title: Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture.
abstract: Two experiments were conducted to study the consumer acceptability attributes of conjugated linoleic acid (CLA)-enriched milk and cheese from cows grazing on pasture. In experiment 1, 15 cows were fed either a diet containing 51% alfalfa hay plus corn silage and 49% concentrate [total mixed ration (TMR)], were grazed on pasture, or were grazed on pasture and received 3.2 kg/d of a grain mix. The grain mix contained 75% full-fat extruded soybeans (FFES), 10% corn, 10% beet pulp, and 5% molasses. During the final 3 wk of the 6-wk experiment, milk was evaluated for sensory attributes. In experiment 2, 18 cows were fed similar diets as in experiment 1, except replacing the group of cows grazed on pasture and receiving the grain mix was a group of cows grazed on pasture and receiving 2.5 kg/d per cow of the FFES; Cheddar cheese was manufactured from milk. Average CLA contents (g/100 g of fatty acid methyl esters) were 0.52, 1.63, and 1.69 in milk and 0.47, 1.47, and 1.46 in cheese from cows fed a TMR, grazed on pasture, and grazed on pasture and fed the grain mix, respectively. An open and trained panel evaluated CLA-enriched milk for mouth-feel, color, flavor, and quality and evaluated cheese for color, flavor, texture, and quality. Open and trained panel evaluations of milk and cheese showed no differences among treatments for any of the attributes, except that the trained panel detected a more barny flavor in milk from cows grazing pasture compared with milk from cows fed the TMR only. Results suggest that consumer acceptability attributes of CLA-enriched milk and cheese from cows grazing pasture is similar to those of milk and cheese with low levels of CLA.
authors.affiliation: Department of Animal, Dairy and Veterinary Sciences, Utah State University, Logan 84322-4815, USA.
authors.forename: R C
authors.initials: RC
authors.lastname: Khanal
authors.forename: T R
authors.initials: TR
authors.lastname: Dhiman
authors.forename: A L
authors.initials: AL
authors.lastname: Ure
authors.forename: C P
authors.initials: CP
authors.lastname: Brennand
authors.forename: R L
authors.initials: RL
authors.lastname: Boman
authors.forename: D J
authors.initials: DJ
authors.lastname: McMahon
mesh_terms: D000818:Animals; D027461:Beta vulgaris; D002417:Cattle / Q000378:metabolism*; D002611:Cheese / Q000032:analysis*; D003116:Color; D003258:Consumer Behavior; D004032:Diet; D002523:Edible Grain; D005260:Female; D005527:Food, Fortified; D044243:Linoleic Acids, Conjugated / Q000032:analysis*; D008892:Milk / Q000737:chemistry*; D008965:Molasses; D012677:Sensation; D013025:Glycine max; D013649:Taste; D003313:Zea mays
chemical_list: D044243:Linoleic Acids, Conjugated