Premium
Volatile organic compound profiles of yoghurt produced from cow's milk with different somatic cell counts
Author(s) -
Ivanov Galin,
Bilgucu Ertugrul,
Ivanova Ivelina,
Dimitrova Milena
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12702
Subject(s) - acetoin , food science , hexanoic acid , chemistry , diacetyl , somatic cell count , raw milk , cow milk , gas chromatography , chromatography , gas chromatography–mass spectrometry , mass spectrometry , fermentation , biology , biochemistry , lactation , pregnancy , ice calving , genetics
The present study aimed to investigate the effect of somatic cell count (SCC) of raw cow's milk on the volatile organic compound (VOC) profiles of yoghurt. Test yoghurt samples were produced from three batches of cow's milk with low, medium and high SCC, respectively. The VOCs were determined by gas chromatography–mass spectrometry (GC–MS) analysis. A lower diacetyl and acetoin content and a higher content of 2‐heptanone, and butanoic and hexanoic acids were established in the yoghurt samples from batches with high SCC of above 1 000 000 cells/cm 3 . The increased SCC of cow's milk had a negative effect on the volatile organic compound profiles of yoghurt.