Effects of Lipolysis and Fatty Acid Composition on Off-flavor in Goat Milk

• Published in: Journal of Animal Science and Technology Vol. 50; no. 1
• Main Authors: Lim, Y.S. (National Institute of Animal Science, RDA, Suwon, Republic of Korea), Ham, J.S. (National Institute of Animal Science, RDA, Suwon, Republic of Korea), Jeong, S.G. (National Institute of Animal Science, RDA, Suwon, Republic of Korea), Ahn, J.N. (National Institute of Animal Science, RDA, Suwon, Republic of Korea), Choi, S.H. (Sangji University, Wonju, Republic of Korea), E-mail: shchoi@sangji.ac.kr
• Format: Journal Article
• Language: Korean
• Published: 01.02.2008
• Subjects: ACIDE GRAS LIBRE; ACIDOS GRASOS LIBRES; FREE FATTY ACIDS; GOAT MILK; LAIT DE CHEVRE; LECHE DE CABRA; LIPOLISIS; LIPOLYSE; LIPOLYSIS; LIPOPROTEIN LIPASE; LIPOPROTEINA LIPASA; LIPOPROTEINE LIPASE; Off-flavor of goat milk

The average milk fat content in goat milk was 3.88% on yearly basis. The milk fat content of 3.8% during summer season was lower than 4.2% during winter season. Total solid content increased in proportion to milk fat. When goat milk was stored at 4℃ for 24 hr, short-chain FFA (C∧4:0~C∧10:0) and medi...