Surfing the Web always sees some interesting questions, such as: Strawberry milk is to let cows eat strawberries every day, and then squeeze out? In that case, will letting cows eat matcha milk squeeze out matcha-flavored milk? Of course, the following answers are mockery of the questioner, such as “cows eat gold, you can produce gold milk”, and let the questioner go back to read high school biology books.
Strawberry-flavored milk sold in the store is certainly not produced by cows eating strawberries every day, but by adding strawberry-enriched fruit or strawberry flavor to the milk. Strawberry concentrate fruit is still more conscience, it is a deeply processed strawberry products, and strawberry flavor is through a variety of spice combinations to simulate the strawberry flavor.
So strawberry milk is only in the milk processing process added strawberry-flavored substances, there is strawberry-flavored. That seems to solve the problem, but have you ever wondered if you really feed a cow strawberries, and the milk they produce after that will smell strawberry?
Although it can’t be tasted, diet can affect the flavor of the milk.
First of all, it is certain that diet will affect the milk taste of mammals, including humans. In 2008, researchers at the University of Copenhagen conducted an experiment in which lactating women were given capsules containing flavored compounds such as celery, menthol, isoprene acetate and fennel, respectively, to determine the content of the corresponding substance in the milk.
Of course, these flavor substances are naturally present in plants, celery ketones, sterols, fennel brain these substances can literally know which plants exist, isoprene acetate looks like a chemical synthetic substance, in fact, also exist in bananas, apples, pears and other fruits. And all substances are taken at a dose of 100 mg, which is within the safe dose range, the safety of the experiment is guaranteed.
The researchers recorded the concentrations of various substances in the milk at different times, and it was shown that the fennel brain peaked two hours later, and that it was also the most flavored of the three clearly detectable substances. (Source: Document 1)
The researchers then collected the milk over a different period of time and analyzed the samples using a mass spectrometrometer. It was found that these substances appear in the milk as soon as 5 minutes, but the appearance does not mean that they can be tasted, because the flavor of the substance must reach a certain amount in order to be felt by the taste receptor. The concentration of celery ketones and fennel peaked after 2 hours and then decreased gradually, while sterols stabilized. The detected isoprene content is relatively low, but it is not without.
But this experiment only shows that people’s milk is affected by diet, what about cattle?
All kinds of “tasteful” milk.
The various flavors of milk in the market are certainly more attractive to consumers than pure milk, so in the 1950s, people began to study the flavor of milk.
It was then known that the taste of a milk was mainly from the following three sources:
One is the ester substance of the milk itself, the other is the ingredient in the feed, and the other is the source of the environmental taste in the farmhouse and chemical changes in the process.
In fact, dairy farmers with extensive breeding experience have long known that grass affects the flavor of milk, but no scientific research has explained this experience. And for cows, it’s not as simple as milk that produces something.
To give a few examples:
If you add crucies to the feed that cows eat, the milk produced will have a strong radish flavor, which tastes spicy and makes the milk harder to drink. The reason why there will be radish flavor, because the cross flower corri contains radish genus, which contains black mustard sulfur glycosides have a special spicy taste, it will go directly into the secreted milk, milk naturally becomes spicy radish milk.
Leeks Cross Flowers Source: Wikipedia.
If you add beets to the cow’s feed, the milk will smell fishy. Why not beet, but fishy? Because beets have a substance called triamphetamine (beetline), this substance is digested and does not enter the breast as it was, but in the digestive tract to form methamphetamine, and finally into the milk.
Beet Source: Wikipedia.
Once you bring the word amine, you can imagine that the taste will basically not smell good. Low concentrations of mamine will have a fishy smell, or the corrupt kind. And the high concentration of methane will have a smell of ammonia, that is, the smell of urine. However, high concentrations of triamide generally do not appear, so milk is at most rotten fishy smell. Cows, if they eat rye or barley, will have the same effect as beets – milk becomes fishy milk.
If you add lemongrass to the cow’s feed, the milk will have a light lemon flavor, as a small amount of the flavored substance lemon aldehyde in the lemon tea will enter the milk. Other plants, such as legumes, can make milk bitter, while grasses can smell.
Lemongrass Source: Wikipedia.
Can fruit-eating cows really produce fruity milk?
These are cheaper grasses mentioned earlier, and some dairy farmers feed their cows fruit. What, someone’s going to feed the cows fruit? How expensive is this cow? In fact, feeding cows strawberries and other fruits is a last-minute, many of which occur when fruit is slow to sell or grass is too expensive.
This year, for example, many fruit farmers because of the impact of the epidemic blockade, unable to send their own agricultural products to consumers, most of the fruits and vegetables may be discarded because of decay, in order to reduce waste, farmers can only choose to feed vegetables and fruits to animals. No, Indian farmers feed their own strawberries to cows.
A farmer feeds a cow strawberries because of the outbreak.Source:CNBC TV18
A farmer has started using watermelons as a supplementary feed for livestock as drought conditions in eastern Australia have tripled the price of hay. Picture: ABC.
Feeding cows to eat fruit is common, but few people study the effects of fruit on cow milk production. There is a study in China that uses fruit scents to feed cows and study their effects on cow milk production. Fruit flavoring agents are made from a variety of natural flavor substances, the main components are esters, aldehydes, ketones, acids, alcohols and volatile acids, etc. , they constitute fruit aromas in a certain concentration and proportion. So there is not much difference between feeding fruit scents and feeding real fruit in experiments, because real fruit also depends on these compounds to have a unique fruit aroma.
There are 44 kinds of fruit-scented substances in the fruit flavoring agent used in the experiment, and 14 kinds of fruit-scented substances were eventually entered into milk and detected, including isolates acetate, isoprene acetate, isoprene acetate, valproate, butylate, ethyl butylate, phthalates and other substances. Through testing, it was found that the proportion of some fruity substances in milk increased, the quantity of some fruity substances decreased, and some fruity substances disappeared completely.
It can be seen from the table that the most detected components in milk are isoprene acetate, butyrate, valproate, valproate, butylate and dibutyl hydroxymethylene, that is, a combination of various substances to synthesize the fruit flavor of the milk in the experiment, that is, the so-called flavor substance combination effect.
Thus, it is not what cows eat will produce what taste of milk, because flavor substances will also be digested and absorbed, metabolized, synthesized. Cows’ stomachs can be composed of four stomachs: tumor stomach, mesh stomach, valve stomach, wrinkled stomach, after the stomach digestion and absorption of food also into the liver metabolism, so some flavor substances into the body after synthesis or decomposition, the last part of the substance may disappear, some substances may be recombooned to produce new substances. After these processes, even if the scented substance may exist in the body, it will eventually be metabolized out of the body, must be produced within a limited time, in the process of producing fruity scented milk.
So feed the cows to eat strawberries, the milk produced in the end will not have strawberry flavor?
Strawberry fruit-scented substances mainly have isoprene acetate, according to the results of the experiment, after feeding milk fruit-scented substances, the milk will still retain this substance, but also one of the main sources of flavor. In other words, if the cows eat enough strawberries, milk isoester concentration is high enough, milk is fresh enough, perhaps there will really be a trace of strawberry flavor Oh!