Important Sources of Variation in Milk Flavor

Kratzer, Dillard Dal; Foreman, C.F.; Freeman, A.E.; Bird, E.W.; Rosenberger, W.S.; Nelson, F. E.

doi:10.3168/jds.s0022-0302(67)87639-2

Cited by 13 publications

(9 citation statements)

References 7 publications

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“…SOF was in the present study most common during the first 3 weeks of lactation, which is in line with previous studies where SOF was mainly found in the early stages of lactation (Kratzer et al, 1967;Bruhn & Franke, 1975). Our results showed a marked effect of stage of lactation on variation in copper concentration and also on the occurrence of SOF as long as copper concentration was not included in the model.…”

Section: Spontaneous Oxidized Flavor (Sof)supporting

confidence: 94%

“…Breed differences in the susceptibility of milk developing SOF have been observed in previous studies (Kratzer at al., 1967;Neimann-Soerensen et al, 1973). In the present study, the SR/HF cows in the tied stall produced milk with a higher risk of developing SOF than the other groups and housing systems.…”

Section: Spontaneous Oxidized Flavor (Sof)mentioning

confidence: 60%

“…The amount of data in this study was limited leading us to make no assumptions regarding the size of the genetic effect. However, in a study by Kratzer et al (1967) a heritability of 0.2690.17 (estimate9SE) was reported, and in a study by Neimann-Soerensen et al (1973) the repeated estimates of the heritability of thiobarbituric-value, which is an estimate of oxidation in milk, was in the range of 0.1790.04 (estimate9SE) to 0.4790.06. Both the present breed differences and genetic variation within breed in development of SOF suggest that breeding decisions may affect incidence of SOF.…”

Section: Spontaneous Oxidized Flavor (Sof)mentioning

confidence: 89%

“…Heritability estimates obtained in previous studies indicate that SOF is to some degree a genetic disorder (Kratzer et al, 1967;Neimann-Soerensen et al, 1973). Consequently, it may become a milk quality issue should bulls become selected that happen to carry genotypes predisposing for milk sensitive to oxidation.…”

Section: Introductionmentioning

confidence: 93%

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Factors relating to incidence of spontaneous oxidized flavor and copper in cow's milk

Juhlin

Fikse

ÖRde‐Öström

et al. 2010

Acta Agriculturae Scandinavica, Section A - Animal Science

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The incidence of spontaneous oxidized flavor (SOF) is commonly assumed to be dependent on the combination of substrate supply and contents of pro-and anti-oxidants in milk. A total of 142 cows in the experimental herd at the Swedish University of Agricultural Sciences were included, 87 of the Swedish Red breed and 55 of the Swedish Holstein breed. Altogether 893 milk samples were analyzed for milk composition, copper content, and milk flavor. Milk copper concentration was highest in early lactation and during the spring period. Oxidative off-flavor was most common during the first 3 weeks of lactation. However, when adjusting for copper concentration the odds ratio for incidence of SOF was instead highest in lactation weeks 14Á39. The higher incidence of SOF during the first 3 weeks of lactation is proposed to be a consequence of the high copper concentration in milk during this period.

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Section: Spontaneous Oxidized Flavor (Sof)supporting

confidence: 94%

Section: Spontaneous Oxidized Flavor (Sof)mentioning

confidence: 60%

Section: Spontaneous Oxidized Flavor (Sof)mentioning

confidence: 89%

Section: Introductionmentioning

confidence: 93%

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Factors relating to incidence of spontaneous oxidized flavor and copper in cow's milk

Juhlin

Fikse

ÖRde‐Öström

et al. 2010

Acta Agriculturae Scandinavica, Section A - Animal Science

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“…The studies of Kratzer et al (1967) allowed the identification of many important Astringency and casein breakdown products (proteolysis) Harwalkar (1969) was the first to report on the isolation of astringent compounds from Cheddar cheese. The isolated astringent fraction had the characteristics of a complex of associated peptides with an unusually high content of hydrophobic amino acid residues (leucine, tyrosine, valine, phenylalanine, etc) and an isoelectric point at pH 6.5.…”

Section: Hea~astringencyandheatrreatmenoementioning

confidence: 99%

Astringency, a textural defect in dairy products

Lemieux

Simard

1994

Lait

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Summary -Like bitterness, astringency is a defect liable to affect dairy products, but it has not been studied as extensively. This review article atternpts first to clarify the confusing use in the Iiterature of the term 'astringent' to describe some associated texturai defects of dairy products and to better define astringency. Although astringency in dairy products might originate from two known causes: compounds resulting from heat treatment and proteolytically induced peptides (probably Cterminal breakdown products of 13-casein), the presence of phenolic compounds could also be a plausible cause. Astringent compounds reported to be present in many dairy products are listed, as weil as some methods of extraction and isolation.

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