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Seasonal Variation in Raw Milk VOC Profile within Intensive Feeding Systems.

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Summary

Seasonal changes significantly impact raw milk volatile organic compounds (VOCs), influencing protein, fat, and specific chemical markers. These VOCs offer potential for tracing milk origin and processing suitability.

Keywords:
interactive principal component analysismilking seasonraw milkvolatile organic compounds

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Area of Science:

  • Dairy Science
  • Analytical Chemistry
  • Food Chemistry

Background:

  • Raw milk quality is influenced by various factors, including animal diet and environmental conditions.
  • Volatile organic compounds (VOCs) in milk are indicative of its biochemical composition and potential quality attributes.

Purpose of the Study:

  • To investigate the seasonal variations in raw milk volatile organic compounds (VOCs) under different indoor feeding systems.
  • To determine the influence of feeding systems and season on milk chemical composition and VOC profiles.

Main Methods:

  • Headspace solid-phase microextraction (HS-SPME) for VOC extraction.
  • Gas chromatography (GC) for VOC profiling.
  • Two-way ANOVA and interactive principal component analysis (iPCA) for data analysis.

Main Results:

  • Feeding systems did not significantly affect VOC profiles but influenced protein and casein content (hay-fed).
  • Seasonal variations were significant, with winter milk showing higher protein, casein, and fat, while summer milk had higher urea and specific aldehydes/alcohols.
  • iPCA confirmed distinct seasonal clustering of milk samples.

Conclusions:

  • Season is a major driver of raw milk VOC profiles, overriding feeding system effects in this study.
  • Specific VOCs like carboxylic acids and aldehydes may indicate metabolic processes or feed influences.
  • VOC analysis shows promise for tracing raw milk and assessing its suitability for mild processing.