…Hexanal, octanal, and nonanal, all products from oxidation reactions, were consistently and significantly present in all samples that had off-flavors (Barrefors et al, 1995). GC used by van Sensory analysis is another way to assess the degree of oxidation in a product.…”

Section: Figure 21: Stages Of Autooxidationmentioning

confidence: 99%

“…Sensory testing cannot be exclusively replaced by other analytical tests (Barrefors et al, 1995). The human senses capture more than just one stimulus at a time, unlike many instrumental methods.…”

Section: Experiments 3: Influence Of Abomasal Infusion Of Iron On Oxidmentioning

confidence: 99%

“…GC-MS analysis was used to determine changes in the volatile straight chain aldehydes in the milk (experiment 3) as a result of the oxidation process (Barrefors et al, 1995). Volatile compounds were adsorbed and concentrated onto an 85-μm carboxenpolydimethyl siloxane solid phase micro-extraction (SPME) fiber (Supelco, Bellefonte, PA) that had been conditioned at manufacturer recommended temperature conditions (Supelco, Bellefonte, PA).…”

Section: Milk Compositionmentioning

confidence: 99%

“…This can cause significant problems since it often occurs in herds that tend to be well-managed and often have no other problems. Many times only a few cows will produce milk that readily undergoes spontaneous oxidation rather than the entire herd, furthering difficulties in finding a solution to the problem (Barrefors et al, 1995). This spontaneous oxidation flavor oven develops without addition of other oxidants like heavy metals and is seemingly unexplained (Frankel, 1991).…”

Section: Introductionmentioning

confidence: 99%

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Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Mann¹,

Duncan²,

Knowlton³

et al. 2013

Journal of Dairy Science

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Implications of water chemistry on milk synthesis are not well described yet water is an important nutrient for dairy cattle. High mineral concentrations (>0.3 mg/kg Fe and others) may be associated with natural levels in ground water, contaminating sources, drought conditions, or storage systems. This study evaluated effects of added iron in bovine drinking water on milk composition (Ca, Cu, Fe, P) measured by inductively coupled plasma mass spectrometry and oxidative stability measured by thiobarbituric acid reactive substances assay for malondialdehyde (MDA), volatile chemistry and sensory analysis (triangle test). Prepared ferrous lactate treatments, corresponding to 0, 2, 5, and 12.5 mg/kg drinking water levels were given abomasally (10 L/d) to 4 lactating dairy cows over 4 periods (1 wk infusion/period) in a Latin square design. Milk was collected (d6 of infusion), processed (homogenized, pasteurized), and analyzed within 72 h of processing and 7 d of refrigerated storage. No differences in MDA (1.46±0.04 mg/kg) or iron (0.22±0.01 mg/kg) were observed in processed milk. Cross effects analysis (treatment*cow) showed significant differences in calcium, copper and iron (P < 0.05).Sensory differences (P < 0.05), in treatment vs. control, suggested iron from water sources contributes to milk flavor changes. A case study with high and low (0.99; 0.014 mg/kg) iron treatments revealed no significant differences (P > 0.05) in mineral composition (0.23±0.06 mg/kg Fe) or MDA (0.77±0.03 mg/kg) of raw milk. Iron added to milk causes changes in oxidation; high levels of iron in bovine drinking water may not have observed effects.iii ACKNOWLEDGEMENTS

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Role of Antioxidants in the Human Diet and Effects of Food Processing

Hernández

Kamal‐Eldin

2013

Processing and Nutrition of Fats and Oils

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Chemical Characterization of Raw Milk Samples with and Without Oxidative Off-Flavor

Cited by 84 publications

References 23 publications

Composition and properties of bovine colostrum: a review

Composition and properties of bovine colostrum: a review

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Role of Antioxidants in the Human Diet and Effects of Food Processing

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