Quality control of raw cows’ milk by headspace analysis

Hettinga, Kasper; Valenberg, H.J.F. van; Hooijdonk, A.C.M. van

doi:10.1016/j.idairyj.2007.10.005

Cited by 40 publications

(30 citation statements)

References 41 publications

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“…The flavor impact compounds of yogurt seemed to belong to diketones, methyl ketones, aldehydes, fatty acids, alkanes, terpenes, benzenes, olefinic aldehydes, ketenes, furans and alcohols. Because different flavor separation techniques can lead to different results, the number of volatiles detected in this study was different from the other studies (Ott et al 1997;Hettinga et al 2008). 2,3-Butanedione and 2,3-pentanedione are known to be produced by chemical decarboxylation of their precursors, i.e., a-acetolactate and a-aceto-a-hydroxybutyrate (Ramos et al 1994;Ott et al 1999).…”

Section: Change In Volatiles Of Liquid Milkcontrasting

confidence: 68%

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Heat-Induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt

Zhang

2012

Journal of Food Biochemistry

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Flavor and texture of yogurt are highly associated with the consumer acceptability. The volatiles in the headspace of heated milk and yogurt were analyzed to assess the effects of preheat treatment on microbial metabolism. Seventeen and 25 volatiles were found in fresh raw milk and reconstituted milk using Solid Phase Microextraction‐Gas Chromatography‐Mass Spectrometry, while 23 and 31 volatiles were investigated in their yogurt products, respectively. The levels of aldehydes, methyl ketones, alkanes, olefinic aldehydes and ketenes increased in liquid milk with increasing the intensity of heat treatments. Meanwhile, their levels in respective yogurt showed similar changes. 2‐Pentanone, 2,3‐butanedione and 2,3‐pentanedione that were metabolized by starter culture organisms decreased due to increasing the intensity of heat treatments, suggesting that these heat treatments can inhibit the flavor metabolism of organisms. By analyzing the texture profile of yogurt, hardness, adhesiveness and gumminess increased with increasing the intensity of heat treatments; however, little difference was observed between the raw milk samples and the reconstituted milk samples. PRACTICAL APPLICATIONS This study demonstrated the differences in flavor impact compounds and textural properties of yogurt due to the preheat treatment and microbial metabolism. Results explain the source of volatile compounds in yogurt processing. Information on the changes in flavor as affected by heating processes would help in understanding their suitability in yogurt production. The research on flavor metabolism would shed light on the final application of some approaches to improve yogurt such as modification of milk medium, screening of the flavor‐producing bacteria and the processing control of flavor production. Also, the finding could be used in the production of flavoring agent.

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Section: Change In Volatiles Of Liquid Milkcontrasting

confidence: 68%

“…Because different flavor separation techniques can lead to different results, the number of volatiles detected in this study was different from the other studies (Ott et al . 1997; Hettinga et al . 2008).…”

Section: Resultsmentioning

confidence: 99%

Heat-Induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt

Zhang

2012

Journal of Food Biochemistry

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“…The development of unwanted microfl ora reduces the nutritional value of the product, adversely affects the sensory quality by contributing changes in taste, aroma and texture. The presence of pathogenic microfl ora is particularly detrimental from the human health point of view [Gandy et al, 2008;Hettinga et al, 2008;Hayes et al, 2002].…”

Section: Introductionmentioning

confidence: 99%

Microbiological and Sensory Quality of Milk on the Domestic Market

Piotrowska¹,

Świderski²,

Kostyra³

et al. 2015

Polish Journal of Food and Nutrition Sciences

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The evaluation of the microbiological and sensory quality of 30 assortments of market milk was the objective of the presented research. The study also compared the sensory profi le of selected samples of milk differing in preservation method. Microbiological tests included determination of the presence and number of Enterobacteriaceae and the total number of microorganisms. Sensory characteristics of all the milk samples was performed by scaling method (5-points scale). Selected samples of milk were additionally assessed by means of profi le method. Microbiological tests showed satisfactory microbiological purity of milk, which indicates the effectiveness of the heat treatment and the lack of secondary contamination. Regardless of the preservation method, all the evaluated milk samples were characterised by a high sensory quality (4.25-5 points). There were no changes in smell and taste, resulting from the development of undesirable microfl ora. The tested samples of milk differing in the preservation method (sterilisation, pasteurisation at high temperature and subjected to microfi ltration and low pasteurisation) varied in the sensory profi le. Milk pasteurised at high temperature was characterised by the most harmonised overall quality.

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“…The relative amount of dimethyl sulfide found in all inoculated samples 163 (6×10 5 to 1×10 6 arbitrary units of area), except for the sample inoculated with E. coli, was 164 similar to what was found in the milk of healthy cows (Hettinga et al, 2008a). The observed 165 difference between inoculated samples and mastitis samples may be due to different sample 166 handling, because dimethyl sulfide is easily lost due to its high volatility (Patton, 1956).…”

Section: Discussion 145mentioning

confidence: 54%

The origin of the volatile metabolites found in mastitis milk

Hettinga

Valenberg

Lam

et al. 2009

Veterinary Microbiology

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The origin of the volatile metabolites found in mastitis milk. Veterinary Microbiology, Elsevier, 2009, 137 (3-4) This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.Page 1 The possibility to detect mastitis pathogens based on their volatile metabolites was 15 previously studied. Because the origin of the metabolites is unknown, the formation of 16 volatile metabolites by 5 mastitis pathogens inoculated in milk of healthy cows was studied. 17The volatile metabolites from inoculated samples were compared to those of mastitis milk 18 samples from which the inoculated pathogens were isolated. Most metabolites formed in the 19 inoculated samples were similar to the metabolites formed in mastitis samples, both in 20 presence and in amount. Prediction by a neural network showed that the similarity between 21 the inoculated samples and mastitis samples was sufficient for correct prediction of the 22 pathogen in the inoculated sample. The main difference between the inoculated samples and 23 the mastitis samples was the absence of ethyl esters of free fatty acids in inoculated samples. 24

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Quality control of raw cows’ milk by headspace analysis

Cited by 40 publications

References 41 publications

Heat-Induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt

Heat-Induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt

Microbiological and Sensory Quality of Milk on the Domestic Market

The origin of the volatile metabolites found in mastitis milk

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