Sensory and Flavor Characteristics of Milk

Wolf, Irma Verónica; Bergamini, Carina Viviana; Perotti, María Cristina; Hynes, Erica Rut

doi:10.1002/9781118534168.ch15

Cited by 14 publications

(10 citation statements)

References 232 publications

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“…Bihaqi and Jalal (), state that a “goaty” odour is one of the four characteristics of bad versus good goat's milk and its acceptability. The “goaty” odour of goat's milk is mostly produced by lipid content, lactation stage, presence of buck during milking and improper handling and milking procedures, among other factors (Bihaqi & Jalal, , p. 487; Wolf, Bergamini, Perotti, & Hynes, , p. 312). The control of the “goaty” smell depends on the cause from which it originated (Bihaqi & Jalal, ).…”

Section: Findings and Discussionmentioning

confidence: 99%

Expectancy‐value theory contributes to understanding consumer attitudes towards cow's milk alternatives and variants

Kempen

Kasambala

Christie

et al. 2017

Int J Consumer Studies

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Although South Africans mostly consume cow's milk, cow's milk alternatives/variants are increasingly becoming popular and this could be attributed to higher demand and changing consumer attitudes. Using expectancy‐value theory approach, this study aimed to explore consumers' beliefs that exist to influence their attitude towards cow's milk alternatives/variants and consequently the acceptance or non‐acceptance thereof. Thirteen focus groups, each with four to eight participants, were conducted at the University of South Africa (Unisa) Science Campus in Florida, Gauteng, South Africa. Genders were separated to improve the facilitation of the discussion. The semi‐structured discussions explored and gave an insight into consumer attitudes and perceptions that influence acceptance of cow's milk alternatives/variants. The recorded discussions were transcribed and the content was analyzed for emerging themes and categories by two independent parties, who then compared these emerging themes and categories. Results showed that the primary factors that influence consumers' beliefs and, ultimately, attitude formation and predisposition to accept or reject cow's milk alternatives/variants are acquired through knowledge and perceptions coming from (1) direct experiences, such as familiarity with the products' internal and external attributes, conditional willingness and causal factors, (2) indirect experiences ingrained from childhood and (3) association, where consumers had no reference to the product to attach attributes for belief formation, leading to being astonished at the thought, being curious about the product or having no interest in it. This study demonstrated that consumers' acceptance of cow's milk alternatives/variants will ultimately depend on product‐related expectations.

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Section: Findings and Discussionmentioning

confidence: 99%

Expectancy‐value theory contributes to understanding consumer attitudes towards cow's milk alternatives and variants

Kempen

Kasambala

Christie

et al. 2017

Int J Consumer Studies

View full text Add to dashboard Cite

show abstract

“…Therefore, to characterize the potential influence of the levels of FFAs, caproic acid, and lauric acid on the flavor of breastmilk, a comparison with the recommended sensory threshold of rancid flavor in dairy products was made. Early studies in dairy science have reported the relative levels of FFAs, caproic acid (C10:0), and lauric acid (C12:0) in terms of the sensory threshold for detecting the rancid flavor of milk [ 9 , 25 , 26 ].The detectable threshold usually means the minimum levels of a certain flavor compound perceived by at least 50% of the adult panelists [ 27 ]; accordingly, the FFAS levels in good-tasting milk should be lower than such thresholds [ 28 ].…”

Section: Discussionmentioning

confidence: 99%

Variations in the rancid-flavor compounds of human breastmilk under general frozen-storage conditions

Hung

Hsu

et al. 2018

BMC Pediatr

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BackgroundHuman breastmilk provides the best nutrition for infants. When women or infants have difficulties in breastfeeding directly, breastmilk is usually pumped and frozen for later use. However, while frozen, breastmilk may develop a rancid flavor, which induces infant feeding stress and raises the mothers’ concerns about the quality of frozen breastmilk. Nevertheless, few studies have investigated the variations in the compounds that cause the rancid flavor of breastmilk during frozen storage.MethodsA repeated-measures design was adopted to quantify the variations in rancid-flavor compounds, namely acid value (AV), total free fatty acids (FFAs), and short-and intermediate-chain FFAs of breastmilk during frozen storage. Breastmilk was obtained from ten healthy mothers of full-term infants and each milk sample was divided into three aliquots: fresh, 7-day frozen and 30-day frozen samples. The fresh samples were immediately analyzed, while the others were frozen in a domestic fridge within a temperature range of −15 to −18 °C and analyzed 7 and 30 days later.ResultsThe rancid-flavor compounds of the breastmilk, namely AV, total FFAs and intermediate-chain FFAs, significantly increased with storage time, all of which reached the sensory threshold for detecting the rancid flavor of milk. In addition, the FFAs of the breastmilk samples frozen for 7 days far exceeded the detection threshold for unpleased rancid flavor, while the 30-day samples were higher than the intolerable level for most people.ConclusionsThis study revealed that the human breastmilk develops a rancid flavor during frozen storage. Therefore, we recommend that when infants refuse thawed milk, mothers can try to provide freshly expressed milk whenever possible or provide breastmilk frozen for less than 7 days. Future studies could explore the methods for slowing breastmilk lipolysis to maintain its fresh flavor.

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“…Few studies have focused on the impact of LO on the quality and stability of SMP, likely due to its low fat content (0.6-1.25% w/w). SMP should have a flavour similar to that of fluid milk [54]; however, differences in manufacturing processes [55,56] and milk composition [57] can result in the formation of different flavour characteristics and intensities. Shiratsuchi et al [58] was one of the first studies to profile the VOC content and flavour of SMP.…”

Section: Skim Milk Powdermentioning

confidence: 99%

Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

Clarke

McCarthy

O’Sullivan

et al. 2021

Foods

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Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability. The LO process produces numerous volatile organic compounds (VOC) including aldehydes, ketones and alcohols, which are known to contribute to the development of off-flavours in dairy powders. The main factors influencing the oxidative state of dairy powders and the various analytical techniques used to detect VOC as indicators of LO in dairy powders are outlined. As the ability to identify and quantify specific VOC associated with LO improves this review highlights how these techniques can be used in conjunction with olfactory and sensory analysis to better understand product specific LO processes with the aim of maximizing shelf-life without compromising quality.

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Sensory and Flavor Characteristics of Milk

Cited by 14 publications

References 232 publications

Expectancy‐value theory contributes to understanding consumer attitudes towards cow's milk alternatives and variants

Expectancy‐value theory contributes to understanding consumer attitudes towards cow's milk alternatives and variants

Variations in the rancid-flavor compounds of human breastmilk under general frozen-storage conditions

Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

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