Feeding Dairy Cows Algae Changes Milk’s Omega-3 Content and Flavor

This study looked at what happens when dairy cows are fed Schizochytrium microalgae powder, a common source of DHA (an omega-3 fatty acid), in either an uncoated or a coated form. Researchers used detailed lab analysis to see how each type affected the milk’s antioxidant activity, fat composition, and flavor compounds.

The coated algae powder increased omega-3 polyunsaturated fatty acid levels and antioxidant capacity in the milk, and changed its fat structure in ways that reduced saltiness, umami, and overall flavor intensity. It also boosted certain fruity and fatty aroma compounds. The uncoated version caused smaller changes to the milk’s fat makeup but increased aromatic flavor notes as well as a compound linked to a fishy smell.

The researchers also identified specific fat molecules in milk that appear to be linked to the formation of these flavor and aroma compounds, suggesting possible pathways connecting diet, milk fat, and taste.