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Cited by 120Food and Agricultural SciencesFood Chemistry and Fat AnalysisFermentation and Sensory Analysis

Contributions of Cow, Sheep, and Goat Milks to Characterizing Branched-Chain Fatty Acid and Phenolic Flavors in Varietal Cheeses

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Kim Ha, J., Lindsay, R.C.·1991·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(91)78512-3
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Abstract

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 Cethyloctanoic 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 Cethyloctanoic 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.

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  • Octanoic, 4-methyloctanoic, and, especially, 4-ethyloctanoic acids have odorous, goaty notes.

    “Octanoic, 4-methyloctanoic, and, especially, 4ethyloctanoic acids have odorous, goaty notes (51).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [51]

    In the Results of the analysis section (page not provided), octanoic acid is described as having a goaty aroma, and 4-ethyloctanoic acid as principally responsible for the characteristic goaty aroma of goat milk cheese. The same section says 4-methyloctanoic acid smells muttonlike when evaluated alone; it contributes to an impression of goatiness when blended with 4-ethyloctanoic acid. Thus the claim overstates its individually goaty character. (LLM, conf=0.88)

    Experimental — accuracy not yet measured

  • The large quantity of FFA in Blue-type cheeses is mainly due to mold activity.

    “The large quantity of FFA, 23.5 to 66.7 g/kg in Blue-type cheeses (12,51,88), is mainly due to•mold activity; milk lipase activity and other microbiallipases are involved to a lesser extent.”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [51]

    The blue-veined-cheese discussion (labeled “IO).”; page not provided) says mold-produced lipases release liberal quantities of free fatty acids. It does not compare mold activity with milk lipase or other microbial lipases, so it does not establish that mold activity is the main cause. (LLM, conf=0.82)

    Experimental — accuracy not yet measured

  • FFA in Blue-type cheeses range from 23.5 to 66.7 g/kg.

    “The large quantity of FFA, 23.5 to 66.7 g/kg in Blue-type cheeses (12,51,88), is mainly due to•mold activity; milk lipase activity and other microbiallipases are involved to a lesser extent.”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [51]

    Table 4 reports concentrations of individual free fatty acids in Blue and Roquefort cheeses, but not total FFA of 23.5–66.7 g/kg. A search for that range and for total FFA concentrations found no passage in our copy that verifies it. (LLM, conf=0.75)

    Experimental — accuracy not yet measured

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Authors
Kim Ha, J., & Lindsay, R. C.
Affiliations
University of Wisconsin System (US)
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
1991-10
Volume
74
Issue
10
Pages
3267-3274
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(91)78512-3
OpenAlex
W1982821120
Semantic Scholar
b52c6a92498fcfe30677f9e33876b24a63abbff9
Cited by
120
References
22
Citations by year
2026: 1 · 2025: 3 · 2024: 1 · 2023: 4 · 2022: 3 · 2021: 2 · 2019: 4 · 2018: 3 · 2017: 6 · 2016: 6 · 2015: 1 · 2014: 5 · 2013: 2 · 2012: 4
FWCI
4.65
Type
journal article
Language
en
Open access
Licence
Locations
Journal of Dairy Science (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords
branched-chain fatty acids, phenolic compounds, cheese flavor, goat cheese, sheep cheese, cow's milk cheese, 4-methyloctanoic acid, Roquefort cheese, Cheddar cheese, blue cheese

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