The Effect Of Milk Peculiar Smell By Alfalfa,oat Grass And Wheat Straw

People’s health awareness has been gradually strengthened, and people pay attention not only to the nutritional value of milk, but also to the quality, flavor and the health care function of milk with the improvement of people’s living standards. Superior milk has a unique flavor,which could improve people’s acceptance, and directly affect the digestion and absorption of milk and its products. The articles of the flavor of milk were less, especially about the peculiar smell of milk in our country. We hope that the reason of peculiar smell of milk was acquired through the following tests, so the peculiar smell of milk was reduced and the milk quality was improved. The color, smell, texture and flavor of the milk which sampling from the dairy cattle fed by alfalfa, oat grass and straw respectively were tested using sense appraisal method. The volatile material of milk of dairy cattle which were fed with different crude feed was extracted using the static headspace method and GC-MS method. The cause of the difference in milk color, milk smell, milk texture and milk flavor was analyzed using tasting test. The results show as follows:1. The color of milk was improved the dairy cattle was fed alfalfa meal. The aroma and sweetness of milk were increased and the peculiar smell of milk was decreased when the dairy cattle was fed oat grass meal. The taste of milk was significantly improved and the peculiar smell of milk was decreased when the dairy cattle was fed sweat straw.2. There are about seventy kinds of volatile substances in milk, mainly include acids,esters, alkenes, ketones, aldehydes, heterocyclic compounds, alcohols, hydrocarbons, sulfur,etc. The compounds with high content were octanoic acid, butyric acid, decanoic acid, acetic acid, decanoic acid, 3-ethyl methyl butyrate, ethyl oleate, acetone formaldehyde, acetaldehyde,etc.3. The milk’s color was improved by the compounds with higher eleven ketone,1-nonene-3-ketone and acetone aldehyde, which the dairy cattle were fed alfalfa meal. The aroma and sweetness were enhanced and peculiar smell of milk was inhibited by the compounds with higher octanoic acid, capric acid, oleic acid ethyl ester, which the dairy cattlewere fed oat meal. The taste of milk was significantly improved by the compounds with higher dodecane, pentadecane, eicosane, which the dairy cattle were fed wheat straw.