Physical and Sensory Properties of Dairy Products from Cows with Various Milk Fatty Acid Compositions

摘要

Dairy products from milk of cows fed diets rich in polyunsaturated fatty acids have a more health-promoting fatty acid composition and are softer but often have oxidized flavors.Dairy products made from cow's milk that has more- or less-unsaturated fatty acid compositions were tested for differences in texture and flavor from those made from bulk-tank milk.The milk was manufactured into butter,vanilla ice cream,yogurt,Provolone cheese,and Cheddar cheese.The products were analyzed for fatty acid composition,physical properties,and flavor.Milk of cows with a more monounsaturated fatty acid composition yielded products with a more monounsaturated fatty acid composition that were softer and had a satisfactory flavor.Thus,selection of cows for milk fatty acid composition can be used to produce dairy products that are probably more healthful and have a softer texture.