Analysis Of Goat Flavor Ingredients In Goat Milk And The Effect Of Different Treatments On Goat Flavor

Goat milk is rich in nutrients and easy to absorb.It is considered to be one of the dairy products closest to breast milk and has a comprehensive nutritional value.However,due to the unique goaty flavor of goat milk,many consumers do not like to drink goat milk,which restricts the development of the goat milk industry.Studying the main ingredients of goat's milk taste,controlling the process of goat milk transportation and processing to remove the goaty flavor of goat milk is of great significance to the development of the goat milk industry.In this study,the content of free fatty acids in 15 different goat milk samples was determined by gas chromatography,and the model of the intensity of goat milk was established by principal component analysis.Then,the effects of different processes on the free fatty acid composition of goat milk and the intensity of goaty flavor in storage and processing were investigated.The main findings are as follows:(1)Determination of 15 free fatty acids in 15 goat milk samples by gas chromatography(C4:0,C6:0,C8;0,C10:0,C12:0,C14:0,C14:1,C15:0,C16:0,C16:l,C17:0,C17:l,C18:0,C18:l and C18:2)content,based on the principal component analysis method to construct a model for evaluating the intensity of goat milk.The results show that the principal component analysis method produces three principal components,among which the variance contribution rates of the first to third principal components are 45.595%,34.897%and 8.916%,respectively,and the cumulative variance contribution rate of the three is 89.409%,which can represent sheep.Most of the information on milk free fatty acids.Correlation analysis between the three principal components and the intensity of goat milk was carried out.The results showed that the first principal component was significantly positively correlated with the intensity of goat milk.The correlation coefficient was 0.780.The final evaluation model of goaty flavor was:F=0.113X1+0.103 X2+0.108X3+0.128X4+0.142X5-0.125X13-0.130X14-0.127X15From the model,the astringency of butyric acid(C4:0),caproic acid(C6:0),caprylic acid(C8:0),citric acid(C10:0)and lauric acid(C12:0)and goat's milk There is a positive correlation between strength.(2)Comparing the free fatty acid composition and the goaty flavor of the goat milk products of Mengniu goat dairy industry with the blind samples of the market,the results showed that the short-chain free fatty acid content of goat milk products was low,and the taste was lighter in similar products.(3)To explore the effects of different storage conditions,different sterilization conditions,different treatment methods,different substances and different fermentation conditions on the free fatty acid composition and goaty flavor of goat milk.The results showed that with the increase of storage temperature and storage time,the content of short-chain free fatty acids in goat milk increased,and the taste of goat milk increased.The effect of bactericidal treatment on the free fatty acid content of goat milk is not significant,but it can reduce the goaty flavor of goat milk.Homogenization will increase the short-chain free fatty acid content of goat milk,which will seriously increase the smell of goat milk.Concentration treatment will result in a decrease in the content of free fatty acids in the short-chain of goat milk and a lighter taste.The addition of p-cyclodextrin has little effect on the free fatty acid of goat milk,and the effect of removing mites is not good.The addition of green tea has no significant effect on the free fatty acid composition of goat milk,but can greatly reduce the goaty flavor of goat milk.Yogurt made by different fermentation strains and different fermentation time has significant effects on the free fatty acid composition,and fermentation can effectively reduce the intensity of goat milk.