Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows

Summary

This 2016 comparative study examined how feeding system—alpine rangeland grazing versus indoor confinement—influences the terpene profile of Norwegian dairy milk and cultured cream. Terpenes are volatile flavour and aroma compounds that may vary with diet composition, particularly forage quality and botanical diversity. The work suggests that pasture-based dairy systems may produce milk with distinct sensory and potentially bioactive chemical profiles.

Regional applicability

Findings are directly applicable to UK upland and lowland dairy systems, particularly those exploring pasture-fed and organic certification benefits. Alpine rangeland conditions differ from British grasslands, but the mechanistic insight—that pasture botanical diversity influences milk terpene composition—transfers to UK pastoral and mixed dairy farms seeking differentiation or nutritional value-add.

Key measures

Terpene concentration and composition in milk and cultured cream; feeding system (alpine rangeland pasture vs. indoor)

Outcomes reported

The study compared terpene profiles in milk and cultured cream produced by cows fed on alpine rangeland pasture versus indoor-fed cows. Terpenes are volatile organic compounds that contribute to flavour and may have bioactive properties.

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