Effects of Inclusion of Fresh Forage in the Diet for Lactating Buffaloes on Volatile Organic Compounds of Milk and Mozzarella Cheese

Abstract

This paper aimed to assess the effects of feeding fresh forage on volatile organic compounds (VOCs) of buffalo milk and mozzarella cheese. Sixteen lactating buffaloes were equally allotted into two groups fed diets containing (experimental (Exp) group) or not (control (Ctl) group) 20 kg/d of fresh sorghum. Milk from the groups was separately collected and transformed in the traditional ‘Mozzarella di Bufala Campana’ Protected Denomination of Origin (PDO). Three batches of mozzarella were produced for each diet and they were analyzed, along with the two bulks of milk, for VOC composition, by using solid phase micro-extraction (SPME) coupled with gas-chromatography/mass spectrometry (GC/MS). The use of fresh forage increased the levels of long chain fatty acids along with the contents of aldehydes, and this could be responsible for an increase in green notes of milk. The use of the Ctl diet, containing a higher proportion of silage, increased the ketones, acids, and esters, which are compounds that could raise the cheese and fruity notes of milk. The mozzarella was less affected by the dietary treatment than milk. The use of fresh forage (sorghum) enhanced the green notes of milk and induced a few changes in the VOC profile of the typical PDO Mozzarella di Bufala Campana cheese, that were nonetheless detectable by sensory analysis. The low level found for butanoic acid, 2,3-pentanedione, and propyl acetate in mozzarella cheese obtained with fresh forage diet can lead to perceive less the olfactory notes of cheese, cream, and fruit.

Volatile organic compounds in milk and mozzarella: Comparison between two different farming systems

“…It is likely that they derive from the qualitative and quantitative differences in the microbiological profile of the milk samples. Contrary to what observed for milk, the results obtained in cheese were different from those reported by Sacchi et al (2020) in buffalo mozzarella. Besides being the consequence of the different type of milk used, the differences could also derive from the different acidification techniques.…”

“…The results obtained are almost identical to those reported by Sacchi et al . (2020) in a similar research on buffalo milk that also considered the effect of inclusion of fresh forage in the diet. Figure 2 shows PLS‐DA of EXT milk samples in connection with the type of grass available to cows.…”

“…During the last two decades, the scientific information about bovine high‐moisture mozzarella are growing up, but mainly focus on safety, microbiological and chemical aspects (Spano et al ., 2003; De Angelis et al ., 2008; Faccia et al ., 2010; Guidone et al ., 2016). Only a few investigations have dealt with VOC (Moio et al ., 1993; Natrella et al ., 2020), and the relationships with animal feeding have only been investigated for the buffalo type (Sabia et al ., 2020; Sacchi et al ., 2020). The present investigation aimed to compare the VOC profile and the sensory characteristics of milk and mozzarella obtained from intensive and semi‐extensive farms in the grazing season in Apulia Region.…”

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

“…This thermal treatment may at least partly reduce the activity of the odor compounds in the milk obtained from grazing animals thus flattening the odor profile of the corresponding cheese. Accordingly, it has been recently observed that the amount of volatile organic compounds of milk may be markedly reduced in mozzarella, due to the high temperatures of curd during stretching [ 66 ].…”

“…Both Bagnolese pecorino and Cantal are semi-cooked cheeses produced from raw milk so that neither milk nor curd are subjected to temperatures higher than 50 • C. By contrast, during pasta filata cheese making, the curd is stretched in water or whey heated at 80-90 • C. This thermal treatment may at least partly reduce the activity of the odor compounds in the milk obtained from grazing animals thus flattening the odor profile of the corresponding cheese. Accordingly, it has been recently observed that the amount of volatile organic compounds of milk may be markedly reduced in mozzarella, due to the high temperatures of curd during stretching [66].…”