Effect of different forage types on the volatile and sensory properties of bovine milk.

摘要: The effect of 3 diets (grass, grass/clover, and total mixed ration) on the volatile sensory properties bovine milk was assessed over an entire lactation season. Little evidence found direct transfer terpenes into raw from different diets, it is likely that monocultures ryegrass used with without white clover were factors as these contained very few terpenes. Evidence nonterpene volatiles forage to subsequent milks probable; however, differences in protein carbohydrate availability digestion rumen appeared have a greater contribution profiles. Pasteurization significantly altered profiles all milks. A link between fatty acid content, forage, products lipid oxidation also evident content due may influenced viscosity perception milk. Irish assessors preferred pasteurized produced grass-fed cows, least preference ration diets. β-Carotene higher derived grass or grass/clover appears directly color perception. Toluene p-cresol are both degradation β-carotene along identified potential biomarkers for pasture. only correlation influence flavor determined using ranked descriptive analysis p-cresol. P-Cresol be responsible barnyard aroma deamination decarboxylation tryptophan tyrosine levels available highest isoflavone formononetin rumen, which present swards.