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Extruded linseeds, vitamin E and plant extracts in corn silage-based diets of dairy cows: Effects on sensory properties of raw milk and uncooked pressed cheese

Abstract : Linseed supplementation of dairy cows' diet increases unsaturated fatty acid (FA) concentrations, which could lead to oxidised off-flavours in dairy products if antioxidant content is low. The FA profiles and sensory properties of milk and uncooked pressed cheese (Saint-Nectaire type) from four groups of six cows receiving a corn silage-based diet with no additional lipid (control), or supplemented with extruded linseeds (5% of additional fat-in-dry matter intake; EL), EL and vitamin E (7500 IU per cow per day of DL-alpha-tocopherol; ELE), or ELE and plant extracts rich in carotenoids and polyphenols (1% of dry matter intake) were compared. Feeding EL decreased milk and cheese 4- to 16-carbon saturated FA, and increased 18:1 cis-9, 18:3n-3 and total trans FA concentrations. Extruded linseeds did not induce oxidised off-flavours but led to a less firm and more meltable texture in cheese. Vitamin E supplementation increased a-tocopherol concentration, but did not affect sensory properties.
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https://hal.univ-lorraine.fr/hal-01575788
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Submitted on : Monday, August 21, 2017 - 4:34:55 PM
Last modification on : Wednesday, January 13, 2021 - 4:48:01 PM

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S. Lerch, A. Ferlay, Benoit Graulet, C. Cirie, I. Verdier-Metz, et al.. Extruded linseeds, vitamin E and plant extracts in corn silage-based diets of dairy cows: Effects on sensory properties of raw milk and uncooked pressed cheese. International Dairy Journal, Elsevier, 2015, 51, pp.65-74. ⟨10.1016/j.idairyj.2015.07.006⟩. ⟨hal-01575788⟩

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