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Influence of pasture-based feeding systems on fatty acids, organic acids and volatile organic flavour compounds in yoghurt

Published online by Cambridge University Press:  06 July 2015

Ghazal Akbaridoust ,
Tim Plozza ,
V Craige Trenerry ,
William J Wales ,
Martin J. Auldist  and
Said Ajlouni
Ghazal Akbaridoust*
Affiliation:
Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria 3010, Australia
Tim Plozza
Affiliation:
Agriculture Research, Department of Environment and Primary Industries Terrace 4, Ernest Jones Drive, Macleod, Victoria 3085, Australia
V Craige Trenerry
Affiliation:
Agriculture Research, Department of Environment and Primary Industries Terrace 4, Ernest Jones Drive, Macleod, Victoria 3085, Australia
William J Wales
Affiliation:
Agriculture Research, Department of Environment and Primary Industries, 1301 Hazeldean Road, Ellinbank, Victoria 3820, Australia
Martin J. Auldist
Affiliation:
Agriculture Research, Department of Environment and Primary Industries, 1301 Hazeldean Road, Ellinbank, Victoria 3820, Australia
Said Ajlouni
Affiliation:
Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Victoria 3010, Australia
*
*For correspondence; e-mail: [email protected]
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Abstract

The influence of different pasture-based feeding systems on fatty acids, organic acids and volatile organic flavour compounds in yoghurt was studied. Pasture is the main source of nutrients for dairy cows in many parts of the world, including southeast Australia. Milk and milk products produced in these systems are known to contain a number of compounds with positive effects on human health. In the current study, 260 cows were fed supplementary grain and forage according to one of 3 different systems; Control (a traditional pasture based diet offered to the cows during milking and in paddock), PMR1 (a partial mixed ration which contained the same supplement as Control but was offered to the cows as a partial mixed ration on a feedpad), PMR 2 (a differently formulated partial mixed ration compared to Control and PMR1 which was offered to the cows on a feedpad). Most of the yoghurt fatty acids were influenced by feeding systems; however, those effects were minor on organic acids. The differences in feeding systems did not lead to the formation of different volatile organic flavour compounds in yoghurt. Yet, it did influence the relative abundance of these components.

Keywords

Yoghurtfeeding systemsyoghurt manufacturing processfatty acidsorganic acidsvolatile organic flavour compounds
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 3 , August 2015 , pp. 279 - 286
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

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