Factors associated with spontaneous oxidized flavour in cow’s milk

摘要: Spontaneous oxidized flavour (SOF) is an off-flavour in milk that has received attention only a few countries, primarily due to lack of monitoring. The poly unsaturated fatty acids are considered make it more prone oxidize, with effects like shorter shelf life dairy products and reduction consumer acceptance milk. On the other hand, have reputation being healthier than saturated acids. Means optimize acid composition include breeding measures, why acyl-CoA:diacylglycerol acyltransferase1 (DGAT1), major gene for fat content, lately attracted lot research efforts. risk develop SOF showed strong positive association concentrations both well known prooxidant copper its substrate observed statistical interaction between suggests will not as easily high content unless sufficient amounts available promote oxidation process. Breed selection had effect on where from Swedish Holstein cows generally larger compared Red two lines SLU herd. Selection was associated lower concentration conjugated linoleic (CLA). created differences allele frequencies DGAT1 lines, higher frequency 232A within low line. genotype occurrence SOF, A proportion polyunsaturated CLA increased susceptibility SOF. genetic variation indicates may become quality issue should bulls selected happen carry genotypes predisposing sensitive oxidation.