The DOI matches its Crossref record; 21 of the 22 references it cites were found in a registry or an index.
Contributions of Cow, Sheep, and Goat Milks to Characterizing Branched-Chain Fatty Acid and Phenolic Flavors in Varietal Cheeses
Open accessAbstract
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, 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]
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“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]
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In the citing paper
“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]
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Citations
Cites
Cheese and Fermented Milk Foods
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Self-citationThe contribution of 4‐methyloctanoic (hircinoic) acid to mutton and goat meat flavour
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Cited by
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Items 101–120 of 120
Cas particulier des laits de chèvre et de brebis
Raynal-Ljutovac, K. (2010) · Sciences des Aliments · doi:10.3166/sda.29.89-104 · Cited by 2
Nutritional and therapeutic significance of non-bovine milk for human health applications
Verma, M., & Rout, P. K. (2022) · CABI Reviews · doi:10.1079/cabireviews202217043 · Cited by 2
Production, Consumption, and Nutritive Value of Cheeses from Cows and Other Mammals
Park, Y. W. (2023) · Royal Society of Chemistry eBooks · doi:10.1039/bk9781839169908-00250 · Cited by 2
Ibrahim, A. S. S., & Soryal, K. (2014) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2014.53060 · Cited by 2
Drozdowska, M., Tromans, J., Zhang, B., Jarling, R., Wilkes, H., & Golding, B. T. (2021) · ChemistrySelect · doi:10.1002/slct.202100415 · Cited by 2
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Factors Affecting Cheese Quality
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Fatty Acids in Fermented Food Products
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The effects of milk, its ingredients and salt on cheese flavor
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Self-citationPALATABILITY OF CONCENTRATES FED TO SHEEP
Macciotta, N. P. P. (2008)
Zamora, R., Salvador, A. M., Rojas, C., & Betancourt, R. B. (2011)
Improvement of technologies of production of goat milk with use of vegetable ingredients
Николаевна, Х. В., Yakovleva, T., Khramova, Y. I., Korotkova, A. A., Bozhkova, S. E., & Kartushina, Y. N. (2019) · Agrarian-And-Food Innovations · doi:10.31208/2618-7353-2019-8-65-73
CABI (2018) · CABI Compendium · doi:10.1079/cabicompendium.59263
Metadata
- 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)
- 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
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- 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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