Borge GI, Sandberg E, Øyaas J, Abrahamsen RK
Food chemistry, 2016
The terpene content of milk and cream made from milk obtained from cows fed indoors, and by early or late grazing, in alpine rangeland farms in Norway, were analysed for three consecutive years. The main terpenes identified and semi-quantified were the monoterpenes β-pinene, α-pinene, α-thujene, camphene, sabinene, δ-3-carene, d-limonene, γ-terpinene, camphor, β-citronellene, and the sesquiterpene β-caryophyllene. The average total terpene content increased five times during the alpine rangeland feeding period. The terpenes α-thujene, sabinene, γ-terpinene and β-citronellene were only detected in milk and cultured cream from the alpine rangeland feeding period and not in samples from the indoors feeding period. These four terpenes could be used, as indicators, to show that milk and cultured cream originate from the alpine rangeland feeding period. The terpenes did not influence the sensorial quality of the milk or the cultured cream.
Borge GI, Sandberg E, Øyaas J, et al. Variation of terpenes in milk and cultured cream from Norwegian alpine rangeland-fed and in-door fed cows. Food Chem. 2016;199:195-202.