Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review

A broad range of phenolic compounds (PCs) occur in food products, especially those of plant material, in which they contribute to the organoleptic properties, i.e., astringency, beer hazes, specific (dis)coloration and off-flavours. The occurrence of PCs in milk and dairy products may be a consequence of several factors, e.g., the consumption of particular fodder crops by cattle, the catabolism of proteins by bacteria, contamination with sanitising agents, process-induced incorporation or their deliberate addition as specific flavouring or functional ingredients. The consumption of PC-rich foods by cattle can affect ruminant health and the yield and quality of milk. Indigenous PCs in milk are not thought to pose a health risk to humans and may in fact have some salutary effects. The specific PC profile of milks from different ruminant species appear to play a significant role in the distinct sensory traits of these milks and the products therefrom. At low levels, PCs positively contribute to the desirable taste of cheeses but at high levels are responsible for distinct off-flavours and enzyme-catalysed discoloration. The ability of some PCs to enhance some functional properties of milk and dairy products has also been established, i.e., microbiological stability, foamibility, oxidative stability and heat stability. (C) 2001 Elsevier Science Ltd. All rights reserved.