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Effect of different forage types on the volatile and sensory properties of bovine milk

Overview of attention for article published in Journal of Dairy Science, December 2017
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Title
Effect of different forage types on the volatile and sensory properties of bovine milk
Published in
Journal of Dairy Science, December 2017
DOI 10.3168/jds.2017-13141
Pubmed ID
Authors

Hope Faulkner, Tom F. O'Callaghan, Stephen McAuliffe, Deirdre Hennessy, Catherine Stanton, Maurice G. O'Sullivan, Joseph P. Kerry, Kieran N. Kilcawley

Abstract

The effect of 3 diets (grass, grass/clover, and total mixed ration) on the volatile and sensory properties of bovine milk was assessed over an entire lactation season. Little evidence was found of direct transfer of terpenes into raw milk from the different diets, and it is likely that the monocultures of ryegrass used with and without white clover were factors as these contained very few terpenes. Evidence of direct transfer of nonterpene volatiles from forage to the subsequent raw milks was probable; however, differences in the protein carbohydrate availability and digestion in the rumen appeared to have a greater contribution to volatile profiles. Pasteurization significantly altered the volatile profiles of all milks. A direct link between the milk fatty acid content, forage, and volatile products of lipid oxidation was also evident and differences in fatty acid content of milk due to forage may also have influenced the viscosity perception of milk. Irish sensory assessors preferred pasteurized milk produced from grass-fed cows, with least preference from milk produced from total mixed ration diets. β-Carotene content was significantly higher in milks derived from grass or grass/clover and appears to have directly influenced color perception. Toluene and p-cresol are both degradation products of β-carotene and along with β-carotene were identified as potential biomarkers for milk derived from pasture. The only correlation that appeared to influence the flavor of milk as determined using ranked descriptive analysis was p-cresol. P-Cresol appears to be responsible for the barnyard aroma of milk and is also likely derived from the deamination and decarboxylation of tryptophan and tyrosine due to the higher levels of available protein in the grass and grass/clover diets. The highest levels of p-cresol were in the grass/clover diets and are likely due to the degradation of the isoflavone formononetin in the rumen, which is present in white clover swards.

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 108 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 108 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 12 11%
Researcher 12 11%
Student > Bachelor 12 11%
Student > Master 11 10%
Professor > Associate Professor 7 6%
Other 17 16%
Unknown 37 34%
Readers by discipline Count As %
Agricultural and Biological Sciences 26 24%
Nursing and Health Professions 6 6%
Veterinary Science and Veterinary Medicine 5 5%
Chemistry 4 4%
Engineering 4 4%
Other 14 13%
Unknown 49 45%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 18 January 2018.
All research outputs
#19,951,180
of 25,382,440 outputs
Outputs from Journal of Dairy Science
#8,327
of 11,136 outputs
Outputs of similar age
#321,308
of 445,594 outputs
Outputs of similar age from Journal of Dairy Science
#201
of 282 outputs
Altmetric has tracked 25,382,440 research outputs across all sources so far. This one is in the 18th percentile – i.e., 18% of other outputs scored the same or lower than it.
So far Altmetric has tracked 11,136 research outputs from this source. They receive a mean Attention Score of 4.5. This one is in the 20th percentile – i.e., 20% of its peers scored the same or lower than it.
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We're also able to compare this research output to 282 others from the same source and published within six weeks on either side of this one. This one is in the 10th percentile – i.e., 10% of its contemporaries scored the same or lower than it.