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Relative impact of α-tocopherol, copper and fatty acid composition on the occurrence of oxidized milk flavour

Published online by Cambridge University Press:  09 June 2010

Jessica Juhlin ,
Freddy Fikse ,
Anne Lundén ,
Jana Pickova  and
Sigrid Agenäs
Jessica Juhlin
Affiliation:
Department of Animal Breeding & Genetics, Swedish University of Agricultural Sciences, Box 7023, 750 07Uppsala, Sweden
Freddy Fikse
Affiliation:
Department of Animal Breeding & Genetics, Swedish University of Agricultural Sciences, Box 7023, 750 07Uppsala, Sweden
Anne Lundén
Affiliation:
Department of Animal Breeding & Genetics, Swedish University of Agricultural Sciences, Box 7023, 750 07Uppsala, Sweden
Jana Pickova
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, Box 7051, 750 07Uppsala, Sweden
Sigrid Agenäs*
Affiliation:
Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, Kungsängen Research Centre, 753 23, Uppsala, Sweden
*
*For correspondence; e-mail: [email protected]
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Abstract

The oxidative process in milk fat, resulting in spontaneous oxidized off-flavour (SOF), is commonly assumed to depend on contents of pro- and antioxidants in milk and availability of fatty acids acting as their substrate. An important antioxidant in milk is α-tocopherol whereas the most potent prooxidant is the metal ion copper. The separate effects of α-tocopherol, copper, and milk fatty acid profile, and their combined effect on SOF development were examined in milk from 44 multiparous cows fed different roughage types and different amounts of dietary, unsaturated fat. A clear association between concentrations of copper and poly-unsaturated fatty acids in milk and the risk for developing SOF was found. Heritability estimates suggest that occurrence of SOF is partly under genetic control which indicates that milk quality may be compromised if breeding bulls are selected that carry genotypes predisposing for milk prone to develop SOF.

Keywords

Spontaneous oxidized flavour (SOF)copperα-tocopherolfatty acid compositionbovine milkmilk qualityoff-flavour
Type
Research Article
Information
Journal of Dairy Research , Volume 77 , Issue 3 , August 2010 , pp. 302 - 309
Copyright
Copyright © Proprietors of Journal of Dairy Research 2010

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