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The production of high quality milk is a requirement to sustain a profitable dairy industry. Losses due to mastitis include decreased milk production, increased treatment costs, discarded milk, and loss of milk quality premiums. Somatic cell count values are routinely used to identify subclinical mastitis and played role as quality parameter of raw milk. The aim of present study was to investigate the effect of somatic cells count (SCC) of raw cow’s milk on the carbonyl compounds and low molecular weight fatty acids formation in ayran. Test ayran samples were produced from three different batches of cow’s milk with low (up to 400,000 cells/ mL), medium (between 500,000 and 600,000 cells/mL) and high (above 1,000,000 cells/mL) SCC, respectively. The physicochemical parameters of the raw milk and ayran samples were determined by using Infrared Milk Analyzer 150. The volatile organic compounds in ayran samples were determined by gas chromatography-mass spectrometry (GC-MS) analysis. A lower content of diacetyl, acetoin, hexanal, and heptanal, and a higher content of acetone, 2,3-pentanedione and butanoic acid were established in the ayran samples from batches with higher SCC (between 500,000 and 1,000,000 cells/mL). The increased SCC of raw cow’s milk had a negative effect on the profile of the carbonyl compounds in ayran, which may lead to deterioration in its sensory quality and to shelf life reduction, respectively. Our research presents the current knowledge about the effect of SCC on the volatile organic compounds profile of ayran. Such knowledge will help for development and implementation of more complete udder health programs and monitoring systems in dairy farms in order to improve raw milk and ayran quality. [ABSTRACT FROM AUTHOR]

Highlights • A zNose is utilized to measure compounds emitted from dairy facility samples. • PCA reduces the number of dimensions of the original data set. • Neural networks linked assessments with zNose to build predictive model. • Best model gave 67% of predictions within 10% of the target values. Abstract A method based on hedonic tone was developed and applied to evaluate human assessments of odor emitted from dairy operations using a fast gas chromatograph and neural networks. A general pleasantness scale ranging from −11 (extremely unpleasant) to +11 (extremely pleasant) was used to collect human responses. The panelists were able to identify the difference between various samples, and gave individually consistent responses for the same sample. The measurements of a fast gas chromatograph, called the zNose, were trained using Artificial Neural Networks (ANNs) to predict the human assessments. Three ANNs, Levenberg-Marquardt Back-propagation Neural Network (LMBNN), Scaled Conjugate Gradient Back-propagation (CGBNN), and Resilient Back-propagation Neural Network (RPBNN), were applied to connect human assessments and instrument measurements. In separate validation, zNose-LMBNN model showed superiority in four criteria, Mean Square Error (MSE), Correlation Coefficient (R), probability within 10% range to target, and probability within 5% range to target. The optimal model outputs represented human response as high as 67% within the 10% range and 44% within the 5% range of the targets. In addition, the model outputs have a good linear relationship with the targets (R = 0.53). [ABSTRACT FROM AUTHOR]

The oxidized flavor could affect the sensory acceptability of consumers. In this study, the oxidized flavor compound (OFC) in different heated milk was analyzed using the solid phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS). The concentration of OFC increased with increasing the intensity of heat treatment. The concentrations of heptanal, nonanal, 2‐heptanone, and 2‐nonanone in the heated milk samples were in the range of 1.88–5.51, 1.03–3.26, 6.89–88.04, and 1.46–12.78 μg/kg, respectively. The correlation coefficients between the OFC and the heat intensity were above 0.86. It was found that the intensity of heat treatment (below 80°C for 10 min) could not cause the significant changes in the distribution of fat globules. The contents of partial proteins in milk fat globule membrane gradually destructed with increasing the intensity of heat treatment. The DPPH˙ scavenging activity reduced by 23.15%, and the peroxide value (POV) increased by 37.23% as raw milk was heated at 90°C for 20 min. Values of thiobarbituric acid reactive substances (TBARS) had a tendency to increase as the heated time was operated for 20 min (p < 0.05). It indicated the heat treatment could change the oxidative environment of milk and influence the distribution of milk fat and the formation of oxidized flavor compounds. Effects of heat treatment on the typical oxidized flavor compounds of heated milk were studied. It explicated the destruction of milk fat as the main flavor precursor. The changes in the natural antioxidant capacity and oxidation susceptibility of different heated milk were also determined. [ABSTRACT FROM AUTHOR]

Regarding cross-modality research, taste-aroma interaction is one of the most studied areas of research. Some studies have reported enhancement of sweetness by aroma, although it is unclear as to whether these effects actually occur: depending on the cognitive strategy employed by panelists, the effects may disappear, e.g., forcing panelists into an analytical strategy to control for dumping may not be able to reveal perceptual interactions. Previous studies have largely focused on solutions and model foods, and did not test stimuli or concentrations relevant to real food applications. This study addresses these gaps: 18 vanilla flavored sucrose milks, varying between 0-0.75% (w/w) two-fold vanilla, and 0-5% (w/w) sucrose, were rated by 108 panelists for liking and perceived sweetness, vanilla flavor, milk flavor, and thickness. Interactions between vanilla and sucrose were measured using deviations of real mixtures from additive models (via the isobole method), indicating vanilla aroma does enhance perceived sweetness. However, the sweetness enhancing effect of vanilla aroma was not as pronounced as that of sucrose on vanilla flavor. Measurable cross-modal interactions occur despite using an analytical cognitive strategy. More work is needed to investigate the influence of perceptual strategy on the degree of taste-aroma interactions in real foods. [ABSTRACT FROM AUTHOR]

Thermal processing of ready-to-drink high protein beverages can have a substantial impact on the physical and sensory properties of the final product for long-life milks such as extended shelf life and ultra high temperature processed products. Direct and indirect heat treatment technologies were applied to whey protein isolate (WPI) -based beverages containing 4, 6 or 8% (w/w) protein. Lower levels of protein denaturation (66–94%) were observed using direct heating compared with indirect heating (95–99%) across protein levels and heating temperatures (121 and 135 °C final heat). Direct heat treatment resulted in significantly lower viscosity and less extensive changes to the volatile profile, compared with indirect heat treatment. Overall, the application of direct and indirect heat treatment to WPI solutions resulted in significantly different final products in terms of appearance, physical characteristics and volatile profile, with direct heating resulting in many enhanced properties compared with conventional indirect heat treatment. [ABSTRACT FROM AUTHOR]

4-alkyl-branched-chain fatty acids (vBCFAs) are responsible for the goaty-sheepy flavour of sheep and goat milk. The levels of vBCFAs were investigated in sheep, goat and cow milk powders. The effect of season and industrial processes on the levels of vBCFAs in sheep milk was also evaluated. Sheep milk powders contained lower amounts of 4-Me-8:0 and 4-Et-8:0 (143–176 and 1.2–10.7 µg/g milk fat) than goat milk powders (335–481 and 73.1–105 µg/g milk fat), while 4-Me-9:0 was low in both sheep and goat milk powders (<8 µg/g milk fat). Odour activity values (OAVs) of sheep milk powders (17–393) were 6-fold lower than the values of goat milk powders (882–1323). Higher levels of vBCFAs were found in sheep milk produced in spring than in summer. Thermisation had little impact on vBCFAs; however, spray drying led to dramatic increases in free vBCFAs, particularly towards late lactation, which resulted in higher OAVs in sheep milk powder compared to raw milk. [ABSTRACT FROM AUTHOR]

Effects of the odor of milk that was fermented with lactic acid bacteria and yeast on autonomic nerve activity and mood status were investigated. The odor of fermented milk increases gastric vagal nerve activity and decreases adrenal sympathetic nerve activity in rats. Furthermore, it has been reported that the odor of fermented milk had an anxiolytic effect based on the results of an elevated plus-maze task in mice. We investigated the effects of the odor of fermented milk on humans using physiological parameters (pupillary light reaction, heart rate variability) and a questionnaire (Mood Check List-Short form 1; MCL-S.1). Results indicated that the odor of fermented milk increased parasympathetic nerve activity and decreased anxiety in humans. These results suggest that the odor of milk fermented with lactic acid bacteria and yeast has an anxiolytic effect due to the modulation of autonomic nerve activity. [ABSTRACT FROM AUTHOR]

Taxes on sugary drinks are being implemented to prevent chronic diseases. Sugar-sweetened milk has been exempt from such policies because of its nutritional value. This systematic review sought to examine whether flavored milk consumption was associated with milk and energy intake, and obesity among children. A search of PubMed, EMBASE, Cochrane, CINAHL, Web of Science, Cochrane Central Register of Controlled Trials and the grey literature was conducted for peer-reviewed publications published before June 6, 2016 that met the following criteria: 1) English-language publications 2) studies of children ages 1 to 18 years, 3) controlled experimental, cohort, case-control, systematic reviews, or meta-analysis studies 4) dependent variable: flavored milk consumption 5) independent variable: weight, weight gain, weight change, body mass index, metabolic syndrome, waist circumference, cholesterol, triglycerides, blood pressure, serum glucose, calories, sugar, or milk consumed. Of 3978 studies identified, 13 met inclusion criteria. Ten studies were experimental and three were longitudinal cohort studies. Eleven studies found that flavored milk increased overall milk intake, five of seven studies that examined energy intake showed that flavored milk increased energy intake, and one of three studies that assessed obesity outcomes demonstrated an increase in weight gain with flavored milk consumption. Only one study was a randomized controlled trial, most studies had high bias, and over half were industry-funded or did not disclose funding. Although flavoring milk may increase milk intake, added sugars may promote increased energy intake. More data regarding flavored milk's impact on health is needed to inform its role in sugary drink policies. [ABSTRACT FROM AUTHOR]

An artificial (electronic) nose based on eight metal oxide semiconductor (MOS) sensors was developed and its capability to detect formalin, hydrogen peroxide and sodium hypochlorite in raw milk was investigated. Using chemometric approaches, feature vectors were extracted from the sensor array responses and used as the inputs into pattern recognition models. Principal component analysis (PCA) showed that PC1 and PC2 accounted for 97%, 87% and 83% of variance within data for formalin, hydrogen peroxide and sodium hypochlorite, respectively. Linear discriminant analysis (LDA) revealed the relatively low classification accuracy as 79.16%, 70.83%, and 66.66% for formalin, hydrogen peroxide and sodium hypochlorite, respectively. Finally, the support vector machine showed accuracy values of 94.64%, 92.85% and 87.75% for formalin, hydrogen peroxide and sodium hypochlorite, respectively. The results demonstrated that an artificial nose, combined with pattern recognition methods, could be used for detection of these adulterants in raw milk. [ABSTRACT FROM AUTHOR]

Six commercial starter cultures, all blends of Streptococcus thermophilus sp. and Lactobacillus bulgaricus sp., were compared for enhanced texture and flavour in yoghurt prepared from ovine milk. The fermentation patterns differed between starters, with YF‐L903 (E) showing the fastest fermentation but slower post‐acidification. YC‐X11 (A) produced the slowest acidification, while YC‐380 (B) resulted in the fastest post‐acidification. Textural and colour properties were affected significantly by the culture used. YF‐L903 (E) enhanced the firmness and luminosity of the yoghurt over storage, increasing mouthfeel and creaminess, as compared to yoghurts prepared with the other starter cultures starters studied. [ABSTRACT FROM AUTHOR]

Diacetyl and the closely related compound acetoin impart desirable buttery flavour and odour to many foods including cheese and are generated through the metabolism of citrate by lactic acid bacteria (LAB). To increase the levels of these compounds, adjunct cultures capable of producing them can be added to cheese fermentations. In this study, we compared the diacetyl and acetoin producing abilities of 13 Lactobacillus rhamnosus strains from cheese sources. Diacetyl and acetoin production was found to be a common feature of Lb. rhamnosus grown in milk, with 12 strains producing these compounds. Whole genome sequencing of four strains revealed that genes encoding the citrate metabolising pathway present in other LAB are conserved in Lb. rhamnosus . One strain was, however, totally defective in diacetyl and acetoin production. This was likely due to an inability to produce the diacetyl/acetoin precursor compound acetolactate resulting from a frameshift mutation in the acetolactate synthase ( als ) gene. Complementation of this defective strain with a complete als gene from a diacetyl producing strain restored production of diacetyl and acetoin to levels equivalent to naturally high producing strains. Introduction of the same als -containing plasmid into the probiotic Lb. rhamnosus strain GG also increased diacetyl and acetoin levels. In model cheesemaking experiments, the als -complemented strain produced very high levels of diacetyl and acetoin over 35 days of ripening. These findings identify the genetic basis for natural variation in production of a key cheese flavour compound in Lb. rhamnosus strains. [ABSTRACT FROM AUTHOR]

The objective of the current study was to discover how processing technology affects beany flavor of soymilk. Four different technology routes, namely soaked soybean-boiling before filtration, soaked soybean-boiling after filtration, dry soybean-boiling before filtration (DS-BBF soymilk), and dry soybean-boiling after filtration, and 26 soy cultivars were utilized to process soymilk. The nine odor compounds hexanal, hexanol, trans-2-nonenal, 1-octen-3-ol, trans,trans-2,4-decadienal, benzaldehyde, 2-pentyl furan, 1-octen-3-one, trans,trans-2,4-nonadienal were detected by headspace gas chromatography using 2-methyl 3-heptanone as the internal standard. The results showed that both soybean cultivars and the different processing technologies significantly affect the soymilk flavor. The DS-BBF soymilk and Wuxingdou 2 had the lowest total odor compounds content. Therefore, DS-BBF processing method is suggested to produce the low beany flavor of soymilk in the industry. [ABSTRACT FROM AUTHOR]

A range of analytic methods for quantifying free fatty acids (FFAs) in milk were compared and further correlated to rancid flavour detected by sensory analysis. Proton transfer reaction–mass spectrometry (PTR–MS) and 1 H nuclear magnetic resonance (NMR) spectrometry were introduced as novel methods for quantifying individual short chain FFAs. Gas chromatography–mass spectrometry (GC–MS) combined with in-solution derivatisation was used for quantifying all individual FFAs, and Bureau of dairy industries (BDI), acyl-CoA-synthetase–acyl-CoA oxidase (ACS–ACOD) assay, Fourier transform infrared spectroscopy were used to estimate the total FFA concentration in 28 milk samples. High correlations ( r between 0.76 and 0.86) to rancid off-flavour were found for all analytical methods, and all the individual FFAs were quantitatively inter-correlated. Furthermore, a high correlation was found between PTR–MS and GC–MS quantification of hexanoic acid. For the BDI method, the sensory thresholds rancid off-flavour in farm bulk milk were 1.95 mmol 100 g −1 fat. [ABSTRACT FROM AUTHOR]

Projective mapping (PM), one of the most holistic product profiling methods in approach, is increasingly being used to uncover consumers' perception of products and packages. Assessors rely on a process of synthesis for evaluating product information, which would determine the relative importance of the perceived characteristics they use for mapping them. Individual differences are expected, as participants are not instructed on the characteristics to consider for evaluating the degree of difference among samples, generating different perceptual spaces. Individual differences in cognitive style can affect synthesis processes and thus their perception of similarities and differences among samples. In this study, the influence of the cognitive style in the results of PM was explored. Two consumer studies were performed, one aimed at describing intrinsic sensory characteristics of chocolate flavoured milk and the other one looking into extrinsic (package only) of blueberry yogurts. Consumers completed the wholistic-analytic module of the extended Verbal Imagery Cognitive Styles Test & Extended Cognitive Style Analysis-Wholistic Analytic Test, to characterize their cognitive style. Differences between wholistic and analytic consumers in how they evaluated samples using projective mapping were found in both studies. Analytics separated the samples more in the PM perceptual space than wholistic consumers, showing more discriminating abilities. This may come from a deeper analysis of the samples, both from intrinsic and extrinsic point of views. From a sensory perspective (intrinsic), analytic consumers relied on more sensory characteristics, while wholistic mainly discriminated samples according to sweetness and bitterness/chocolate flavour. In the extrinsic study however, even if analytic consumers discriminated more between packs, they described the products using similar words in the descriptive step. One important recommendation coming from this study is the need to consider higher dimensions in the interpretation of projective mapping tasks, as the first dimensions could underestimate the complexity of the perceptual space; currently, most applications of PM consider two dimensions only, which may not uncover the perception of specific groups of consumers. [ABSTRACT FROM AUTHOR]

Background: Antioxidant capacity of milk is largely due to vitamins A, E, carotenoids, zinc, selenium, superoxide dismutase, catalase, glutathione peroxidase and enzyme systems. Cow milk has antioxidant capacity while the antioxidant capacity of buffalo milk has been studied in a limited way. The information regarding the effect of pasteurization and boiling on antioxidant capacity of cow and buffalo milk is also scared. Methods: Cow and buffalo milk was exposed to two different heat treatments i.e. 65 °C for 30 min and boiling for 1 min. After heat treatments, milk samples were cooled down to 4 °C packaged in transparent 250 ml polyethylene PET bottles and stored at 4 °C for 6 days. Milk composition, total flavonoid content, total antioxidant capacity, reducing power, DPPH free radical scavenging activity, antioxidant activity in linoleic acid, vitamin C, A, E, selenium, Zinc, fatty acid profile, peroxide value and sensory characteristics were studied in raw, pasteurized and boiled cow and buffalo milk at 0, 3 and 6 days of storage period. Results: Total antioxidant capacity (TAC) of raw, pasteurized and boiled milk for cow (42.1, 41.3 and 40.7%) and buffalo (58.4, 57.6 and 56.5%) samples was found, respectively. Reducing power (RP) of raw cow and buffalo milk was 6.74 and 13.7 while pasteurization and boiling did not showed significant effect on RP of both cow and buffalo milk. DPPH activity of raw, pasteurized and boiled milk for cow (24.3, 23.8 and 23.6%) and buffalo (31.8, 31.5 and 30.4%) samples was noted, respectively. Storage period up to 3 days was non-significant while DPPH assay after 6 days of storage period indicated significant decline in antioxidant activity of milk samples. Antioxidant activity in linoleic acid (AALA) of buffalo and cow milk were recorded 11.7 and 17.4%, respectively. Pasteurization and boiling did not showed any impact on antioxidant capacity of cow and buffalo milk. The Loss of vitamin C in pasteurization (40 and 42%) and boiling (82 and 61%) of cow and buffalomilk was recorded, respectively. Concentration of vitamin A and E in pasteurized cow and buffalomilk was not significantly different from raw milk samples of cow and buffalo. Concentration of selenium and zinc was not influenced by the heat treatment in both cow and buffalo milk samples. After 3 days of refrigerated storage, antioxidant capacity of both cow and buffalo milk decreased. Concentrations of short-chain and medium-chain fatty acids increased in pasteurized and boiled cow and buffalo milk, while long-chain fatty acids decreased in pasteurized and boiled cow and buffalo milk, with no effect on colour and flavor score. Peroxide value of pasteurized and boiled cow and buffalo milk was not influenced by the storage up to 3 days. Conclusions: These results suggest that buffalo milk had a higher antioxidant capacity than cow milk and pasteurized milk should be consumed within 3 days of refrigerated storage for better antioxidant perspectives. [ABSTRACT FROM AUTHOR]

The effects of Ultraviolet Light-C and single- and multiple-cycle high hydrostatic pressure treatments on the flavor evolution of cow milk were studied using solid-phase microextraction-gas chromatography-mass spectrometry, electronic nose, and electronic tongue analyses. The milk samples showed significant differences in their electronic nose profiles, but almost similar in the electronic tongue profiles. The variety and content of volatile compounds in the milk were increased after high hydrostatic pressure and Ultraviolet Light-C treatments, in which Ultraviolet Light-C treatment increased the variety and content of volatiles more than 6–8 times and 27.4–54.4%, respectively, than that of the high hydrostatic pressure treatment. Two 2.5-min cycles of high hydrostatic pressure treatment at 200 MPa resulted in the minimum amount of aliphatic hydrocarbons (25.4%) and maximum amount of aromatic hydrocarbons (31.1%); one 5-min cycle at 400 MPa and two 2.5-min cycles at 600 MPa produced the maximum amount of aliphatic hydrocarbons (45.6%) and acids (27.3%), respectively. The Ultraviolet Light-C treatment produced the maximum amount of aldehydes, aliphatic hydrocarbons, and alcohols. [ABSTRACT FROM AUTHOR]

The hypothesis of the present study was that the Ultra-high temperature (UHT) processing of fluid milk-fortified with Zn, Fe or Mg individually might change the perception of milk flavor as compared to normal UHT milk without fortification. Samples of fortified milk with zinc, iron and magnesium have been processed by a bench-top UHT plant (145 ºC/6 s) and filled into transparent polyethylene terephthalate containers. The milk samples were stored in closed incubator at 30 ºC for 60 days without exposing to light. At 10 and 30 days intervals, the samples were assessed for TBA test and sensory evaluation respectively. The main concern of this work was to evaluate the effect of UHT processing on the level of oxidation by both chemical and sensory evaluation of the fortified milks. Results showed that the values of TBA test increased significantly (p≤0.05) at the end of the storage life (60 d/30 ºC). Sensory evaluation of fortified milks with Zn, Fe and Mg showed miscellaneous results. [ABSTRACT FROM AUTHOR]

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Milk consumption in the United States has been in decline since the 1960s. Milk fat plays a critical role in sensory properties of fluid milk. The first objective of this study was to determine the change in percent milk fat needed to produce a detectable or just noticeable difference (JND) to consumers in skim, 1%, 2%, and whole milks. The second objective was to evaluate how milk fat affected consumer preferences for fluid milk. Threshold tests were conducted to determine the JND for each reference milk (skim, 1%, 2%, and whole milk), with a minimum of 60 consumers for each JND. The JND was determined for milks by visual appearance without tasting and tasting without visual cues. Serving temperature effect (4, 8, or 15°C) on tasting JND values were also investigated. The established JND values were then used to conduct ascending forced-choice preference tests with milks. Consumers were assigned to 3 groups based on self-reported milk consumption: skim milk drinkers (n = 59), low-fat milk drinkers (consumed 1% or 2% milk, n = 64), and whole milk drinkers (n = 49). Follow-up interviews were conducted where consumers were asked to taste and explain their preference between milks that showed the most polarization within each consumer segment. Descriptive sensory analysis was performed on the milks used in the follow-up interviews to quantify sensory differences. Visual-only JND were lower than tasting-only JND values. Preference testing revealed 3 distinct preference curves among the consumer segments. Skim milk drinkers preferred skim milk and up to 2% milk fat, but disliked milk higher in fat due to it being "too thick," "too heavy," "flavor and texture like cream," "too fatty," and "looks like half and half." Low-fat milk drinkers preferred 2% milk up to 3.25% (whole milk), but then disliked higher milk fat content. Whole milk drinkers preferred whichever milk was higher in milk fat regardless of how high the fat content was, distinct from skim and low-fat milk drinkers. The findings of this study provide insights on sensory characteristics of milk fat in fluid milk and consumer sensory perception of these properties. These results also provide insights on how the industry might adjust milk fat references for adjusting milk sensory properties to increase milk preference and remain within the standards of identity of milk. [ABSTRACT FROM AUTHOR]

Fluid milk is traditionally pasteurized by high temperature, short time (HTST) pasteurization, which requires heating to at least 72°C for 15 s. Ultra-pasteurization (UP) extends milk shelf life and is defined as heating to at least 138°C for 2 s. The UP process can be done by indirect heating (IND) or by direct steam injection (DSI). The influence of these 2 UP methods on milk flavor has not been widely investigated. The objective of this study was to compare the effect of HTST, IND-UP, and DSI-UP on sensory perception of fluid milk. Raw skim and standardized 2% milks were pasteurized at 140°C for 2.3 s by IND or DSI or by HTST (78°C, 15 s) and homogenized at 20.7 MPa. The processed milks were stored in light-shielded opaque high-density polyethylene containers at 4°C and examined by descriptive analysis and microbial analysis on d 3, 7, and 14. Furosine and serum protein denaturation analyses were performed on d 0 and 14 as an indicator of heat treatment. Last, consumer acceptance testing was conducted at d 10, with adults (n = 250) and children (ages 8 to13 y, n = 100) who were self-reported consumers of skim or 2% milk; consumers only received samples for either skim or 2% milk. The entire experiment was repeated in triplicate. Milks treated by HTST had lower cooked flavor than either UP milk. Milks heated by DSI-UP were characterized by sulfur or eggy and cooked flavors, whereas IND-UP milks had higher sweet aromatic and sweet taste compared with DSI-UP milk. Aromatic flavor intensities of all milks decreased across 14 d of storage. Furosine concentrations and serum protein denaturation were highest for the IND treatments, followed by DSI and HTST. Furosine content in both skim and 2% milk increased with time, but the increase was faster in IND-UP skim milk. Adult and child consumers preferred HTST milk over either UP milk, regardless of fat content. Ultra-pasteurization by IND or DSI did not affect consumer acceptance at 10 d postprocessing, but traditional HTST milks were preferred by consumers of all ages. [ABSTRACT FROM AUTHOR]

Milk flavor varies greatly due to oxidative stress during storage. Several studies have documented the use of volatile biomarkers for determining milk oxidation, but only a few have focused on the development of inline procedures enabling the monitoring of milk oxidative stress. In this work, oxidative stress was induced in pasteurized milk samples by spiking increasing concentrations of copper ions (from 0 to 32 mg·L-1). During storage (4°C), hexanal evolution was monitored by a proton transfer reaction mass spectrometer. The mass fragment m/z 83 was selected as a biomarker for hexanal determination. Its intensity evolved with a sigmoidal trend, showing a maximum rate proportional to the Cu2+ content in milk. The proposed approach is simple, fast (up to 120 sample/h), sensitive (8.8 μg·m-3 per μM hexanal in the sample), with low limit of detection (0.5 μM, determined as 3 times the standard deviation divided by the slope of a calibration line), precise (<6%), with good recovery (99-104%), and noninvasive. The method can be used for laboratory screening of milk susceptibility toward oxidation or for quality control in the processing line. [ABSTRACT FROM AUTHOR]

Exposure of milk to light causes photo-oxidation and off-flavour generation. To characterise these reactions, semi-skimmed (1.5% fat) and whole (3.8% fat) extended shelf-life cows' milk were exposed to light for 20–48 h at 4 °C and volatiles in the milk headspace were measured on-line using proton-transfer-reaction mass spectrometry (PTR-MS). The flavour of the whole-milk was assessed by aroma profile analysis on both orthonasal/retronasal odour and taste after 0, 0.25, 1, 6 and 24 h light-exposure. Sensory changes perceived in milk exposed to light for up to 6 h varied in intensity and between replicates, most notably a transient sensory defect being detectable after 0.25 h exposure, but these changes did not correspond to any volatile organic compound (VOC) generation detected by PTR-MS. After 24 h, several compounds showed enhanced release profiles. Principal components analysis related these VOCs to changes in the sensory properties of the milk, described as oxidised / rancid / hay-like . [ABSTRACT FROM AUTHOR]

Reducing the concentration of added sugar in processed foods is one of the most realistic strategies to reduce the intake of this nutrient in the short-term. In order to be effective, gradual sugar reduction strategies need to determine the maximum sugar reduction that can be unnoticed by consumers. In this context, the present work aimed at providing recommendations for gradual sugar reduction in chocolate-flavoured milk by determining difference thresholds for added sugar and evaluating consumers' sensory and hedonic perception of reduced-sugar products. Five studies were conducted with 50 consumers to determine five sequential difference thresholds. In each study consumers completed six paired-comparison tests. Each pair was composed of a reference chocolate-flavoured milk and a sample that was reduced in added sugar from the reference. Difference thresholds, corresponding to the smallest reduction in sugar concentration that is noticed by consumers, were determined using survival analysis. Then, a study was carried to with 100 consumers to evaluate their sensory and hedonic perception of chocolate-flavoured milk samples with different added sugar concentrations. Results suggested that sequential sugar reductions can be set at 6.7% without affecting consumers' sensory and hedonic perception. Sugar reduction in chocolate-flavoured milk without affecting consumers' perception seems feasible and easy to implement. The approach of the present work could be extended to design recommendations for gradual reduction of the added sugar concentration of other industrialized products, contributing to the development of more healthful products that meet current nutritional recommendations. [ABSTRACT FROM AUTHOR]

Ewes' milk cheeses were evaluated with respect to the influence of pasteurisation and of ripening in a cave on the biogenic amine (BA) content and sensory properties. Both factors significantly influenced the BA content, with higher BA concentrations (on average >1500 mg kg −1 total; 850 mg kg −1 of tyramine) in cheeses manufactured with raw milk and partly ripened in a cave. Milk pasteurisation effectively limited BA formation both qualitatively and quantitatively, but still allowed the accumulation of notable BA levels in cave ripened cheeses. Thus, milk pasteurisation seems not sufficient to guarantee low BA levels in cheeses, particularly when the cheesemaking process employs unconventional ripening conditions. Discriminatory sensory testing showed that the different types of experimental cheeses had detectable sensory differences, although descriptive sensory analysis highlighted few statistically significant differences, mainly due to the effect of the ripening conditions on some texture characteristics and on the aroma intensity. [ABSTRACT FROM AUTHOR]

Propionibacterium freudenreichii is added to vat milk to create the characteristic eyes and typical nutty flavour of Emmentaler Protected Designation of Origin (PDO) cheese, but leads to serious quality defects in other raw milk cheeses from Switzerland. To trace propionic acid bacteria (PAB) in raw milk, we developed and validated a fast quantitative polymerase chain reaction (qPCR)-based method for P. freudenreichii , Propionibacterium thoenii , Propionibacterium jensenii , and Propionibacterium acidipropionici . qPCR-standard curves were linear over five log units down to 10 1 copies per reaction (R ≥ 0.997); efficiencies ranged from 0.83 to 0.97. In spiking experiments, the lower limits of quantification were 10 1 –10 2 cfu mL −1 raw milk. Fifty one vat milk samples were analysed with plate count method and qPCR in parallel. Compared with the classic plate count method, the newly developed qPCR method gave faster and species specific determination of four dairy PAB in milk and yielded comparable quantitative results. [ABSTRACT FROM AUTHOR]

An enzymatic treatment based isolation method was standardized for the hydrolysis of lactose, leading to removal of lactose peak which had same retention time as maltitol from the isolates of yoghurt, burfi , pasteurized and in-bottle sterilized flavoured milk. High performance liquid chromatography (HPLC) method was developed and validated for estimation of maltitol in these products. The developed HPLC method was simple, precise and accurate. Heating (90 °C/10 min, 90 °C/20 min), in-bottle sterilization (121 °C/15 min), heat desiccation, and fermentation resulted in no loss of maltitol during preparation of yoghurt, burfi , pasteurized and in-bottle sterilized flavoured milk. Storage of these products had no effect on the concentration of maltitol. The proposed HPLC method can be successfully used for the routine determination of maltitol in these products. [ABSTRACT FROM AUTHOR]

BACKGROUND This work aimed at formulating a carob-based milk beverage and assessing its chemical and sensory properties. Six varieties of carob pods, each processed into roasted and unroasted powders, were used to develop 12 prototypes of the beverage. Chemical and physico-chemical analyses (moisture, ash, fibre, protein, sugars, total-phenolics, total-antioxidants, water activity and colour) and sensory tests were conducted. RESULTS The variety of carob pod had a significant effect on all chemical variables in carob powders ( P < 0.01), except for sugars, and when incorporated in the beverage, on moisture, total phenolics, total antioxidant activity and colour parameters ( L, a, b; P-values < 0.001). Roasting treatment significantly increased fibre, total phenolics, total antioxidant activity ( P-values < 0.001), fructose, glucose ( P-values < 0.05), and a-value levels ( P < 0.01), significantly lowered moisture ( P < 0.05), water activity, L- and b-values ( P-values < 0.001) in carob powders; and significantly increased the beverage's total phenolics, a-value ( P-values < 0.001) and total antioxidant activity ( P < 0.01). Roasting treatment significantly increased the beverage's acceptability ratings. Beverages formulated with roasted carob powder had higher ratings for level of residue, colour, caramel odour, mocha odour and flavour, roasted coffee odour and flavour, viscosity mouthfeel and bitter aftertaste. Principal component analysis was conducted; PC1 and PC2 separated attributes according to roasting treatment and variety of carob pods, respectively. CONCLUSION The use of Akkari roasted and Baladi Ikleem el Kharoob roasted to formulate a carob-based milk beverage is recommended. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The aim of this research was to determine the potential of immobilised digestive lipase from Chinook salmon ( Oncorhynchus tshawytscha ) to generate flavour compounds in milk. The lipase was immobilised on hydrophobic resin (Toyopearl® Butyl) and used to hydrolyse milk lipids in a batch reactor. The lipase was stable when immobilised and there was no significant resin fouling or enzyme inhibition between cycles. Eight cycles were achieved before the hydrolysis rate dropped significantly because of physical losses of the immobilised lipase. The immobilised lipase showed the highest specificity towards short-chain fatty acids butanoic and hexanoic acids, the main dairy product flavour and odour compounds. Based on the performance of the reactor, and the ability of the lipase to alter free fatty acid composition and sensory characteristics of milk, the immobilised salmon lipase has potential applications in developing dairy products with unique flavours. [ABSTRACT FROM AUTHOR]

The aim of this study was to characterize concentrated yogurt (Labneh) made of goats’ milk, cows’ milk and their mixture. Physicochemical, microbiological, and sensory parameters of Labneh were monitored after production, with specific reference to the type of milk. Seven different formulations were prepared by mixing cow and goat milk in different proportions. Mass fraction (%) of goats’ milk in the mixtures was 100, 50, 40, 30, 20, 10 and 0. Compositional parameters, profiles of the fatty acids (FAs) and main microbial groups in Labneh were performed. Labneh produced from goat’s milk was characterized by its higher moisture, ash and fat content, but lower pH, total solids, protein and lactose content in comparison to that of the Labneh developed using cow’s milk. Labneh with goat’s milk had a higher short- and medium- chain FAs groups, and a lower long- chain FAs than that only containing cow’s milk. Samples with 40% goats’ milk/60% cow’s milk were the most preferred by the sensory panel. The development of Labneh with both goats’ and cows’ milk is an interesting opportunity to produce a goat dairy product that is considered satisfactory by consumers. [ABSTRACT FROM AUTHOR]

Analytical high performance liquid chromatography (HPLC) conditions were standardized along with the isolation procedure for separation of aspartame and neotame in flavoured milk (pasteurized and in-bottle sterilized flavoured milk). The recovery of the method was approximately 98% for both aspartame and neotame. The proposed HPLC method can be successfully used for the routine determination of aspartame and neotame in flavoured milk. Pasteurization (90 °C/20 min) resulted in approximately 40% loss of aspartame and only 8% of neotame was degraded. On storage (4–7 °C/7 days) aspartame and neotame content decreased significantly ( P < 0.05) from 59.70% to 44.61% and 91.78% to 87.18%, respectively. Sterilization (121 °C/15 min) resulted in complete degradation of aspartame; however, 50.50% of neotame remained intact. During storage (30 °C/60 days) neotame content decreased significantly ( P < 0.05) from 50.36% to 8.67%. Results indicated that neotame exhibited better stability than aspartame in both pasteurized and in-bottle sterilized flavoured milk. [ABSTRACT FROM AUTHOR]

Off-flavors in fluid milk often result from light exposure during retail display if milk packaging does not provide light-blocking protection. There is no direct evidence that light-induced oxidation affects milk acceptability. In this 2-part study, effects of fluorescent light exposure (375 lx at the package) on fluid 2% milk packaged in HDPE without and with a (foil) light-blocking overwrap for periods of 8, 72, and 168 h (4 °C) were determined. Study 1 evaluated oxidative stability of milk, as well as consumer acceptability (hedonic 9-pt scale) and explicit emotional response (check-all-that-apply terminology selection) at 8 and 168 h ( n = 41). Oxidative stability was measured by riboflavin (Rb) and thiobarbituric reactive substances (TBARS) assays. Rb, a photo-initiator of the oxidation reaction, decreased significantly, with 71% loss by 168 h. TBARS assays showed significant increases in oxidative by-products by 168 h. Within 8 h of light exposure, acceptability decreased significantly from 7.20 (“like moderately”) to 5.85 (below “like slightly”) and decreased further to 3.46 (between “dislike moderately” to “dislike slightly”) by 168 h. Light-protected milk (control) maintained a score of 7.0 over 168 h. Emotion term selection reflected acceptability response; the term disgust was used more frequently for both the 8 h (17.1%) and 168 h (46.3%; p < 0.05) light-exposed milk compared to both light-protected milks (2.4% 8 h; 12.2% 168 h). Light-protected milk had higher frequency of positive emotion term selection (content, calm, good, happy, and pleased) than did light-exposed milk (168 h). In study 2, automated facial expression analysis was completed ( n = 12) at 72 h light exposure. Automated facial expression analysis provided evidence for great variety of unique responses from individuals. Light-induced reactions in fluid milk affect emotional response and flavor acceptability of milk, which may be contributing to the reduction in fluid milk sales and decreased milk consumption. [ABSTRACT FROM AUTHOR]

Kefir, a mildly acidic fermented milk, is produced by the addition of lactic acid bacteria and yeasts to milk. The composition of kefir varies according to factors such as milk type and the microbiological composition of culture types (kefir grain and commercial starter culture). Kefir’s distinctive flavour is a blend of lactic acid, ethanol, carbon dioxide and flavouring products, such as acetaldehyde and acetoin. The microorganisms in kefir produce vitamins, degrade protein and hydrolyse lactose, resulting in a highly nutritious and digestible foodstuff. The microbiological composition of kefir has been investigated using a wide range of microbiological and molecular approaches. The microbiological and chemical composition of kefir indicates that it is a very complex probiotic, withLactobacillusspecies, generally the predominant microorganisms. Kefir is now increasingly being consumed in certain areas of the world, such as southwestern Asia, Europe, North America and Japan. [ABSTRACT FROM PUBLISHER]

Newborn mice are attracted to mammary odor cues carried in murine milk and nipple secretions. However, murine milk odor is not equally attractive along lactation. The present study focuses on the differential response of 2 day-old mouse pups of C57Bl/6 (C) and Balb/C (B) strains to the odor of milk (Experiment 1) and nipples (Experiment 2) that are matched/unmatched in terms of pup's age or strain. In Experiment 1, C and B pups were tested in a series of tests simultaneously opposing either murine milk and a blank (water), or two milks collected in early and late lactation (lactation days 2 and 15, respectively) from females belonging to their own or the other strain. Results showed that C and B pups were attracted to the odor of the different milks regardless of the lactation age and the strain of the donor female. Nevertheless, C and B pups preferred the odor conveyed by early- than late-lactation milk of either strain. Moreover, early-lactation milk from C females was more attractive than early-lactation milk from B females for pups of either strain. In Experiment 2, differential nipple grasping response of C and B pups was measured when they were exposed to nipples of females in early or late lactation. The proportion of C pups that grasped a nipple was greater when they were exposed to a nipple in early lactation regardless of the strain of the donor females, whereas the proportion of B pups that grasped a nipple was greater when they were exposed to a nipple in early lactation, but only from own strain. Thus, newborn mice prefer the odor of milk and nipples from females that are matched in lactation age. This result is discussed in terms of reciprocally adaptive mechanisms between lactating females and their newborn offspring. [ABSTRACT FROM AUTHOR]

Cheeses made from unpasteurized milk were high pressure processed (HPP) for 14 or 21 days after manufacture at 400 or 600 MPa, in order to prevent excessive accumulation of flavour compounds, in particular free fatty acids (FFA) and volatile compounds (VC). They were compared with untreated control cheese throughout a 240-day period. On day 60, cheeses treated at 400 MPa had esterase activity values 57.1-58.0 % lower than control cheese while cheeses treated at 600 MPa had values 82.3-82.8 % lower, with no significant differences between total FFA concentrations of cheeses. However, on day 240, total FFA concentrations were 6.5-9.0 % lower in 400 MPa cheeses than in control cheese and 15.0-16.9 % lower in 600 MPa cheeses, with more marked differences for short-chain FFA and less marked for hexadecanoic and octadecanoic acids. Fifty-two of the 70 VC found in cheese were significantly influenced by HPP. On day 240, total alcohols reached the highest levels in control and 400 MPa cheeses, total aldehydes, ketones and hydrocarbons in 600 MPa cheeses, and total sulphur compounds in 400 and 600 MPa cheeses. Levels of total volatile acids, esters, ethers, benzenic compounds and terpenoids in 240-day cheese were not affected by HPP. Odour quality and intensity were not significantly influenced by HPP. Higher L* values were recorded for 600 MPa cheeses and higher a* values for control and 400 MPa cheeses. Principal component analysis on the groups of volatile compounds highlighted the different evolvement of volatiles in control, 400 and 600 MPa cheeses during ripening. [ABSTRACT FROM AUTHOR]

Milk and milk products provide essential nutrients for both adults and children. However, overall milk consumption of both adults and children does not meet the recommendations from Dietary Guidelines for Americans. Flavored milk can increase milk consumption for children and adolescents, but the added sugar content raises concern. Since the removal or reduction of flavored milk decreases milk consumption for children, it is important to understand all aspects of flavored milk in order to increase milk consumption while minimizing sugar intake. This review will address adult and children perception of flavored milk as well as its nutrition, regulations in school meal programs, and challenges. Understanding the sensory perception of both adults and children for flavored milk can help food developers and manufacturers to address attractive attributes while reducing the sugar content to meet the needs of a healthy diet. [ABSTRACT FROM AUTHOR]

The present study aimed to evaluate the effect of a peptidolytic adjunct (Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei), as a tool to accelerate ripening, on sensory properties and acceptability of Scamorza cheese obtained using 2 types of milk (Friesian and Friesian + Jersey) and Streptococcus thermophilus as primary starter. A 10-member panel was trained using a specific frame of references and used a specific vocabulary to assess cheese sensory properties through quantitative descriptive analysis (QDA), whereas 87 consumers were used to evaluate product acceptability. Analysis of variance showed that milk type did not markedly alter cheese sensory properties. Conversely, panelists perceived higher intensities of butter, saltiness, and sweetness flavors in cheese without adjunct culture (ST), whereas the addition of the adjunct culture (ST+A) induced higher and sourness flavors, oiliness and grainy textures, and lower adhesiveness, moisture, springiness, and tenderness. Principal component analysis showed positive relationships between pH and tenderness, sweetness and saltiness and a negative correlation between pH and grainy, oiliness, color and structure uniformity, sourness, and milk. Most of the differences observed in QDA and most of the relationships observed in the principal component analysis were linked to the higher microbial activity induced by the adjunct culture. Independently of milk and starter types, consumers perceived Scamorza cheese as characterized by a good eating quality (mean liking scores were all above the neutral point of the hedonic scale). Although ST cheeses showed higher values for overall liking, 2 homogeneous groups of consumers were identified using partial least squares regression analysis. One group preferred ST cheeses with higher levels of tenderness, adhesiveness, springiness, and moisture in terms of texture, butter in terms of flavor, and sweetness in terms of taste, whereas a second group preferred ST+A products characterized by specific attributes of texture (cohesiveness and oiliness), flavor (milk), taste (sourness), and appearance (structure and color uniformity). We conclude that further studies for the development of short-ripened products based on the use of adjunct cultures should be conducted to promote product differentiation and meet the sensory requirements of particular segments of consumers. [ABSTRACT FROM AUTHOR]

An electronic nose based on metal oxide sensors was used to measure goaty flavor in goat milk samples. To study the relationships between electronic nose data, sensory data, and levels of free fatty acids (FFA), multivariate partial least square regression (PLS) was carried out. The electronic nose system evaluation correlated well with sensory evaluation. The coefficients of determination (R2) of the PLS models reached 90.0%. The electronic nose, combined with principal component analysis and linear discriminant analysis, can discern among goat milk samples with different goaty flavor intensities. In addition, Fisher discriminant analysis and back-propagation neural network were carried out to evaluate goaty flavor intensity, and the prediction accuracies were 98.2 and 100.0%, respectively. The electronic nose is a potentially useful tool to evaluate goaty flavor intensity in goat milk samples. [ABSTRACT FROM AUTHOR]

Soymilk can be used as a raw material to produce gel-like food with texture characteristics of yogurt through lactic fermentation. The removal of beany flavors and a soft yogurt-like texture are two fundamental criteria for evaluating the quality of soy yogurt. However, the effect of blanching treatment, which can eliminate beany flavors, on the texture of soy yogurt remains unclear. The objective of this study was to compare the texture of soy yogurt prepared by blanching soybeans under different blanching temperatures. Variations in texture and microstructure of soymilk gels were analyzed by texture profile analysis and scanning electron microscopy. A soft and weak soymilk gel was produced at a blanching temperature above 70 °C. The strength and rigidity of the soymilk gel produced at a blanching temperature of 80 °C decreased by approximately 50% compared to that obtained by traditional treatment. With the increase in blanching temperature, the microstructure of the soymilk gel transformed from a three-dimensional stranded network with dense crosslinks of “string of beads” protein polymers to a thick honeycomb, lamellar structure of stacked protein particles and clustered aggregated around the stranded networks. A yogurt-like soymilk gel with soft, tender, and smooth characteristics was obtained with ≥70 °C blanching treatment. [ABSTRACT FROM AUTHOR]

Abstract: Beta-pinene containing microcapsules were prepared by complex coacervation of milk proteins, i.e sodium caseinate (CN) and whey protein isolate (WPI), with carboxymethylcellulose (CMC). Milk proteins – CMC interactions were followed by ζ-potential measurements, while the initial emulsions were characterised for droplet size and biopolymer amount present at the oil/water interface. Response surface methodology was applied to investigate the effects of encapsulation processing variables, including protein/polysaccharide (pr/pl) ratio and volatile compound's mass, on encapsulation yield, loading and efficiency as well as the morphological characteristics of the produced microcapsules. The obtained results revealed that it was possible to encapsulate β-pinene with milk proteins and CMC by complex coacervation, while most of the characteristics evaluated were affected by the process variables. Coacervates prepared at the highest pr/pl ratio of 6.99 and β-pinene mass (6.99 g) were the most effective in encapsulating the flavour compound, something that was more evident in the case of WPI–CMC mixture. Additionally, microcapsule structure, evaluated by Scanning Electron Microscopy analysis, was noticeably affected by the protein/polysaccharide ratio being compact when pr/pl was low and “spongy”-like when it was high. [Copyright &y& Elsevier]

Cooked or sulfurous off-flavour caused by volatile sulfur compounds (VSCs) limits acceptance of ultra-high temperature (UHT) milk in some parts of the world. Therefore, the concentrations of VSCs in UHT milk over 16 weeks of storage were studied and compared with those in pasteurised milk. The major VSCs contributing to the cooked flavour were identified using solid-phase microextraction and gas chromatography with pulsed flame photometric detection. Nine VSCs were detected in commercial indirectly processed UHT skim and whole milk. These were hydrogen sulfide, carbonyl sulfide, methanethiol, dimethyl sulfide, carbon disulfide, dimethyl disulfide, dimethyl sulfoxide, dimethyl sulfone and dimethyl trisulfide. An additional VSC was detected but not identified. The concentrations of hydrogen sulfide, methanthiol, dimethyl sulfide and dimethyl trisulfide were initially higher than their reported threshold values indicating their importance in milk flavour, especially cooked flavour. However, they decreased slowly during storage to levels below their threshold values. This decrease corresponded to a decrease in dissolved oxygen level. Four VSCs, carbon disulfide, dimethyl sulfide, dimethyl sulfoxide and dimethyl disulfide, were detected in pasteurised milk; however, their concentrations were lower than their reported threshold values. This paper puts into perspective the significance of VSCs in the flavour of UHT and pasteurised milk, both initially and during storage, and indicates the period of storage for minimisation of cooked flavour in UHT milk. [ABSTRACT FROM AUTHOR]

Objectives: Currently, 68.3% of the milk available in schools is flavored, with chocolate being the most popular (61.6% of all milk). If chocolate milk is removed from a school cafeteria, what will happen to overall milk selection and consumption? Methods: In a before-after study in 11 Oregon elementary schools, flavored milk–which will be referred to as chocolate milk–was banned from the cafeteria. Milk sales, school enrollment, and data for daily participation in the National School Lunch Program (NSLP) were compared year to date. Results: Total daily milk sales declined by 9.9% (p<0.01). Although white milk increased by 161.2 cartons per day (p<0.001), 29.4% of this milk was thrown away. Eliminating chocolate milk was also associated with 6.8% fewer students eating school lunches, and although other factors were also involved, this is consistent with the notion of psychological reactance. Conclusions: Removing chocolate milk from school cafeterias may reduce calorie and sugar consumption, but it may also lead students to take less milk overall, drink less (waste more) of the white milk they do take, and no longer purchase school lunch. Food service managers need to carefully weigh the costs and benefits of eliminating chocolate milk and should consider alternative options that make white milk more convenient, attractive, and normal to choose. [ABSTRACT FROM AUTHOR]

Highlights: [•] The coupling HS–MCC–IMS has been evaluated to monitor lipid oxidation products. [•] Milk with different flavours and linseed oil samples has been analysed. [•] The volatile profile was studied during 36 days under different storage conditions. [•] Hexanal, 2-butanone, acetone and dimethyl sulfide were main degradation products. [Copyright &y& Elsevier]

Highlights: [•] Taste is more important than health when children choose favorite type of milk. [•] Brand awareness and consumption frequency are not correlated for flavored milk. [•] Association of flavored milk brands with emotions investigated by 513 children. [•] Familiar brands are more associated with positive emotions. [Copyright &y& Elsevier]

Colostrum chhana was prepared by using different Concentration of citric acid solution i.e. 0.5, 1.0 and 1.5 per cent. Chhana was evaluated for sensory attributes. Results revealed that 0.5 per cent citric acid solution upto 3rd milking, 1.0 per cent in 4th and 5th and 1.5 in 6th and 7th milking was most suitable for preparation of colostrum chhana. Milk and colostrum (70: 30) from 7th milking scored highest. The flavor, body & texture and colour and appearance scores of colostrum chhana were comparable to control. The samples scoring lower values showed various flavour defects including cooked, sour, acidic with moist body and lack of uniformity. [ABSTRACT FROM AUTHOR]

Understanding the influence of regional dietary factors on the flavors of milk and dairy products will provide consumers with more options and promote the conservation of regional resources and the original terroir. The objective of this study was to evaluate the influence of regional differences in feeding systems on the composition, fatty acid content, and flavor of pasteurized milk at the farm level. Nine dairy farms using grass silage (GS), 6 farms using maize silage (MS), and 4 farms using by-products (BP) as the characteristic feed components were chosen for this survey. Fresh milk was sampled once per month from September 2008 to February 2009 at each dairy farm. The percentages of GS, MS, and BP (soybean curd residue or brewer's grain) in the feed were 32.4, 22.1, and 15.1%, respectively. The milk fat, protein, and lactose contents did not differ among the milks from farms with different feeding systems. Fatty acids with chain lengths of less than C16 and saturated fatty acids were present at higher concentrations in the milks from the GS and MS farms than in the milk from the BP farms; conversely, fatty acids with chain lengths greater than C18 and unsaturated fatty acids (UFA), including mono- (MUFA) and polyunsaturated fatty acids (PUFA), were present at higher concentrations in the milks from the BP farms than in the milks from the GS farms. No significant differences were detected in milk flavor, evaluated as sweetness, body, texture, aftertaste, and palatability, between the milks from the farms with different feeding systems. The proportion of BP in the cow's diet was positively correlated with the concentrations of fatty acids with chain lengths greater than C18 and with UFA, MUFA, and PUFA. In contrast, the proportion of GS in the diet was positively associated with the levels of milk fat, protein, fatty acids with chain lengths less than C16, and SFA. The MUFA, PUFA, UFA, and fatty acids with chain lengths greater than C18 were not associated with any of the milk flavors. These results suggest the regional differences in feeding systems contribute to the differences in the fatty acid compositions of milk at the farm level. However, these differences do not influence the flavor of pasteurized milk. Thus, more specific feed profiles will be required to provide a specific regional flavor to pasteurized milk. [ABSTRACT FROM AUTHOR]

Date syrup as a nutritional additive and safe alternative to added sugar is one of the best choices for milk flavoring. In this study, a flavored milk beverage was formulated using date syrup for flavoring the product and gum tragacanth to obtain an acceptable mouth feel. Steady shear and dynamic oscillatory rheological properties of the samples contained 3 concentrations (0, 0.1, 0.2, and 0.3%, wt/wt) of 2 types of gum tragacanth (Astragalus gossypinus and Astragalus rahensis) which at 3°C, were studied. Particle size distribution and colorimetric assays were determined by laser diffractometry and using reflection spectrometer, respectively. Sensory analysis was performed with 25 semitrained panelists, using a 5-point hedonic scale. The results showed that viscoelastic properties, flow behavior parameters, particle size, and color parameters (L*, a*, and b*, where L* represents lightness, a* represents the redness/greenness quality of the color, and b* represents the yellowness and blueness quality of the colors) were significantly affected by the concentration of the gum tragacanth and the severity of this effect was influenced by the type of gum. The use of appropriate type and concentration of gum tragacanth in date milk formulation can improve the texture and mouth feel by affecting on particle size and the flow behavior of this product. [ABSTRACT FROM AUTHOR]

The article presents summaries of several dairy-related studies. One study examined differences in particle characteristics and oxidized flavor due to heat-related processes of milk powder. Another investigated the physical properties of pizza Mozzarella cheese made under different cheese-making conditions.

The aim of this study was to evaluate the proteolytic activities of 14 strains of lactic acid bacteria and their impact on sensory characteristics of the resultant fermented cow and camel milk. The results showed that Lactobacillus rhamnosus PTCC 1637 and Lactobacillus fermentum PTCC 1638 had high protease activity and high mean values for sensory quality in fermented cow's and camel's milk. Lactobacillus plantarum PTCC 1058 revealed high protease activity and sensory scores in camel milk. Consequently, milk fermentation using such strains might be recommended for the development of dairy products containing bioactive peptides. [ABSTRACT FROM AUTHOR]