A 100-Year Review: Sensory analysis of milk

Schiano, A.N.; Harwood, W.S.; Drake, M.A.

doi:10.3168/jds.2017-13031

Cited by 88 publications

(65 citation statements)

References 180 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…or butyrate (and not acetate) becomes the primary substrate for synthesis of short-chain FA in milk. It is known that some feed additives can affect the organoleptic characteristics of milk and dairy products (Schiano et al, 2017). The current study is the first report on the effects of 3-NOP on the sensory characteristics of bovine milk.…”

Section: Discussionmentioning

confidence: 72%

Effects of 3-nitrooxypropanol on rumen fermentation, lactational performance, and resumption of ovarian cyclicity in dairy cows

Melgar

Harper

et al. 2020

Journal of Dairy Science

118

View full text Add to dashboard Cite

This study examined the effect of 3-nitrooxypropanol (3-NOP), a substance under investigation, on enteric methane (CH 4 ) emission, rumen fermentation, lactational performance, sensory properties of milk, and the resumption of ovarian cyclicity in early-lactation dairy cows. Fifty-six multi-and primiparous Holstein cows, including 8 that were rumen cannulated, were used in a 15-wk randomized complete block design experiment. Cows were blocked based on parity and previous lactation milk yield (MY) or predicted MY, and within each block were randomly assigned to one of 2 treatments: (1) control (CON), administered no 3-NOP, or (2) 3-NOP applied at 60 mg/kg of feed dry matter (3-NOP). Enteric CH 4 emission was measured during experimental wk 2, 6, 9, and 15, using the GreenFeed system. Dry matter intake (DMI) and MY data were collected daily throughout the experiment, and milk composition samples were collected 7 times during the experiment. Milk samples were collected from 14 to 60 (±2) d after calving, 3 d per week, and assayed for progesterone concentration to determine resumption of ovarian activity. Compared with CON, 3-NOP decreased daily CH 4 emission by 26%, CH 4 yield (CH 4 per kg of DMI) by 21%, and CH 4 emission intensity [CH 4 per kg of MY or energy-corrected milk (ECM)] by 25%. Enteric emission of carbon dioxide was decreased by 5%, and hydrogen emission was increased 48-fold by 3-NOP. Inclusion of 3-NOP decreased concentration of total volatile fatty acids (by 9.3%) and acetate but increased butyrate molar proportion, ethanol, and formate concentrations in ruminal fluid. Dry matter intake was lower for 3-NOP compared with CON, but DMI expressed as a percentage of body weight was not different between treatments. Treatment had no effect on milk and ECM, body weight change, or body condition score. Milk composition and milk fat and protein yields were not affected by treatment, except that concentrations of short-chain fatty acids in milk were increased by 3-NOP. Nutrient digestibility and blood metabolites and hormones were not affected by 3-NOP, except that insulin was decreased by 3-NOP. There was no effect of 3-NOP on postpartum resumption of ovarian activity, including days to first and second luteal phases, length of first and second luteal phases, and interval from first to second luteal phase. Sensory properties of milk from cows fed 3-NOP and cheese made from that milk were not affected by treatment. In this experiment, 3-NOP decreased daily enteric CH 4 emission, emission yield, and emission intensity, improved feed efficiency, and did not affect lactational performance or onset of ovarian activity in early-lactation dairy cows.

show abstract

Section: Discussionmentioning

confidence: 72%

Effects of 3-nitrooxypropanol on rumen fermentation, lactational performance, and resumption of ovarian cyclicity in dairy cows

Melgar

Harper

et al. 2020

Journal of Dairy Science

118

View full text Add to dashboard Cite

show abstract

“…The appearance, flavor, and mouthfeel of milk depend on its macronutrient composition, especially the fat content, with the perceived creaminess increasing with fat content (McCarthy, Lopetcharat, & Drake, ). The levels of flavor and aroma molecules in milk depend on what the animal was fed, as well as any chemical reactions or microbiological growth that occurs prior to consumption (Schiano et al., ). The sensory attributes of milk may be assessed using either trained or untrained panels (Chapman, ).…”

Section: Physicochemical and Sensory Propertiesmentioning

confidence: 99%

“…The properties of milk depend on many factors, including the breed of cow, their maturity, their health status, the nature of their feed, milk processing operations, and storage conditions (Schiano et al, 2017). The appearance, flavor, and mouthfeel of milk depend on its macronutrient composition, especially the fat content, with the perceived creaminess increasing with fat content (McCarthy, Lopetcharat, & Drake, 2017).…”

Section: Physicochemical and Sensory Propertiesmentioning

confidence: 99%

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

McClements

Newman

McClements

2019

Comp Rev Food Sci Food Safe

247

174

View full text Add to dashboard Cite

Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons. The food industry is therefore developing a range of plant‐based milk alternatives. These milk substitutes should be affordable, convenient, desirable, nutritional, and sustainable. This article reviews our current understanding of the development of plant‐based milks. Initially, an overview of the composition, structure, properties, and nutritional profile of conventional bovine milk is given, because the development of successful alternatives depends on understanding the characteristics of real milk. The two main production routes for fabricating plant‐based milks are then highlighted: (i) disruption of plant materials (such as nuts, seeds, or legumes) to form aqueous suspensions of oil bodies; (ii) formation of oil‐in‐water emulsions by homogenization of oil, water, and emulsifiers. The roles of the different functional ingredients in plant‐based milks are highlighted, including oils, emulsifiers, thickeners, antioxidants, minerals, and other additives. The physicochemical basis of the appearance, texture, and stability of plant‐based milks is covered. The importance of the sensory attributes and gastrointestinal fate of bovine milk and plant‐based alternatives is also highlighted. Finally, potential areas for future work are discussed.

show abstract

“…The sensory evaluation panel consisted of ten members (aged 20-30) including male and female members of the college of Food Science and Engineering of Hainan University. They were trained in basic odor recognition tests before performing analysis, according to the references [13][14][15] (Table 2). All the evaluations were conducted at the Fruit and Vegetable Processing Laboratory of Hainan University.…”

Section: Sensory Analysis Of Aromamentioning

confidence: 99%

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Zhang

Chen

Wang

et al. 2020

Foods

View full text Add to dashboard Cite

Characteristic aromas are usually key labels for food products. In this study, the volatile profiles and marker substances of coconut jam during concentration were characterized via sensory evaluation combined with headspace solid phase microextraction-gas chromatography-tandem mass spectrometry (HSPME/GC-MS). A total of 33 aroma compounds were detected by HSPME/GC-MS. Principal component analysis revealed the concentration process of coconut jam can be divided into three stages. In the first stage, esters and alcohols were the two main contributors to the aroma of the coconut jam. Next, a caramel smell was gradually formed during the second stage, which was mainly derived from aldehydes, ketones and alcohols. The concentration of aldehydes increased gradually at this stage, which may be the result of a combination of the Maillard reaction and the caramelization reaction. In the final sterilization stage, the 'odor intensity' of caramel reached the maximum level and a variety of aroma compounds were produced, thereby forming a unique flavor for the coconut jam. Finally, furfural fit a logistic model with a regression coefficient (r 2 ) of 0.97034. Therefore, furfural can be used as a marker substance for monitoring the concentration of coconut jam.

show abstract

A 100-Year Review: Sensory analysis of milk

Cited by 88 publications

References 180 publications

Effects of 3-nitrooxypropanol on rumen fermentation, lactational performance, and resumption of ovarian cyclicity in dairy cows

Effects of 3-nitrooxypropanol on rumen fermentation, lactational performance, and resumption of ovarian cyclicity in dairy cows

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Contact Info

Product

Resources

About