Factors influencing the flavor of bovine milk and cheese from grass based versus non-g rass based milk production systems

Summary

This narrative review synthesises evidence on how pasture-based dairy production systems influence the sensory and chemical properties of milk and cheese compared to non-pasture systems. The authors conclude that increased yellow intensity from β-carotene and altered fatty acid profiles are consistent markers of pasture feeding, though sensory differences are often subtle and more readily detected by trained assessors than consumers. The review identifies knowledge gaps regarding quantitative relationships between dietary volatiles, their odour activity, and sensory perception, and notes that production factors such as pasteurisation and concentrate supplementation can attenuate pasture-related sensory effects.

Regional applicability

This review is directly applicable to United Kingdom dairy practice, where grass-based and pasture systems are significant and consumer interest in pasture-derived differentiation is established. The findings support potential labelling or certification of UK pasture dairy products using biomarkers such as β-carotene and p-cresol, though the authors emphasise that subtle sensory differences require trained assessment for reliable discrimination.

Key measures

Yellow colour intensity and β-carotene content, fatty acid composition (omega-3 PUFA), volatile compound concentrations, sensory panel discrimination ability (trained versus untrained assessors), lipid oxidation susceptibility, odour thresholds

Outcomes reported

The study reviewed factors influencing sensory perception and flavour differentiation in bovine milk and cheese produced from pasture-based versus non-pasture-based systems. Key outcomes included identification of potential biomarkers (β-carotene, p-cresol, toluene) for pasture-derived dairy and characterisation of how production factors modulate sensory attributes.

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