学术
饲料对乳制品风味的影响
马燕芬[1] 卢德勋[2]
[1]内蒙古农业大学动物科学与医学学院,内蒙古呼和浩特010018 [2]内蒙古农牧业科学院动物营养研究所,内蒙古呼和浩特010018
摘 要:
低脂奶牛日粮会提高风味干酪内源脂肪酸中硬质脂肪水平、蓝干酪风味甲基酮和桃色椰子风味δ-内酯的前体物，而高脂奶牛日粮则与之相反。日粮在瘤胃中产生的丙酸代谢能从日粮油酸中形成芳香味的γ-十二烷内酯、从日粮亚油酸中形成芳香味的γ-十二-顺-6-内酯。味美牧草会产生富含颜色的奶脂肪，并把植醇、二氢植醇、植物烯、植二烯以及它们的低等同族体引入到奶脂肪中。无蛋白合成日粮会降低动物风味的吲哚和粪臭素。[著者文摘]
文章出处:
《乳业科学与技术》-2007年29卷6期 -312-316页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1671-5187（2007）06-0312-05
相关文章:
Effect of Feedstuff on the Flavor in Dairy Foods
Ma Yanfen,Lu Dexun （1 College of Animal Science and Animal Medicine, Inner Mongolia Agricultural University, Huhhot of Inner Mongolia 010018, P. R. China; 2 Animal Nutrition Institute, Inner Mongolia Academy of Animal Science）
Abstract:
Cattle diets that are low in lipids produce a hard milk fat high in the cheesy-flavored endogenous fatty acids and the precursors of the blue-cheese-flavored methyl ketones and of the coconut-peachy-flavored δ-lactones. The reverse is true for high lipid diets. Diets that induce a propionate metabolism in the rumen cause the formation of the sweet, raspberry-flavored γ- dodecanolactorle from dietary oleic acid and of the sweet, raspberry-flavored γ-dodec-cis-6-enolactone from dietary linoleic acid. Lush pastures produce a richly colored milk fat and introduce phytol, dihydrophytol, phytenes, and phytadienes, and probably their lower homologues, into the milk fat. A protein-free synthetic diet lowers the animal-flavored indole and skatole.[著者文摘]
Key words:
feedstuff; flavor; dairy food; effect
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