title: Influence of pasture-based feeding systems on fatty acids, organic acids and volatile organic flavour compounds in yoghurt.
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.
authors.affiliation: Faculty of Veterinary and Agricultural Sciences,The University of Melbourne,Victoria 3010,Australia.
authors.forename: Ghazal
authors.initials: G
authors.lastname: Akbaridoust
authors.affiliation: Agriculture Research,Department of Environment and Primary Industries Terrace 4,Ernest Jones Drive,Macleod,Victoria 3085,Australia.
authors.forename: Tim
authors.initials: T
authors.lastname: Plozza
authors.affiliation: Agriculture Research,Department of Environment and Primary Industries Terrace 4,Ernest Jones Drive,Macleod,Victoria 3085,Australia.
authors.forename: V Craige
authors.initials: VC
authors.lastname: Trenerry
authors.affiliation: Agriculture Research,Department of Environment and Primary Industries,1301 Hazeldean Road,Ellinbank,Victoria 3820,Australia.
authors.forename: William J
authors.initials: WJ
authors.lastname: Wales
authors.affiliation: Agriculture Research,Department of Environment and Primary Industries,1301 Hazeldean Road,Ellinbank,Victoria 3820,Australia.
authors.forename: Martin J
authors.initials: MJ
authors.lastname: Auldist
authors.affiliation: Faculty of Veterinary and Agricultural Sciences,The University of Melbourne,Victoria 3010,Australia.
authors.forename: Said
authors.initials: S
authors.lastname: Ajlouni
mesh_terms: D000821:Animal Feed; D000818:Animals; D001315:Australia; D002264:Carboxylic Acids / Q000032:analysis*; D002417:Cattle; D003612:Dairying / Q000379:methods; D002523:Edible Grain; D005227:Fatty Acids / Q000032:analysis*; D005260:Female; D005285:Fermentation; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000032:analysis; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis*; D015014:Yogurt / Q000032:analysis*
chemical_list: D002264:Carboxylic Acids; D005227:Fatty Acids; D008894:Milk Proteins; D055549:Volatile Organic Compounds
keywords: Yoghurt; fatty acids; feeding systems; organic acids; volatile organic flavour compounds; yoghurt manufacturing process