Effect of Sterilization and Storage on the Flavor of Goat Milk

Ormiston, E.E.; Herreid, E.O.

doi:10.3168/jds.s0022-0302(65)88262-5

Cited by 2 publications

(2 citation statements)

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“…In contrast, high-feeding intensity using concentrates, as it is performed at the beginning of lactation, was reported to increase the overall flavor (intensity) of the milk. 8 In view of heat treatment of goat's milk, Ormiston and Herreid 12 investigated the effect of heat sterilization on the flavor of goat milk and described a cooked flavor that was, however, never as intense in goat milk as previously observed in cow milk. However, all these studies lack information on specific odorants underlying the observed sensory effects.…”

Section: ■ Introductionmentioning

confidence: 99%

“…In view of heat treatment of goat’s milk, Ormiston and Herreid investigated the effect of heat sterilization on the flavor of goat milk and described a cooked flavor that was, however, never as intense in goat milk as previously observed in cow milk. However, all these studies lack information on specific odorants underlying the observed sensory effects.…”

Section: Introductionmentioning

confidence: 99%

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The Aroma of Goat Milk: Seasonal Effects and Changes through Heat Treatment

Siefarth

Buettner

2014

J. Agric. Food Chem.

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Goat milk was characterized and analyzed by human sensory evaluation and gas chromatography/olfactometry (GC/O). Most potent odor-active compounds were determined in (a) raw goat's milk from two different seasons and (b) heated goat's milk after different treatment intensities. A trained panel found sensorial differences between winter and summer milks (seasonal effect) and milks from different farms (farm-specific effect). A total of 54 odor-active compounds with flavor dilution (FD) factors ≥8 were detected of which 42 odorants were identified. 4-Ethyloctanoic acid, 3-methylindole (skatol) and one unknown compound (RI 2715) showed highest intensities in all raw milks. With heat treatment, goat-like, stable-like, and (cooked) milk-like odor characteristics decreased while caramel-like or vanilla-like notes increased. In total, 66 odor-active compounds were detected in heated goat milks (FD ≥ 8). To the best of our knowledge, only 16 of the 42 identified odorants were reported before in raw goat's milk. Additionally, for the first time the presence of 1-benzopyran-2-one (coumarin) could be confirmed in ruminant milk.

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Section: ■ Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%