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J Dairy Sci

Title:		"Effects of dairy system, herd within dairy system, and individual cow characteristics on the volatile organic compound profile of ripened model cheeses"
Author(s):		Bergamaschi M; Aprea E; Betta E; Biasioli F; Cipolat-Gotet C; Cecchinato A; Bittante G; Gasperi F;
Address:		"Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy; Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro (PD), Italy. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy. Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Universita 16, 35020 Legnaro (PD), Italy. Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM) Via E. Mach 1, 38010 San Michele all'Adige (TN), Italy. Electronic address: flavia.gasperi@fmach.it"
Journal Title:		J Dairy Sci
Year:		2015
Volume:		20150211
Issue:		4
Page Number:		2183 - 2196
DOI:		10.3168/jds.2014-8807
ISSN/ISBN:		1525-3198 (Electronic) 0022-0302 (Linking)
Abstract:		"The objective of this work was to study the effect of dairy system, herd within dairy system, and characteristics of individual cows (parity, days in milk, and daily milk yield) on the volatile organic compound profile of model cheeses produced under controlled conditions from the milk of individual cows of the Brown Swiss breed. One hundred fifty model cheeses were selected from 1,272 produced for a wider study of the phenotypic and genetic variability of Brown Swiss cows. In our study, we selected 30 herds representing 5 different dairy systems. The cows sampled presented different milk yields (12.3-43.2kg/d), stages of lactation (10-412 d in milk), and parity (1-7). In total, 55 volatile compounds were detected by solid-phase microextraction and gas chromatography-mass spectrometry, including 14 alcohols, 13 esters, 11 free fatty acids, 8 ketones, 4 aldehydes, 3 lactones, 1 terpene, and 1 pyrazine. The most important sources of variation in the volatile organic profiles of model cheeses were dairy system (18 compounds) and days in milk (10 compounds), followed by parity (3 compounds) and milk yield (5 compounds). The model cheeses produced from the milk of tied cows reared on traditional farms had lower quantities of 3-methyl-butan-1-ol, 6-pentyloxan-2-one, 2-phenylethanol, and dihydrofuran-2(3H)-one compared with those reared in freestalls on modern farms. Of these, milk from farms using total mixed rations had higher contents of alcohols (hexan-1-ol, octan-1-ol) and esters (ethyl butanoate, ethyl pentanoate, ethyl hexanoate, and ethyl octanoate) and lower contents of acetic acid compared with those using separate feeds. Moreover, dairy systems that added silage to the total mixed ration produced cheeses with lower levels of volatile organic compounds, in particular alcohols (butan-1-ol, pentan-1-ol, heptan-1-ol), compared with those that did not. The amounts of butan-2-ol, butanoic acid, ethyl-2-methylpropanoate, ethyl-3-methylbutanoate, and 6-propyloxan-2-one increased linearly during lactation, whereas octan-1-ol, 3-methyl-3-buten-1-ol, 2-butoxyethanol, 6-pentyloxan-2-one, and 2,6-dimethylpyrazine showed a more complex pattern during lactation. The effect of the number of lactations (parity) was significant for octan-1-ol, butanoic acid, and heptanoic acid. Finally, concentrations of octan-1-ol, 2-phenylethanol, pentanoic acid, and heptanoic acid increased with increasing daily milk yield, whereas dihydrofuran-2(3H)-one decreased. In conclusion, the volatile organic compound profile of model cheeses from the milk of individual cows was affected by dairy farming system and stage of lactation and, to lesser extent, by parity and daily milk yield"
Keywords:		"Alcohols/analysis Aldehydes/analysis Animals Breeding Cattle Cheese/*analysis Dairying/*methods Esters/analysis Fatty Acids, Nonesterified/analysis Female Gas Chromatography-Mass Spectrometry Ketones/analysis Lactation Lactones/analysis Linear Models Milk;"
Notes:		"MedlineBergamaschi, M Aprea, E Betta, E Biasioli, F Cipolat-Gotet, C Cecchinato, A Bittante, G Gasperi, F eng Research Support, Non-U.S. Gov't 2015/02/16 J Dairy Sci. 2015 Apr; 98(4):2183-96. doi: 10.3168/jds.2014-8807. Epub 2015 Feb 11"