The flavor is very important in the dairy industry because it decides on the acceptance of milk and other dairy products. And the flavor compounds in two different milk were analyzed with SPME-GCMS. At present, the mi...The flavor is very important in the dairy industry because it decides on the acceptance of milk and other dairy products. And the flavor compounds in two different milk were analyzed with SPME-GCMS. At present, the milking mode includes automatic milking and manual milking in cat- tle farm. Milk samples, collected from six healthy early/mid-lactation Holstein cows, were analyzed by static headspace （SH） and solid phase microextraction （SPME） combined with gas-chromatogra- phy and mass spectrometry （GCMS） in this paper. The result showed that the aroma compounds in milk （automatic milking） were more than that of milk （manual milking）, but the off-flavor com- pounds in milk （automatic milking） were less than that of milk （manual milking）. So to preserve the good flavor, the milk should be extruded with the automate milking.展开更多
文摘The flavor is very important in the dairy industry because it decides on the acceptance of milk and other dairy products. And the flavor compounds in two different milk were analyzed with SPME-GCMS. At present, the milking mode includes automatic milking and manual milking in cat- tle farm. Milk samples, collected from six healthy early/mid-lactation Holstein cows, were analyzed by static headspace （SH） and solid phase microextraction （SPME） combined with gas-chromatogra- phy and mass spectrometry （GCMS） in this paper. The result showed that the aroma compounds in milk （automatic milking） were more than that of milk （manual milking）, but the off-flavor com- pounds in milk （automatic milking） were less than that of milk （manual milking）. So to preserve the good flavor, the milk should be extruded with the automate milking.
