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
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Self-citationQuantification of Major Free Fatty Acids in Several Cheese Varieties
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Self-citationThe contribution of 4‐methyloctanoic (hircinoic) acid to mutton and goat meat flavour
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Self-citationCharacterization of Lipase Activity in Cold-Stored Butter
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Cited by
Sorted by citations
Physico-chemical characteristics of goat and sheep milk
Park, Y. W., Juárez, M., Ramos, M., & Haenlein, G. F. W. (2006) · Small Ruminant Research · doi:10.1016/j.smallrumres.2006.09.013 · Cited by 1,430
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
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Peptidases and amino acid catabolism in lactic acid bacteria
Christensen, J. E., Dudley, E. G., Pederson, J. A., & Steele, J. L. (1999) · Antonie van Leeuwenhoek · doi:10.1023/a:1002001919720 · Cited by 630
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
Molimard, P., & Spinnler, H. E. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76348-8 · Cited by 611
Composition of goat and sheep milk products: An update
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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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