Effects of season and industrial processes on volatile 4-alkyl-branched chain fatty acids in sheep milk

Abstract 4-alkyl-branched-chain fatty acids (vBCFAs) are responsible for the goaty-sheepy flavour of sheep and goat milk. The levels of vBCFAs were investigated in sheep, goat and cow milk powders. The effect of season and industrial processes on the levels of vBCFAs in sheep milk was also evaluated. Sheep milk powders contained lower amounts of 4-Me-8:0 and 4-Et-8:0 (143–176 and 1.2–10.7 µg/g milk fat) than goat milk powders (335–481 and 73.1–105 µg/g milk fat), while 4-Me-9:0 was low in both sheep and goat milk powders (