Volatile organic compound profiles of yoghurt produced from cow's milk with different somatic cell counts
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Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The present study aimed to investigate the effect of somatic cell count (SCC) of raw cow's milk on the volatile organic compound (VOC) profiles of yoghurt. Test yoghurt samples were produced from three batches of cow's milk with low, medium and high SCC, respectively. The VOCs were determined by gas chromatography-mass spectrometry (GC-MS) analysis. A lower diacetyl and acetoin content and a higher content of 2-heptanone, and butanoic and hexanoic acids were established in the yoghurt samples from batches with high SCC of above 1 000 000 cells/cm(3). The increased SCC of cow's milk had a negative effect on the volatile organic compound profiles of yoghurt.
Açıklama
Anahtar Kelimeler
Somatic cells, Yoghurt, Carbonyl compounds, Low molecular weight fatty acids, Sensory quality
Kaynak
International Journal of Dairy Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
73
Sayı
3
