The present study aimed to investigate the effect of somatic cell count (SCC) of raw cow's milk on the volatile organic compound (VOC) profiles of yoghurt. Test yoghurt samples were produced from three batches of cow's milk with low, medium and high SCC, respectively. The VOCs were determined by gas chromatography–mass spectrometry (GC–MS) analysis. A lower diacetyl and acetoin content and a higher content of 2‐heptanone, and butanoic and hexanoic acids were established in the yoghurt samples from batches with high SCC of above 1 000 000 cells/cm³. The increased SCC of cow's milk had a negative effect on the volatile organic compound profiles of yoghurt.

中文翻译：

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不同体细胞计数的牛奶中酸奶的挥发性有机化合物特征

本研究旨在调查生乳的体细胞计数（SCC）对酸奶中挥发性有机化合物（VOC）的影响。测试酸奶样品分别来自三批牛奶，分别具有低，中和高SCC。通过气相色谱-质谱（GC-MS）分析确定挥发性有机化合物。在酸奶样品中，SCC高于1 000 000个/ cm ^3的批次中，发现较低的二乙酰基和乙酰丙酮含量以及较高的2-庚酮，丁酸和己酸含量。牛奶中SCC的增加对酸奶中挥发性有机化合物的含量有负面影响。