Sensory properties and volatile compounds of milk from buffaloes fed with hydroponic barley forage

The inclusion of fresh fodder in lactating buffalo diet is reflected in improved nutritional properties of milk, such as a healthier fatty acid profile. Hydroponic forage systems can produce large quantity of green forage of constant quality to be fed daily to livestock, allowing the integration of fresh forage in intensive farming where grazing is not suitable. The aim of this study was to evaluate the effect of barley hydroponic forage inclusion on the volatile and sensory profile of raw milk (FORIDRO Project: UNINA_CdA_75_2021_FRA_LINEA_B). Fifteen lactating buffaloes, homogeneous for parity, days in milk, body condition score and milk yield were divided in two groups, the control group fed with maize silage and concentrate (60:40) and the experimental one in which the maize silage was replaced with hydroponic forage for 50% and 100%. Raw milk samples from two milking days were collected and analysed by sensory analysis (triangle test and QDA) and SPME-GC/MS. The triangle test showed a difference in one milking period between control and 100% inclusion of hydroponic forage. This difference was due to the "overall odour", "cream" and "whey" descriptors which achieved a higher intensity in the control milk. The control samples had a greater abundance of diacetyl and acetoin, while volatile fatty acids mainly characterized the experimental samples. Our results highlighted minimal differences between the milk samples and can provide the basis for future research on mozzarella, a traditional PDO cheese made from raw buffalo milk that must have a peculiar sensory profile expected by the consumer.