奶牛日粮添加果香味剂对果味奶感官品质和综合风味的影响

Study on sensory quality and flavor evaluation of fruit flavor milk

试验主要对奶牛日粮中添加果香味剂生产的果味奶进行感官品质和综合风味进行评定。试验选择体重、泌乳期、胎次和产奶量相近且健康无疾病的15头泌乳前中期荷斯坦奶牛进行果味奶饲养试验,试验组为在奶牛精料中添加混合香型果味剂,添加剂量分别为60、90 g/kg(精料干物质基础)。奶牛产奶量和乳成分含量均随着试验天数的增加呈增加趋势(P>0.05),且当添加剂量为60 g/kg时,乳成分含量以及产奶量达到最高,之后呈下降趋势(P>0.05);试验组奶样在煮沸前后在风味和口感上均好于对照组。果香味剂中的风味物质可通过牛体血液转移到奶中,进而改善奶风味。日粮中添加果香味剂可改善牛奶的口感和综合风味,使得奶味更加纯正,愉悦度增强。

Sensory quality and flavor of fruit flavor milk were evaluated in this experiment. 15 lactating cows with the same weight, lactation, parity and milk yield were divided into three groups to investi- gate the effects of the mixed fruit flavor meal on the cow performance and milk flavor in peak milk. During the period, the cows were fed a basal diet adding different dosage mixed fruit flavor meal, i.e. 0, 60, 90 g/kg （based on DM of concentration）, respectively.The results showed： milk yield and milk composition contents were improved （P〉0.05）, and reached the highest when the additive amount of mixed fruit flavor meal was 60 g/kg, followed by a downward trend （P〉0.05）. The flavor and taste in test group milk samples were better than that of control group. The flavor compositions, which can be transferred through blood of cattle, could improve milk flavor. Mixed fruit flavor meal could improve the milk quality and flavor.