Effect of bovine feeding system (pasture or concentrate) on the oxidative and sensory shelf life of whole milk powder

Correlating volatile compounds with the sensory attributes of whole milk powder (WMP) is fundamental for appreciating effect lipid oxidation (LO) on perception. LO can adversely affect perception WMP by imparting rancid, metallic, and painty notes. Whole powders derived from produced cows maintained a pasture diet (grass grass-clover mix) versus nonpasture [total mixed ration (TMR); concentrates silage] were stored at room temperature 21°C (ambient storage) 37°C (accelerated analyzed every 2 mo total 6 mo. Thirteen originating chosen to track profile during storage. Color, composition, fatty acid, free acid profiling also carried out. Significant variations in concentrations 14 acids observed based diet. Concentrations increased all sample types Similar trends an increase attributes, corresponding hexanal. Buttery/toffee found be more closely correlated TMR WMP. Those diets susceptible perspective, particularly relation aldehyde development, which likely due conjugated linoleic ?-linolenic these samples.