Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

Cheng, Ziqiang; O’Sullivan, Maurice G.; Miao, Song; Kerry, Joseph P.; Kilcawley, Kieran N.

doi:10.1111/1471-0307.12898

Cited by 15 publications

(15 citation statements)

References 173 publications

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“…Lactones are organic compounds produced when hydroxyacids undergo intramolecular esterification, resulting in the loss of water [65]. The lactones detected in this study were present in all the samples, and both caprolactone and octalactone have been previously detected in commercial butters [71].…”

Section: Discussionsupporting

confidence: 51%

“…Regarding alcohols, ethanol, which is the final product of glucose metabolism or amino acid degradation in milk, is believed to impact sweetness. However, its contribution to flavor is likely to be minimal due to its exceedingly high odor threshold [65]. Here, high percentages of this alcohol were detected in the GB and CSB samples, while 1-Nonanol and 2,3-butanediol were detected in all the samples analyzed, with an extremely high percentage of the latter in the CB and CSB samples.…”

Section: Discussionmentioning

confidence: 72%

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Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain

Vioque-Amor,

Gómez-Díaz,

Del Río-Celestino

et al. 2023

Animals

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Butter is an important product for the dairy industry due to its particular sensory attributes and nutritional value, while the variability of the composition of the fatty acids in the milk can alter the nutritional and physical properties of butter and its acceptance by consumers. Butter is highly appreciated for its distinctive flavor and aroma; however, one of its main drawbacks lies in the difficulty in spreading it at low temperatures. Several types of butter that are present in the market were used in this study. We assessed the variability in the composition of the samples regarding their texture, color properties, and volatile organic compound profiles. We analyzed samples commercially produced from sheep’s milk (SB), goat’s milk (GB), and cow’s milk (CB); samples from the latter species with (CSB) and without salt (CB); and the low-fat (CLB) version. All the physicochemical composition parameters were significantly affected by the effect of the type of butter, although only 29 out of the 45 fatty acids examined were identified in the butter samples analyzed. The textural properties of the butters were influenced by both their solid fat content and the fatty acid profile. In addition, the origin of the milk not only affected the texture parameters but also the color of the butters and the compounds associated with traits such as odor and flavor. Through the multivariate data analysis of butter fatty acids and volatile compound percentages, we observed a clear differentiation of the samples based on the species of origin.

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Section: Discussionsupporting

confidence: 51%

Section: Discussionmentioning

confidence: 72%

Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain

Vioque-Amor,

Gómez-Díaz,

Del Río-Celestino

et al. 2023

Animals

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“…These compounds were chosen as the sorbents due to their high affinity for milk components. Thus, chitosan is often used to create biocompatible films that are safe for products, including those commonly distributed in milk [ 43 ], and it has a high sensitivity to ketones and aldehydes [ 44 , 45 ], which are present in the gas phase of milk [ 46 ]. Chromatographic phases were also selected, taking the use of these sorbents in the analysis of aroma-forming components of milk into account [ 47 ].…”

Section: Methodsmentioning

confidence: 99%

Possibilities of an Electronic Nose on Piezoelectric Sensors with Polycomposite Coatings to Investigate the Microbiological Indicators of Milk

Shuba,

Umarkhanov,

Bogdanova

et al. 2024

Sensors

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Milk and dairy products are included in the list of the Food Security Doctrine and are of paramount importance in the diet of the human population. At the same time, the presence of many macro- and microcomponents in milk, as available sources of carbon and energy, as well as the high activity of water, cause the rapid development of native and pathogen microorganisms in it. The goal of the work was to assess the possibility of using an array of gas chemical sensors based on piezoquartz microbalances with polycomposite coatings to assess the microbiological indicators of milk quality and to compare the microflora of milk samples. Piezosensors with polycomposite coatings with high sensitivity to volatile compounds were obtained. The gas phase of raw milk was analyzed using the sensors; in parallel, the physicochemical and microbiological parameters were determined for these samples, and species identification of the microorganisms was carried out for the isolated microorganisms in milk. The most informative output data of the sensor array for the assessment of microbiological indicators were established. Regression models were constructed to predict the quantity of microorganisms in milk samples based on the informative sensors’ data with an error of no more than 17%. The limit of determination of QMAFAnM in milk was 243 ± 174 CFU/cm3. Ways to improve the accuracy and specificity of the determination of microorganisms in milk samples were proposed.

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“…Some 45 differential metabolites were increased and 47 were decreased, and the strict anaerobic fermentation was advantageous to the nutrition of the yoghurt. The volatile compounds in dairy products are closely related to their aroma and thus have an important impact on product quality (Cheng et al 2022). The volatile metabolites in milk during fermentation and storage were identified using GC/MS-based metabolomics to discriminate six distinct stages of milk fermentation: fermentation initiation, curd, termination, storage for 1 day, storage for 7 days and storage for 14 days (Sun et al 2021).…”

Section: Yoghurtmentioning

confidence: 99%

Review of the applications of metabolomics approaches in dairy science: From factory to human

Zhang¹,

Zheng²,

Liu³

et al. 2023

Int J of Dairy Tech

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Dairy products are nutritious and are increasingly consumed as an important dietary component in China. Exploring the factors that affect the nutritional quality of dairy products and ensuring their safety have become the main focus of dairy research. The composition of metabolites in dairy products is large and complex. The levels and types of metabolites vary according to various factors in the process from factory to human dining table. Therefore, metabolites might be used to assess the nutritional value, traceability and authenticity, and physiological function of dairy products. This review's main goal is to introduce the most recent developments and applications of metabolomics as an efficient tool for comprehensively characterising the composition and dynamic changes of metabolites in the area of food science and nutrition research in the process of getting dairy products from factory to human. The examples are taken from the most relevant metabolomics work published from 2018 to 2022, focusing on potential marker metabolites and metabolic mechanisms related to dairy product quality, authenticity/traceability and dairy intake monitoring. The future direction of metabolomics in the field of dairy science was also discussed. This information will provide a reference for the further application of metabolomics technology to Chinese dairy products to develop their quality, safety and nutritional value.

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Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

Cited by 15 publications

References 173 publications

Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain

Butter from Different Species: Composition and Quality Parameters of Products Commercialized in the South of Spain

Possibilities of an Electronic Nose on Piezoelectric Sensors with Polycomposite Coatings to Investigate the Microbiological Indicators of Milk

Review of the applications of metabolomics approaches in dairy science: From factory to human

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