Milk Flavouring

A study was published recently that explained some of the chemistry responsible for the differences in smell and flavour for cow, sheep and goat milk. The culprit for species related flavours in milk is due to a group of compounds called conjugated alkylphenols. There are 3 types of conjugated alkylphenols that contribute to the flavour profile in milk, but one stood out as having the most influence on flavour (ethylphenols). This compound was found most abundantly in goat milk. Cresols also influence flavour, and this was found to be smallest in cow's milk. Researchers attributed the animal or barny flavour found in goat and sheep milk to this compound. Phenols were present in very small amounts, with sheep milk having the largest concentration, however it was labeled as providing only a small influence on milk flavour.

ppb: parts per billion

The biggest influence that this study found that affected the concentration of these compounds in different species' milk was breed, feed sources, and variation in individual animal metabolism of alkylphenols. All these things combined can make milk within a species differ as well if management and breeds are also different.

Source:
Kilic, M., R.C. Lindsay. Distribution of Conjugates of Alkylphenols in Milk from Different Ruminant Species. Journal of Dairy Science, 2005, 88:7-12.

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