Grazing Period Variations in Cow Milk Vaccenic Acid (VA) and Conjugated Linoleic Acid (CLA)

erry, R. B; Hydamaka, A.W.; Noto, Amy

doi:10.4172/2155-9600.1000136

Cited by 2 publications

(2 citation statements)

References 51 publications

(60 reference statements)

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“…It is well established that diet influences the fatty acid (FA) profile of milk with pasture feeding increasing the levels of health beneficial polyunsaturated fatty acids (PUFA), namely the omega-3 FA in comparison to confined feeding systems [ 13 , 18 , 19 , 20 , 21 , 22 ]. The most important PUFA in terms of health promoting aspects in bovine milk are conjugated linoleic acid ( c 9, t 11 CLA), eicosapentaenoic (EPA) and docosapentaenoic (DPA) acids [ 10 , 14 , 21 , 22 , 23 ]. All FA with 18 or more carbons originate from ingested feed [ 13 ] with PUFA composition and concentration predominately influenced by intake of long chain PUFA, the precursors of which are linoleic acid (LA) and α-Linolenic acid (ALA).…”

Section: Impact Of Forage On the Fatty Acid Content Of Bovine Milkmentioning

confidence: 99%

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Kilcawley

Faulkner

Clarke

et al. 2018

Foods

119

147

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There has been a surge in interest in relation to differentiating dairy products derived from pasture versus confined systems. The impact of different forage types on the sensory properties of milk and cheese is complex due to the wide range of on farm and production factors that are potentially involved. The main effect of pasture diet on the sensory properties of bovine milk and cheese is increased yellow intensity correlated to β-carotene content, which is a possible biomarker for pasture derived dairy products. Pasture grazing also influences fat and fatty acid content which has been implicated with texture perception changes in milk and cheese and increased omega-3 fatty acids. Changes in polyunsaturated fatty acids in milk and cheese due to pasture diets has been suggested may increase susceptibility to lipid oxidation but does not seem to be an issue to due increased antioxidants and the reducing environment of cheese. It appears that pasture derived milk and cheese are easier to discern by trained panellists and consumers than milk derived from conserved or concentrate diets. However, milk pasteurization, inclusion of concentrate in pasture diets, cheese ripening time, have all been linked to reducing pasture dietary effects on sensory perception. Sensory evaluation studies of milk and cheese have, in general, found that untrained assessors who best represent consumers appear less able to discriminate sensory differences than trained assessors and that differences in visual and textural attributes are more likely to be realized than flavour attributes. This suggests that sensory differences due to diet are often subtle. Evidence supports the direct transfer of some volatiles via inhalation or ingestion but more so with indirect transfer post rumen metabolism dietary components. The impact of dietary volatiles on sensory perception of milk and dairy products obviously depends upon their concentration and odour activity, however very little quantitative studies have been carried out to date. Some studies have highlighted potential correlation of pasture with enhanced “barny” or “cowy” sensory attributes and subsequently linked these to accumulation of p-cresol from the metabolism of β-carotene and aromatic amino acids or possibly isoflavones in the rumen. p-Cresol has also been suggested as a potential biomarker for pasture derived dairy products. Other studies have linked terpenes to specific sensory properties in milk and cheese but this only appears to be relevant in milk and cheese derived from unseeded wild pasture where high concentrations accumulate, as their odour threshold is quite high. Toluene also a product of β-carotene metabolism has been identified as a potential biomarker for pasture derived dairy products but it has little impact on sensory perception due to its high odour threshold. Dimethyl sulfone has been linked to pasture diets and could influence sensory perception as its odour threshold is low. Other studies have linked the presence of maize and legumes (clover) in silage with advers...

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Section: Impact Of Forage On the Fatty Acid Content Of Bovine Milkmentioning

confidence: 99%

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Kilcawley

Faulkner

Clarke

et al. 2018

Foods

119

147

View full text Add to dashboard Cite

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“…In the literature, there is a lack of data on the fatty acid profile of smoked dairy products. According to the literature data, the fatty acid composition in milk fat depends on many different factors such as cow's diet, season, breed, lactation stage, age, and geographical location [9,[47][48][49][50]. The fatty acid profile of dairy products (cheese, butter, fermented milk products) is a result of the raw milk composition and the conditions used in the production process as well as the activity of added starter cultures and ripening time [51][52][53][54].…”

Section: Discussionmentioning

confidence: 99%

Fatty Acids Profile, Trans Isomers, and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products

Paszczyk

Polak-Śliwińska

Łuczyńska

2019

IJERPH

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The purpose of this study was to evaluate the fatty acid composition, including trans C18:1 and C18:2 isomers and the content of conjugated linoleic acid cis9trans11 C18:2 (CLA), in commercial smoked and unsmoked cheeses and cheese-like products available on the Polish market as well as to compare lipid quality indices in these products. The composition of fatty acids was determined with the gas chromatography method. The conducted study demonstrated that smoked and unsmoked cheeses as well as smoked and unsmoked cheese-like products were characterized by various contents of fatty acids and various lipid quality indices. The smoked and the unsmoked cheeses had significantly higher (p < 0.05) contents of saturated fatty acids (SFA), short-chain fatty acids (SCFA), and branched-chain fatty acids (BCFA) than the smoked and the unsmoked cheese-like products. The monounsaturated fatty acids (MUFA) and the polyunsaturated fatty acids (PUFA) contents were the highest in unsmoked cheese-like products (39.29 ± 1.49% and 9.13 ± 0.33%, respectively). In smoked and unsmoked cheeses, MUFA were above 24% and PUFA were above 2.4%. The total content of trans C18:1 isomers was significantly higher (p < 0.05) in the cheeses, but in the group of these isomers, trans10 + trans11 isomers were dominant. High levels of trans6–trans9 isomers (up to 2.92% of total fatty acid) were found in some of the samples of unsmoked cheese-like products, while their content in cheeses was lower. The lipid quality indices in cheeses and cheese-like products were varied. The smoked and the unsmoked cheeses were characterized by significantly higher (p < 0.05) values of the index of thrombogenicity (TI) and atherogenicity (AI) indices and significantly lower (p < 0.05) values of the hypocholesterolemic/hypercholesterolemic (HH) ratio.

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Grazing Period Variations in Cow Milk Vaccenic Acid (VA) and Conjugated Linoleic Acid (CLA)

Cited by 2 publications

References 51 publications

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Fatty Acids Profile, Trans Isomers, and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products

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