关键词: 牛乳, 风味物质, 滋味物质, 代谢组学, 智能感官, 乳房炎

Abstract: In order to deeply understand the impact of clinical mastitis on the physical and chemical properties, flavor and taste of cow milk, milk composition analyzer combined with intelligent senses, such as electronic nose and electronic tongue are used to distinguish milk with/without clinical mastitis. Moreover, nuclear magnetic resonance (NMR) technology is used to identify and quantify low weight molecules in the milk samples. The results of milk composition analyzer showed that the milk fat content of mastitis milk was significantly lower than that of the healthy group, while the density, protein and freezing point were significantly higher than those of the healthy group. Electronic nose and electronic tongue are able to distinguish the differences between the flavor and taste of healthy milk and mastitis milk. A total of 54 molecules were characterized in milk samples, pertaining amino acids (17), organic acids (15), carbohydrates (7), nucleosides, nucleotides and their derivatives (5). The concentrations of 23 molecules show statistically different between the two groups. The contents of amino acids and organic acids in mastitis milk significantly increased, resulting in unpleasant sour smell of milk. This study provides hints for the discriminations between healthy milk and clinical mastitis milk. Moreover, it also provides scientific basis for the quality control of raw milk, so as to improve the quality of dairy products.

Key words: milk, flavor substances, taste substances, metabolomics, intelligent senses, mastitis