Discrimination of “grazing milk” using milk fatty acid profile in the grassland dairy area in Hokkaido

Mitani, Takahiko; Kobayashi, Kenya; Ueda, Kôichiro; Kondo, Seiji

doi:10.1111/asj.12422

Cited by 19 publications

(31 citation statements)

References 26 publications

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“…It is well established that diet influences the fatty acid (FA) profile of milk with pasture feeding increasing the levels of health beneficial polyunsaturated fatty acids (PUFA), namely the omega-3 FA in comparison to confined feeding systems [ 13 , 18 , 19 , 20 , 21 , 22 ]. The most important PUFA in terms of health promoting aspects in bovine milk are conjugated linoleic acid ( c 9, t 11 CLA), eicosapentaenoic (EPA) and docosapentaenoic (DPA) acids [ 10 , 14 , 21 , 22 , 23 ].…”

Section: Impact Of Forage On the Fatty Acid Content Of Bovine Milkmentioning

confidence: 99%

“…The most important PUFA in terms of health promoting aspects in bovine milk are conjugated linoleic acid ( c 9, t 11 CLA), eicosapentaenoic (EPA) and docosapentaenoic (DPA) acids [ 10 , 14 , 21 , 22 , 23 ]. All FA with 18 or more carbons originate from ingested feed [ 13 ] with PUFA composition and concentration predominately influenced by intake of long chain PUFA, the precursors of which are linoleic acid (LA) and α-Linolenic acid (ALA). LA and ALA are present in higher concentrations in fresh pasture than in concentrates [ 24 ].…”

Section: Impact Of Forage On the Fatty Acid Content Of Bovine Milkmentioning

confidence: 99%

“…Recent years have seen a significant rise in interest regarding dairy products produced from pasture or grazing, mainly because such products are purported to have “added value” for the consumer [ 1 , 2 , 3 , 4 , 5 ]. This is mostly due to a rise in consumer awareness with regard to; health benefits (omega-3 polyunsaturated fatty acids and conjugated linoleic acid) of dairy fat, food traceability/authentication, food and environmental sustainability, animal-welfare (less intensive farming), local origin of food production (support local business, lower transport costs), terroir (geographical origin status) and organic production [ 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…One aspect of the effect of ruminant diet on the quality of bovine milk and cheese that remains somewhat ambiguous is the impact of diet on sensory perception (including taste, aroma, texture and colour). Obviously this is an important aspect as sensory properties are well recognized as prime purchasing factors [ 15 ] but also because milk and dairy products from grazing are often perceived as higher quality and can achieve a higher price at farm and retail level [ 10 , 13 ]. The impact of diet on sensory perception of bovine milk and dairy products is unclear because of the fact that a wide range of potential factors are involved at farm level (e.g., type of forage, grassland management, forage conservation methods/practices, animal breeds, stage of lactation, health status of the animal) and during production (e.g., heat-treatment, product type, storage fermentation).…”

Section: Introductionmentioning

confidence: 99%

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Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Kilcawley

Faulkner

Clarke

et al. 2018

Foods

102

147

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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 advers...

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Section: Impact Of Forage On the Fatty Acid Content Of Bovine Milkmentioning

confidence: 99%

Section: Impact Of Forage On the Fatty Acid Content Of Bovine Milkmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Kilcawley

Faulkner

Clarke

et al. 2018

Foods

102

147

View full text Add to dashboard Cite

show abstract

“…Quizás esto se produce en nuestro estudio porque, aunque el modelo P aportó un 32,8% de concentrado y el modelo C un 48,3%, ambos tienen una proporción similar de FND. En contras te, algunos autores han encontra do incrementos en el contenido de grasa en leche en el caso de vacas estabuladas (Morales-Almaráz et al, 2011;Capuano et al, 2014;Mitani et al, 2016).…”

Section: Discussionunclassified

Caracterización de los actuales modelos de alimentación para la producción de leche de vaca en Asturias y su influencia sobre la producción de la leche

Santiago¹,

Vicente²,

Jiménez-Calderón³

et al. 2017

ITEA

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† Estos dos autores han codirigido este trabajo Resumen Los modelos de alimentación para la producción de leche de vaca se clasifican tradicionalmente en base a la superficie agraria destinada al cultivo de maíz. Sin embargo, la composición de las raciones es variable debido a la dinámica de producción de forraje, la rotación de cultivos, la disponibilidad de alimentos en el mercado, los requerimientos de las vacas, etc. Así, la superficie de cultivo no siempre puede asociarse con la ración. Por ello, el objetivo de este estudio fue identificar los modelos de alimentación efectivamente utilizados en las ganaderías de leche del Principado de Asturias. Para este propósito se seleccionaron 16 explotaciones en función de la superficie destinada al cultivo de maíz y al uso de pastoreo, que fueron monitorizadas desde el verano de 2014 a la primavera de 2015. Trimestralmente se registró la oferta de alimentos y la producción de leche y se realizó una toma de muestras de alimentos y leche. Mediante análisis de clúster se describieron siete modelos de alimentación efectivamente usados en función del principal ingrediente de la ración. Con independencia de la superficie agraria, el ensilado de maíz se confirma como un pilar en la dieta de las vacas de leche en varios de los modelos. Su utilización reduce el consumo de concentrado en la ración y puede mejorar la composición de la leche en cuanto a proteína, lactosa y extracto seco magro. Palabras clave: Producción de leche de vaca, manejo de alimentación, forrajes, concentrado.

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Desirable compounds

Kalač¹

2017

Effects of Forage Feeding on Milk

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Discrimination of “grazing milk” using milk fatty acid profile in the grassland dairy area in Hokkaido

Cited by 19 publications

References 26 publications

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Caracterización de los actuales modelos de alimentación para la producción de leche de vaca en Asturias y su influencia sobre la producción de la leche

Desirable compounds

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