Increasing omega fatty acid content in cow's milk through diet manipulation: Effect on milk flavor

Journal of Dairy Science

Volumn 92, Issue 4, 2009, Pages 1378-1386

  Nelson, K A S ^a   Martini, S ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Fish oil; Flavor; Milk; Sensory evaluation

Indexed keywords

FATTY ACID; FISH OIL; UNSATURATED FATTY ACID;

ANIMAL; ANIMAL DISEASE; ARTICLE; CATTLE; CHEMISTRY; DIET; FEMALE; HUMAN; METABOLISM; MILK; PHYSIOLOGY; RANDOMIZATION; TASTE;

ANIMALS; CATTLE; DIET; FATTY ACIDS; FATTY ACIDS, UNSATURATED; FEMALE; FISH OILS; HUMANS; MILK; RANDOM ALLOCATION; TASTE;

EID: 65249105427     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2008-1780     Document Type: Article

References (25)

1. Allred, S. L., T. R. Dhiman, C. P. Brennand, R. C. Khanal, D. J. McMahon, and N. D. Luchini. 2006. Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products. J. Dairy Sci. 89:234-248.
2. Baer, R. J., J. Ryali, D. J. Schingoethe, K. M. Kasperson, D. C. Donovan, A. R. Hippen, and S. T. Franklin. 2001. Composition and properties of milk and butter from cows fed fish oil. J. Dairy Sci. 84:345-353.
3. Campbell, W., M. A. Drake, and D. K. Larick. 2003. The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk. J. Dairy Sci. 86:43-51.
4. Chouinard, P. Y., L. Corneau, D. M. Barbano, L. E. Metzger, and D. E. Bauman. 1999. Conjugated linoleic acid alters milk fatty acid composition and inhibits milk fat secretion in dairy cows. J. Nutr. 129:1579-1584.
5. Chouinard, P. Y., L. Corneau, W. R. Butler, Y. Chilliard, J. K. Drackley, and D. E. Bauman. 2001. Effect of dietary lipid source on conjugated linoleic acid concentrations in milk fat. J. Dairy Sci. 84:680-690.
6. Croissant, A. E., S. P. Washburn, L. L. Dean, and M. A. Drake. 2007. Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems. J. Dairy Sci. 90:4942-4953.
7. Dhiman, T. R., S. Nam, and A. L. Ure. 2005. Factors affecting conjugated linoleic acid content in milk and meat. Crit. Rev. Food Sci. Nutr. 45:463-482.
8. Donovan, D. C., D. J. Schingoethe, R. J. Baer, J. Ryali, A. R. Hippen, and S. T. Franklin. 2000. Influence of dietary fish oil on conjugated linoleic acid and other fatty acids in milk fat from lactating dairy cows. J. Dairy Sci. 83:2620-2628.
9. Hongsoongnern, P., and E. Chambers IV. 2008. A lexicon for green odor or flavor and characteristics of chemicals associated with green. J. Sens. Stud. 23:205-221.
10. Hughes, C. L., and T. R. Dhiman. 2002. Dietary compounds in relation to dietary diversity and human health. J. Med. Food 5:51-68.
11. Hurley, W. L., G. J. Warner, and R. R. Grummer. 1987. Changes in triglyceride fatty acid composition of mammary secretions during involution. J. Dairy Sci. 70:2406-2410.
12. Jones, E. L., K. J. Shingfield, C. Kohen, A. K. Jones, B. Lupoli, A. S. Grandison, D. E. Beever, C. M. Williams, P. C. Calder, and P. Yaqoob. 2005. Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid. J. Dairy Sci. 88:2923-2937.
13. Khanal, R. C., T. R. Dhiman, A. L. Ure, C. P. Brennand, R. L. Boman, and D. J. McMahon. 2005. Consumer acceptability of conjugated linoleic acid-enriched milk and Cheddar cheese from cows grazing on pasture. J. Dairy Sci. 88:1837-1847.
14. Kolanowski, W., and J. Weißbrodt. 2007. Sensory quality of dairy products fortified with fish oil. Int. Dairy J. 17:1248-1253.
15. Lacasse, P., J. J. Kennelly, L. Delbecchi, and C. E. Ahnadi. 2002. Addition of protected and unprotected fish oil to diets for dairy cows. I. Effects on yield, composition and taste of milk. J. Dairy Res. 69:511-520.
16. Lynch, J. M., A. L. Lock, D. A. Dwyer, R. Noorbakhsh, D. M. Barbano, and D. E. Bauman. 2005. Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid. J. Dairy Sci. 88:489-498.
17. Meilgaard, M. C., G. V. Civille, and B. T. Carr. 2007. Sensory Evaluation Techniques. 4th ed. CRC Press, Boca Raton, FL.
18. NRC. 2001. Nutrient Requirements of Dairy Cattle. 7th ed. Natl. Acad. Press, Washington, DC.
19. Ramaswamy, N., R. J. Baer, D. J. Schingoethe, A. R. Hippen, K. M. Kasperson, and L. A. Whitlock. 2001. Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination. J. Dairy Sci. 84:2144-2151.
20. Ruxton, C. 2004. Health benefits of omega-3 fatty acids. Nurs. Stand. 18:38-42.
21. SAS Institute. 1999-2000. SAS/STAT User's Guide. Release 8.1. SAS Inst. Inc., Cary, NC.
22. Shipe, W. F., R. Bassette, D. D. Deane, W. L. Dunkley, W. J. Harper, D. H. Kleyn, M. E. Morgan, J. H. Nelson, and R. A. Scanlan. 1977. Off flavors of milk: Nomenclature, standards, and bibliography. J. Dairy Sci. 61:855-869.
23. Simopoulos, A. P. 1991. Omega-3 fatty acids in health and disease and in growth and development. Am. J. Clin. Nutr. 54:438-447.
24. Singh, T. K., M. A. Drake, and K. R. Cadwallader. 2003. Flavor of Cheddar cheese: A chemical and sensory perspective. Compr. Rev. Food Sci. Food Saf. 2:139-162.
25. Whitlock, L. A., D. J. Schingoethe, A. A. Abu-Ghazaleh, A. R. Hippen, and K. F. Kalscheur. 2006. Milk production and composition from cows fed small amounts of fish oil with extruded soybeans. J. Dairy Sci. 89:3971-3980.