Volatile organic compound profiles of yoghurt produced from cow's milk with different somatic cell counts

Ivanov G., BİLGÜCÜ E., Ivanova I., Dimitrova M.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol.73, no.3, pp.563-569, 2020 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 73 Issue: 3
  • Publication Date: 2020
  • Doi Number: 10.1111/1471-0307.12702
  • Journal Name: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.563-569
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

The present study aimed to investigate the effect of somatic cell count (SCC) of raw cow's milk on the volatile organic compound (VOC) profiles of yoghurt. Test yoghurt samples were produced from three batches of cow's milk with low, medium and high SCC, respectively. The VOCs were determined by gas chromatography-mass spectrometry (GC-MS) analysis. A lower diacetyl and acetoin content and a higher content of 2-heptanone, and butanoic and hexanoic acids were established in the yoghurt samples from batches with high SCC of above 1 000 000 cells/cm(3). The increased SCC of cow's milk had a negative effect on the volatile organic compound profiles of yoghurt.