饲料对乳制品风味的影响

Effect of Feedstuff on the Flavor in Dairy Foods

低脂奶牛日粮会提高风味干酪内源脂肪酸中硬质脂肪水平、蓝干酪风味甲基酮和桃色椰子风味δ-内酯的前体物,而高脂奶牛日粮则与之相反。日粮在瘤胃中产生的丙酸代谢能从日粮油酸中形成芳香味的γ-十二烷内酯、从日粮亚油酸中形成芳香味的γ-十二-顺-6-内酯。味美牧草会产生富含颜色的奶脂肪,并把植醇、二氢植醇、植物烯、植二烯以及它们的低等同族体引入到奶脂肪中。无蛋白合成日粮会降低动物风味的吲哚和粪臭素。

Cattle diets that are low in lipids produce a hard milk fat high in the cheesy-flavored endogenous fatty acids and the precursors of the blue-cheese-flavored methyl ketones and of the coconut-peachy-flavored δ-lactones. The reverse is true for high lipid diets. Diets that induce a propionate metabolism in the rumen cause the formation of the sweet, raspberry-flavored γ- dodecanolactorle from dietary oleic acid and of the sweet, raspberry-flavored γ-dodec-cis-6-enolactone from dietary linoleic acid. Lush pastures produce a richly colored milk fat and introduce phytol, dihydrophytol, phytenes, and phytadienes, and probably their lower homologues, into the milk fat. A protein-free synthetic diet lowers the animal-flavored indole and skatole.