The Effect of Unsaturated Fatty Acid Concentration on the Aroma Profile of Goat’s Milk

Anderson J.L., Schingoethe D.J., Kalscheur K.F., Hippen A.R. (2006). Evaluation of dried and wet distiller’s grains included at two concentrations in the diets of lactating dairy cows. J. Dairy Sci., 89: 3133–3142.10.3168/jds.S0022-0302(06)72587-5Search in Google Scholar

Bendall J.G. (2001). Aroma compounds of fresh milk from New Zealand cows fed different diets. J. Agr. Food Chem., 49: 4825–4832.10.1021/jf010334nSearch in Google Scholar

Boonbumrung S., Tamura H., Mookdasanit J., Nakamoto H., Ishihara M., Yo-shizawa T., Varanyanond W. (2001). Characteristic aroma components of the volatile oil of yellow Keaw mango fruits determined by limited odor unit method. Food Sci. Technol. Res.,7: 200–206.10.3136/fstr.7.200Search in Google Scholar

Bouattour M.A., Casals R., Albanell E., Such X., Caja G. (2008). Feeding soybean oil to dairy goats increases conjugated linoleic acid in milk. J. Dairy Sci., 91: 2399–2407.10.3168/jds.2007-0753Search in Google Scholar

Buttery R.G., Turnbaugh J.G., Ling L.C. (1988). Contribution of volatiles to rice aroma. J. Agr. Food Chem., 36: 1006–1009.10.1021/jf00083a025Search in Google Scholar

Cais-Sokolińska D., Majcher M., Pikul J., Bielińska S., Czauderna M., Wój-towski J. (2011). The effect of Camelina sativa cake diet supplementation on sensory and volatile profiles of ewe’s milk. Afr. J. Biotechnol.,10: 7245–7252.Search in Google Scholar

Cais-Sokolińska D., Wójtowski J., Pikul J., Danków R., Majcher M., Teichert J., Bagnicka E. (2015). Formation of volatile compounds in kefir made of goat and sheep milk with high polyunsaturated fatty acids content. J. Dairy Sci., 98: 6692–6705.10.3168/jds.2015-9441Search in Google Scholar

Chilliard Y., Glasser F., Ferlay A., Bernard L., Rouel J., Doreau M. (2007). Diet, rumen biohydrogenation and nutritional quality of cow and goat milk fat. European J. Lipid Sci. Tech., 109: 828–855.10.1002/ejlt.200700080Search in Google Scholar

Contador R., Delgado F.J., García-Parra J., Garrido M., Ramírez R. (2015). Volatile profile of breast milk subjected to high-pressure processing or thermal treatment. Food Chem., 180: 17–24.10.1016/j.foodchem.2015.02.019Search in Google Scholar

Coppa M., Martin B., Pradel P., Leotta B., Priolo A., Vasta V. (2011). Effect of a hay-based diet or different upland grazing systems on milk volatile compounds. J. Agr. Food Chem., 59: 4947–4954.10.1021/jf2005782Search in Google Scholar

Danków R., Cais-Sokolińska D., Pikul J., Wójtowski J. (2003). Cytological quality of goat’s milk (in Polish, with English summary). Med. Weter., 59: 77–80.Search in Google Scholar

Dennis T.S., Unruh-Snyder L.J., Neary M.K., Nennich T.D. (2012). Effects of co-grazing dairy heifers with goats on animal performance, dry matter yield, and pasture forage composition. J. Anim. Sci., 90: 4467–4477; doi: 10.2527/jas.2011–4643.10.2527/jas.20114643Open DOISearch in Google Scholar

Drake M.A. (2004). Defining dairy flavor. J. Dairy Sci., 87: 777–784.10.3168/jds.S0022-0302(04)73221-XSearch in Google Scholar

Gurung N.K., Solaiman S.G., Rankins D.L., Mc Elhenney W.H. (2009). Effects of distillers dried grains with solubles on feed intake, growth performance, gain efficiency and carcass quality of growing Kiko × Spanish male goats. J. Anim. Vet. Adv., 8: 2087–2093.Search in Google Scholar

Gűzel-Seydim Z.B., Seydim A.C., Grenee A.K., Bodine A.B. (2000). Determination of organic acids and volatile flavor substances in kefir during fermentation. J. Food Compos. Anal., 13: 35–43.10.1006/jfca.1999.0842Search in Google Scholar

Irigoyen A., Arana I., Castiella M., Torre P., Ibanez F.C. (2005). Microbiological, physicochemical and sensory characteristics of kefir during storage. Food Chem., 90: 613–620.10.1016/j.foodchem.2004.04.021Search in Google Scholar

Islam M.A., Ekeberg D., Rukke E.O., Vegarud G.E. (2015). Ex vivo digestion of omega-3 enriched buffalo skimmed milk. J. Funct. Foods., 19: 842–851.10.1016/j.jff.2014.08.016Search in Google Scholar

Karagul-Yuceer Y., Drake M.A., Cadwallader K.R. (2001). Aroma-active components of nonfat dry milk. J. Agr. Food Chem., 49: 2948–2953.10.1021/jf0009854Search in Google Scholar

Karatapanis A.E., Badeka A.V., Riganakos K.A., Savvaidis I.N., Kontomi-nas M.G. (2006). Changes in flavour volatiles of whole pasteurized milk as affected by packaging material and storage time. Int. Dairy J., 16: 750–761.10.1016/j.idairyj.2005.06.008Search in Google Scholar

Kubickova J., Grosch W. (1998). Quantification of potent odorants in Camembert cheese and calculation of their odour activity values. Int. Dairy J., 8: 17–23.10.1016/S0958-6946(98)00014-4Search in Google Scholar

Leonardi C., Bertics S., Armentano L.E. (2005). Effect of increasing oil from distillers grains or corn oil on lactation performance. J. Dairy Sci.. 88: 2820–2827.10.3168/jds.S0022-0302(05)72962-3Search in Google Scholar

Mc Sweeney P., Sousa M. (2000). Biochemical pathways for the production of flavor compounds in cheeses during ripening: a review. Le Lait, 80: 293–324.10.1051/lait:2000127Search in Google Scholar

Moio L., Langlois D., Etievant P., Addeo F. (1993). Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography olfactometry. J. Dairy Res., 60: 215–222.10.1017/S0022029900027527Search in Google Scholar

Nursten H.E. (1997). The flavour of milk and dairy products: I. Milk of different kinds, milk powder, butter and cream. Int. J. Dairy Technol., 50: 48–56.10.1111/j.1471-0307.1997.tb01735.xSearch in Google Scholar

Osmari E.K., Cecato U., Macedo F.A.F., Souza N.E. (2011). Nutritional quality indices of milk fat from goats on diets supplemented with different roughages. Small Ruminant Res., 98: 128–132.10.1016/j.smallrumres.2011.03.030Search in Google Scholar

Pereda J., Jaramillo D.P., Quevedo J.M., Ferragut V., Guamis B., Trujillo A.J. (2008). Characterization of volatile compounds in ultra-high-pressure homogenized milk. Int. Dairy J., 18: 826–834.10.1016/j.idairyj.2007.12.002Search in Google Scholar

Pereira R.A.G., Oliveira C.J.B., Medeiros A.N., Costa R.G., Bomfim M.A.D., Queiroga R.C.R.E. (2010). Physicochemical and sensory characteristics of milk from goats supplemented with castor or licuri oil. J. Dairy Sci., 93: 456–462.10.3168/jds.2009-2315Search in Google Scholar

Preininger M., Grosch W. (1994). Evaluation of key odorants of the neutral volatiles of Emmentaler cheese by the calculation of odour activity values. LWT – Food Sci. Technol., 27: 237–244.10.1006/fstl.1994.1048Search in Google Scholar

SAS, SAS/STAT Users Guide Release 6.12 (2006). SAS Institute, Cary, NC.Search in Google Scholar

Serra M., Trujillo A.J., Guamis B., Ferragut V. (2009). Flavour profiles and survival of starter culture of yoghurt produced from high-pressure homogenized milk. Int. Dairy J., 19: 100–106.10.1016/j.idairyj.2008.08.002Search in Google Scholar

Siefarth C., Buettner A. (2014). The aroma of goat milk: Seasonal effects and changes through heat treatment. J. Agr. Food Chem., 62: 11805−11817.10.1021/jf5040724Search in Google Scholar

Silanikove N., Leitner G., Merin U., Prosser C.G. (2010). Recent advances in exploiting goat’s milk: quality, safety and production aspects. Small Ruminant Res., 89: 110–124.10.1016/j.smallrumres.2009.12.033Search in Google Scholar

Smith S., Smith T.J., Drake M.A. (2016). Flavor and flavor stability of cheese, rennet, and acid wheys. J. Dairy Sci., 99: 3434–3444.10.3168/jds.2015-10482Search in Google Scholar

Spitzer J., Buettner A. (2010). Characterization of aroma changes in human milk during storage at –19°C. Food Chem., 120: 240–246.10.1016/j.foodchem.2009.10.015Search in Google Scholar

Stampanoni C.R. (1994). The use of standardized flavor languages and quantitative flavor profiling technique for flavored dairy products. J. Sens. Stud., 9: 383–400.10.1111/j.1745-459X.1994.tb00255.xSearch in Google Scholar

Steinshamn H., Inglingstad R.A., Ekeberg D., Mølmann J., Jørgensen M. (2014). Effect of forage type and season on Norwegian dairy goatmilk production and quality. Small Ruminant Res., 122: 18–30.10.1016/j.smallrumres.2014.07.013Search in Google Scholar

Ulbricht T.L.V., Southgate D.A.T. (1991). Coronary heart disease: seven dietary factors. Lancet, 338: 985–992.10.1016/0140-6736(91)91846-MSearch in Google Scholar

Wójtowski J., Ślósarz P., Malecha W., Danków R. (2002). Ultrasound measurements of goat’s mammary gland cisterns during lactation (in Polish, with English summary). Med. Weter., 58: 977–980.Search in Google Scholar

Wójtowski J., Danków R., Skrzypek R., Fahr R.D. (2003). The fatty acid profile in kefirs from sheep, goat and cow milk. Milchwissenschaft, 58: 633–636.Search in Google Scholar