ArticleFood science of animal resources2026
Nutritional composition, fatty acid profiles, and sensory characteristics of commercial bovine milk from different global production regions in the Chinese market.
Article in Food science of animal resources, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aimed to characterize the nutritional and sensory profiles of commercial liquid milk available in China (CN) from three different major global regions. Sixteen milk samples [six from CN, five from Western Europe (WEU), and five from Australia/New Zealand (ANZ)] were analyzed for macronutrients, minerals, vitamins, fatty acids (FAs), and sensory properties. CN milk had higher levels of fat, zinc, iodine, vitamin E, and vitamin B3, whereas imported milk contained more vitamin B2. Distinct FA profiles were observed: CN milk was richer in n-6 FAs, whereas imported milk had higher n-3 FAs and a more favorable n-3/n-6 ratio. Sensory analysis showed that imported milk exhibited stronger 'cowy' and 'tea' flavors. These variations were mainly caused by different feeding systems (total mixed rations-based confined production in CN vs. pasture-based grazing in WEU and ANZ), along with milk processing and supply chain factors. The results provide evidence for dairy product differentiation and help Chinese consumers make informed purchasing decisions.
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