Journal of Dairy Science
Volume 90, Issue 11 , Pages 4942-4953 , November 2007

Chemical Properties and Consumer Perception of Fluid Milk from Conventional and Pasture-Based Production Systems

  • A.E. Croissant

      Affiliations

    • Department of Food Science, Southeast Dairy Research Center
    • ,
  • S.P. Washburn

      Affiliations

    • Department of Animal Science, North Carolina State University, Raleigh 27695
    • ,
  • L.L. Dean

      Affiliations

    • Market Quality and Handling Research Unit, USDA, ARS, South Atlantic Area, North Carolina State University, Raleigh 27695
    • ,
  • M.A. Drake

      Affiliations

    • Department of Food Science, Southeast Dairy Research Center
    • Corresponding Author InformationCorresponding author.

Received 16 June 2007 ,Accepted 25 July 2007.

References 

  1. Arbuckle WS. Calculation of ice cream mixes. Ice Cream. 3rd ed. Westport, CT: AVI Publishing; 1977;pages 135–171
  2. Ayadi M, Caja G, Such X, Rovai M, Albanell E. Effect of different milking intervals on the composition of cisternal and alveolar milk in dairy cows. J. Dairy Res. 2004;71:304–310
  3. Banni S, Angioni E, Murru E, Carta G, Melis MP, Bauman D, et al. Vaccenic acid feeding increases tissue levels of conjugated linoleic acid and suppresses development of premalignant lesions in rat mammary gland. Nutr. Cancer. 2001;41:91–97
  4. Bannon CD, Craske JD, Hai NT, Harper NL, O’Rourke KL. Analysis of fatty acid methyl esters with high accuracy and reliability. II. Methylation of fats and oils with boron trifluoride-methanol. J. Chromatogr. 1982;247:63–69
  5. Bargo F, Muller LD, Delahoy JE, Cassidy JW. Performance of high-producing dairy cows with three different feeding systems combining pasture and total mixed rations. J. Dairy Sci. 2002;85:2948–2963
  6. Bauman DE, Corl BA, Baumgard LH, Griinari JM. Conjugated linoleic acid (CLA) and the dairy cow. Recent Adv. Anim. Nutr. 2001;221:221–250
  7. Bendall JG. Aroma compounds of fresh milk from New Zealand cows fed different diets. J. Agric. Food Chem. 2001;49:4825–4832
  8. Blayney DP. The Changing Landscape of U.S.. Milk Production. Stat. Bull. Washington, DC: USDA, Econ. Res. Serv.; 2002;978
  9. Bourn D, Prescott J. A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods. Crit. Rev. Food Sci. Nutr. 2002;42:1–34
  10. Buchin S, Delague V, Duboz G, Berdague JL, Beuvier E, Pochet S, et al. Influence of pasteurization and fat composition of milk on the volatile compounds and flavor characteristics of a semi-hard cheese. J. Dairy Sci. 1998;81:3097–3108
  11. Bugaud C, Buchin S, Coulon J, Hauway A, Dupont D. Influence of the nature of alpine pastures on plasmin activity, fatty acid and volatile compound composition of milk. Lait. 2001;81:401–414
  12. Buragas A. Organic dairy demand exceeds supply; new farmers needed. Cheese Market News. 2005;25:1, 12
  13. Carpino S, Mallia S, La Terra S, Melilli C, Licitra G, Acree TE, et al. Composition and aroma compounds of Ragusano cheese: Native pasture and total mixed rations. J. Dairy Sci. 2004;87:816–830
  14. Chin SF, Liu W, Storkson JM, Ha YL, Pariza MW. Dietary sources of conjugated dienoic acid isomers of linoleic acid, a newly recognized class of anticarcinogens. J. Food Comp. Anal. 1992;5:185–197
  15. Civille, G. V., and B. G. Lyons. 1996. Aroma and flavor lexicon for sensory evaluation: Terms, definitions, references, and examples. ASTM Data Series Publ. DS 66. ASTM, West Conshohocken, PA.
  16. Department for Environment, Food Rural Affairs Organic Branch. Compendium of UK Organic Standards. London, UK: Dept. for Environ, Food and Rural Affairs, Organic Branch; 2006;
  17. Deutsch M. Vitamins and other nutrients. In:  Helrich K editors. Official Methods of Analysis. 15th ed. Arlington, VA: Assoc. Offic. Anal. Chem.; 1990;p. 1045–1114
  18. Dhiman TR, Anand GR, Satter LD, Pariza MW. Conjugated linoleic acid content of milk from cows fed different diets. J. Dairy Sci. 1999;82:2146–2156
  19. Drake MA, Cadwallader KR, Carunchia ME, Whetstine . Establishing links between sensory and instrumental analyses of dairy flavors: Example Cheddar cheese. In:  Cadwallader KR,  Drake MA,  McGorrin RJ editor. Flavor of Dairy Products. ACS Symp. Ser. 971:Washington, DC: Am. Chem. Soc; 2007;p. 51–78
  20. Drake MA, Keziah MD, Gerard PD, Delahunty CM, Sheehan C, Turnbull RP, et al. Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavor in Ireland, New Zealand, and the United States. Int. Dairy J. 2005;15:473–483
  21. Drake MA, McIngvale SC, Gerard PD, Cadwallader KR, Civille GV. Development of a descriptive language for Cheddar cheese. J. Food Sci. 2001;66:1422–1427
  22. Ellis KA, Innocent G, Grove-White D, Cripps P, McLean WG, Howard CV, et al. Comparing the fatty acid composition of organic and conventional milk. J. Dairy Sci. 2006;89:1938–1950
  23. Fillian L, Arazi S. Does organic food taste better? A claim substantiation approach. Nutr. Food Sci. 2002;32:153–157
  24. Griinari JM, Bauman DE. Biosynthesis of conjugated linoleic acid and its incorporation into meat and milk in ruminants. In:  Yurawecz MP,  Mossoba MM,  Kramer JKG,  Pariza MW,  Nelson G editor. Advances in Conjugated Linoleic Acid Research. Champaign, IL: Am. Oil Chem. Soc; 1999;p. 180–200
  25. Haffner T, Nordsieck A, Tressl R. Biosynthesis of δ-jasmin lactone (= (Z)-dec-7-eno-5-lactone) and (Z,Z)-dodeca-6,9-dieno-4-lactone in the yeast Sporobolomyces odorus. Helv. Chim. Acta. 1996;79:2088–2099
  26. Hu FB, Stampfer MJ, Manson JE, Ascherio A, Colditz GA, Speizer FE, et al. Dietary saturated fatty acids and their food sources in relation to the risk of coronary heart disease in women. J. Am. Clin. Nutr. 1999;70:1001–1008
  27. Hu FB, Willett WH. Optimal diets for the prevention of coronary heart disease. J. Am. Med. Assoc. 2002;288:2569–2578
  28. Hulshof PJM, van Roekel-Jansen T, van de Bovenkamp P, West CE. Variation in retinol and carotenoid content of milk and milk products in the Netherlands. J. Food Comp. Anal. 2006;19:67–75
  29. Ip C, Chin SF, Scimeca JA, Pariza MW. Mammary cancer prevention by conjugated dienoic derivative of linoleic acid. Cancer Res. 1991;51:6118–6124
  30. Jahreis G, Fritsche J, Steinhart H. Conjugated linoleic acid in milk fat: High variation depending on production system. Nutr. Res. 1997;17:1479–1484
  31. Kelly ML, Kolver ES, Bauman DE, van Amburgh ME, Muller LD. Effect of intake of pasture on concentrations of conjugated linoleic acid in milk of lactating cows. J. Dairy Sci. 1998;81:1630–1636
  32. Khanal RC, Dhiman TR, Ure AL, Brennand CP, Boman RL, McMahon DJ. Consumer acceptability of conjugated linoleic acid-enriched milk and Cheddar cheese from cows grazing on pasture. J. Dairy Sci. 2005;88:1837–1847
  33. Kosikowski FV, Mistry VV. Cheese and Fermented Milk Foods. 3rd ed. Origins and Principles. Vol.1. Westport, CT: Kosikowski LLC; 1997;
  34. Laird DT, Gambrel-Lenarz SA, Scher FM, Graham TE, Reddy R. Microbiological count methods. In:  Wehr HM,  Frank JF editor. Standard Methods for the Examination of Dairy Products. 17th ed. Washington, DC: Am. Publ. Health Assoc.; 2004;p. 249–268
  35. Lawless F, Stanton C, L’Escop P, Devery R, Dillon P, Murphy JJ. Influence of breed on bovine milk cis-9, trans-11- conjugated linoleic acid content. Livest. Prod. Sci. 1999;62:43–49
  36. Meilgaard MC, Civille GV, Carr BT. Sensory Evaluation Techniques. 3rd ed. Boca Raton, FL: CRC Press; 1999;
  37. Mertens, D. R. 1973. Application of theoretical mathematical models to cell wall digestion and forage intake in ruminants. PhD Dissertation. Cornell Univ., Ithaca, NY.
  38. Organic Trade Association. 2006. 2006 Manufacturer Survey. Available: http://www.ota.com Accessed Jan. 7, 2007.
  39. Panfili G, Manzi P, Pizzoferrato L. High-performance liquid chromatographic method for the simultaneous determination of tocopherols, carotenes, and retinol and its geometric isomers in Italian cheeses. Analyst. 1994;119:1161–1165
  40. Schroeder GF, Couderc JJ, Bargo F, Rearte DH. Milk production and fatty acid profile of milk fat by dairy cows fed a winter oats (Avena sativa L.) pasture only or total mixed ration. N. Z. J. Agric. Res. 2005;48:187–195
  41. Shipe WF, Ledford RA, Peterson RD, Scanlan RA, Geerken HF, Dougherty RW, et al. Physiological mechanisms involved in transmitting flavors and odors to milk. II. Transmission of some flavor components of silage. J. Dairy Sci. 1962;45:477–480
  42. Toso B, Procida G, Stefanon B. Determination of volatile compounds in cows’ milk using headspace GC-MS. J. Dairy Res. 2002;69:569–577
  43. Urbach G. Effect of feed flavor in dairy foods. J. Dairy Sci. 1990;73:3639–3650
  44. USDA, Agric. Marketing Service. 2006. Code of Federal Regulations, Title 7, Chapter I, Part 205, National Organic Program, Washington, DC.
  45. US Government Accountability Office. 2004. Dairy history: Information on milk prices, factors affecting prices, and dairy policy options. GAO-05-50, December 2004. US Govt. Accountability Off., Washington, DC.
  46. Whetstine ME, Cadwallader KR, Drake MA. Characterization of aroma compounds responsible for the rosy/floral flavor in Cheddar cheese. J. Agric. Food Chem. 2005;53:3126–3132
  47. White SL, Benson GA, Washburn SP, Green JT. Milk production and economic measures in confinement or pasture systems using seasonally calved Holstein and Jersey cows. J. Dairy Sci. 2002;85:95–104
  48. White SL, Bertrand JA, Wade MR, Washburn SP, Green JT, Jenkins TC. Comparison of fatty acid content of milk from Jersey and Holstein cows consuming pasture or a total mixed ration. J. Dairy Sci. 2001;84:2295–2301
  49. Yiridoe EK, Bonti-Ankomah S, Martin RC. Comparison of consumer perceptions and preference toward organic versus conventionally-produced foods: A review and update of the literature. Renew. Agric. Food Sys. 2005;20:193–205

PII: S0022-0302(07)71962-8

doi: 10.3168/jds.2007-0456

Journal of Dairy Science
Volume 90, Issue 11 , Pages 4942-4953 , November 2007

Article Tools

* Image Usage & Resolution