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Journal of Dairy Science Vol. 74 No. 10 3267-3274
© 1991 by American Dairy Science Association ®
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Contributions of Cow, Sheep, and Goat Milks to Characterizing Branched-Chain Fatty Acid and Phenolic Flavors in Varietal Cheeses

J. Kim Ha 1 and R. C. Lindsay 1

1 Department of Food Science, University of Wisconsin-Madison, Madison 53706

Selected goat milk (fresh, semi-soft), sheep milk (Pyrenees, Roquefort), and cow milk (Blue, Cheddar) cheeses were analyzed for FFA using a sensitive gas chromatographic technique. Qualitative profiles for most FFA were similar in the samples, except that 4-ethyloctanoic acid was not found in cow milk cheese. Milk fat of cows contained low concentrations of 4-methyloctanoic acid, but milk fat of sheep and goat contained significant amounts of both 4-methyloctanoic and 4-ethyloctanoic acids, which contributed mutton-like and goat-like flavors, respectively. Pyrenees sheep milk cheese contained significant amounts of methyland ethyl-substituted phenols, which contributed characterizing sheep-like flavor notes to this cheese variety.

Key Words: cheese • phenolic flavors • branched-chain fatty acids

Submitted on February 22, 1990
Accepted on July 30, 1990




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