Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage

Li, Hongqiang; Xi, Bin; Yang, Xiao‐Jun; Wang, Hongbo; He, Xiaona; Li, Weihong; Gao, Yaqin

doi:10.1016/j.lwt.2022.113674

Cited by 27 publications

(15 citation statements)

References 33 publications

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“…The lactose content of yak and Jeryak milk obtained in December was lower than that obtained in June. During winter in the alpine areas, yaks need more energy to keep warm while grass withers and turns yellow, cellulose content increases, and nutrient content decreases [ 28 ].…”

Section: Discussionmentioning

confidence: 99%

Comparative Study of the Expression Profiles of miRNAs of Milk-Derived Exosomes of Yak and Jeryak

Ren

Zhang

Dingkao

et al. 2022

Animals

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The Jeryak is the hybrid offspring of yaks and Jersey cattle and exhibit improved milk and meat yields. Biomolecules carried within milk exosomes are important for cell growth, development, immune regulation, and various pathophysiological processes. Previous studies showed that miRNAs regulate mammary gland development, lactation, and milk quality. This study explored the relationship between milk exosomes miRNAs and lactation performance. A comparison of the milk content showed that yak milk was of a better quality compared to Jeryak milk (casein, fat, TS, SNF, lactose). Milk collected in December was superior to that collected in June for both yak and Jeryak, except for lactose concentrations. Exosomes were extracted by density gradient centrifugation and miRNA expression profiles in milk exosomes from three yaks and three Jeryaks collected in June and December were detected by small RNA sequencing. In all, 22, 120, 78, and 62 differentially expressed miRNAs (DEMs) were identified in Jun_ JY vs. Jun_ Y (P1: Jeryak in June vs. Yak in June), Jun_ JY vs. Dec_ JY (P2: Jeryak in June vs. Jeryak in December), Dec_ JY vs. Dec_ Y (P3: Jeryak in December vs. Yak in December), and Jun_ Y vs. Dec_ Y (P4: Yak in June vs. Yak in December) groups. These DEMs were enriched in functions and signaling pathways related to lactation performance. In conclusion, these findings are a reference tool to study the molecular basis of lactation performance.

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Section: Discussionmentioning

confidence: 99%

Comparative Study of the Expression Profiles of miRNAs of Milk-Derived Exosomes of Yak and Jeryak

Ren

Zhang

Dingkao

et al. 2022

Animals

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“…42 The formation of alcohol compounds in yogurt is related to reactions such as amino acid and lactose metabolism, methyl ketone reduction and fatty acid degradation, and all of these processes endow yogurt with floral, fruity and light wine aromas. 43 In yogurts, ketones are also produced by the conversion of carbon substrates through metabolic pathways of microorganisms; these give yogurt its unique aroma of caramel and cream. 44 Pyrazines impart a baked-like flavor to dairy products.…”

Section: Papermentioning

confidence: 99%

The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y

Guo,

He,

Cheng

et al. 2024

Food Funct.

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“…The GC-IMS (FlavourSpecR, Dortmund, Germany) technique was utilized to determine the volatile flavor compounds present in yak milk. The specific operation was carried out according to the method of Li et al [10]: a total of 2 mL of the milk sample was transferred from the sterile bottle to a 20 mL headspace bottle. The bottles were then incubated at 60 • C for 20 min.…”

Section: Detection Of Volatile Flavor Substances In Yak Milkmentioning

confidence: 99%

“…2-ethylfuran has coffee and nut aromas. The taste threshold of pyrazine compounds is low, with nutty and toasty flavors [10].…”

Section: Qualitative Analysis and Fingerprint Of Volatile Substancesmentioning

confidence: 99%

Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

Yang,

Zhang,

Dai

et al. 2023

Foods

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This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer were used to detect the conventional nutrients, amino acids, and volatile flavor substances of 249 yak milks in Meiren grassland, Xiahe grassland, and Maqu grassland (hereinafter referred to as Meiren yak, Xiahe yak, and Maqu yak) in the Gannan area. The results showed that the fat content of Meiren yak milk was significantly higher than that of Maqu yak and Xiahe yak (p < 0.05). The protein content of Meiren yak milk was significantly higher than that of Xiahe yak (p < 0.05), but not significantly different from that of Maqu yak (p > 0.05). The casein content in the milk of Maqu yak was significantly higher than that of Meiren yak and Xiahe yak (p < 0.05). There was no significant difference in the lactose content of yak milk in the three regions (p > 0.05). The content of glutamic acid in the milk of Meiren yak, Xiahe yak, and Maqu yak was noticeably high, which was 1.03 g/100 g, 1.07 g/100 g, and 1.10 g/100 g, respectively. The total amino acid (TAA) content was 4.78 g/100 g, 4.87 g/100 g, and 5.0 g/100 g, respectively. The ratios of essential amino acids (EAA) and total amino acids (TAA) in the milk of Meiren yak, Xiahe yak, and Maqu yak were 42.26%, 41.27%, and 41.39%, respectively, and the ratios of essential amino acids (EAA) and nonessential amino acids (NEAA) were 73.19%, 70.28%, and 70.61%, respectively. In the yak milk samples collected from three different regions, a total of 34 volatile flavor compounds were detected, including 10 aldehydes, five esters, six ketones, four alcohols, two acids, and seven others. The main flavor substances qualitatively obtained from Meiren yak milk were ethyl acetate, n-valeraldehyde, acetic acid, heptanal, and n-hexanal. Xiahe yak milk mainly contains ethyl acetate, isoamyl alcohol, n-valeraldehyde, heptanal, and ethyl butyrate. Maqu yak milk mainly contains ethyl acetate, n-valeraldehyde, isoamyl alcohol, heptanal, ethyl butyrate, and n-hexanal. Principal component analysis showed that the flavor difference between Xiahe yak and Maqu yak was small, while the flavor difference between Xiahe yak, Maqu yak, and Meiren yak was large. The findings of this research can serve as a foundation for the future advancement and application of yak milk.

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Evaluation of change in quality indices and volatile flavor components in raw milk during refrigerated storage

Cited by 27 publications

References 33 publications

Comparative Study of the Expression Profiles of miRNAs of Milk-Derived Exosomes of Yak and Jeryak

Comparative Study of the Expression Profiles of miRNAs of Milk-Derived Exosomes of Yak and Jeryak

The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y

Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

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