Milk volatilome as affected by somatic cell count in Holstein cows

Abstract

The aim of the current trial was to study the impact of a high somatic cell count (SCC) on milk volatilome of fresh raw milk, and its evolution during storage of processed fluid milk. Six Holstein cows were selected from our research dairy herd based on test-day SCC records. Three cows were used to produce low-SCC milk (20 × 10³ cells/mL). The three other cows had one-quarter infected by Staphylococcus aureus. Infected and healthy udder halves were milked separately, and high-SCC milk was standardized to 400 × 10³ cells/mL by mixing these two milks. The profile of milk volatile organic compounds (VOCs) was determined on raw milk and during the storage of processed milk. The processing included a standardization to 3.25% fat, followed by homogenization, and thermization (65 °C/30 min). This procedure was repeated four times over a period of 7 days. A total of 40 VOC were identified using the solid-phase microextraction technique followed by gas chromatography separation, mass spectrometry analysis, and database search. These VOC were grouped into seven different families, including alcohols (n = 4), free fatty acids (n = 5), sulfur compounds (n = 3), esters (n = 7), ketones (n = 7), aldehydes (n = 12), and aromatic hydrocarbons (n = 2). In raw milk, high SCC was associated with a tendency for lower concentrations of ethyl-hexanoate (P = 0.07), acetone (P = 0.06), and benzaldehyde (P = 0.07) and lower concentrations of trans-2 hexenal (P = 0.04). On the contrary, high SCC was associated with a tendency for greater concentrations of acetic acid (P = 0.09) and hexanoic acid (P = 0.07) and greater concentrations of 2-nonanone (P = 0.02) and pentanal (P = 0.01). Concentrations of most VOC increased during the storage of processed milk. Lower concentrations of butanoic acid (P = 0.09; tendency) and ethyl hexanoate (P = 0.04), and greater concentration of 1-ocen-3-ol (P < 0.01) were observed in high-SCC milk at all times of storage evaluated. Increases in concentrations over time were less pronounced for ethanol (P < 0.01), ethyl butanoate (P = 0.05), and propanal (P = 0.10) in high SCC as compared with low SCC milk. In conclusion, an increase in SCC has a limited effect on milk volatilome, when a SCC standard of 400 × 10³ cells/mL for bulk milk is respected.