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首页> 外文期刊>Foods >Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems
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Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

机译：影响草基和非草基牛奶生产系统中牛乳和奶酪风味的因素

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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 adverse sensory impacts in milk and cheese. Considerably more research is required to define key dietary related impacts on the flavour of milk and cheese.
机译：关于区分从牧场系统和密闭系统获得的乳制品的兴趣激增。由于可能涉及多种农场和生产因素，不同草料类型对牛奶和奶酪的感官特性的影响是复杂的。牧草饮食对牛乳和奶酪的感官特性的主要影响是与β-胡萝卜素含量相关的黄色强度增加，这可能是牧草衍生乳制品的可能生物标记。牧场放牧还影响脂肪和脂肪酸含量，这与牛奶和奶酪的质感变化以及增加的omega-3脂肪酸有关。有人建议，由于牧场饮食，牛奶和奶酪中多不饱和脂肪酸的变化可能会增加对脂质氧化的敏感性，但由于抗氧化剂的增加和奶酪环境的降低，这似乎不是问题。经过培训的小组成员和消费者似乎比源自保守饮食或浓缩饮食的牛奶更容易识别来自牧场的牛奶和奶酪。但是，牛奶巴氏消毒法，在牧场饮食中加入浓缩汁，奶酪成熟时间都与减少牧场饮食对感官知觉的影响有关。总体而言，对牛奶和奶酪的感官评估研究发现，最能代表消费者的未经培训的评估者比经培训的评估者似乎没有能力更好地区分感官差异，并且与风味属性相比，更容易实现视觉和质地属性上的差异。这表明饮食引起的感觉差异通常很细微。有证据支持通过吸入或摄入直接转移某些挥发物，但在瘤胃新陈代谢饮食成分后间接转移则更是如此。饮食中的挥发物对牛奶和乳制品的感官知觉的影响显然取决于它们的浓度和气味活性，但是迄今为止很少进行定量研究。一些研究强调了牧场与增强的“粗粮”或“粗饲料”的感官属性的潜在相关性，随后将它们与β-胡萝卜素和芳香氨基酸或瘤胃中异黄酮代谢产生的对甲酚积累联系起来。对-甲酚也被认为是牧场衍生乳制品的潜在生物标记。其他研究已经将萜烯与牛奶和奶酪中的特定感官特性相关联，但是这仅与源自无种子野生牧场的牛奶和奶酪有关，因为高浓度的气味会导致高浓度积累，而无种子野生牧场。甲苯也是β-胡萝卜素代谢的产物，已被确定为牧草衍生乳制品的潜在生物标记，但由于其气味阈值较高，因此对感觉的影响很小。二甲基砜已与牧场饮食联系在一起，由于其气味阈值低，可能会影响感官知觉。其他研究将青贮饲料中玉米和豆类（三叶草）的存在与牛奶和奶酪中的不良感官影响联系在一起。要确定与饮食有关的对牛奶和奶酪风味的主要影响，还需要进行大量研究。

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