There are always some interesting questions when surfing the Internet. For example, is strawberry milk made for dairy cows to eat strawberries every day and then squeeze them out? In that case, if cows eat Matcha, will it squeeze out milk with Matcha flavor? Of course, those who ask questions like “milk cow” in high school can read the book well. Strawberry milk sold in

shop is not produced by strawberries every day, but is made by adding strawberry concentrated fruit or strawberry flavor into the milk. Strawberry concentrated fruit is still more conscientious. It is a deeply processed strawberry product, while strawberry flavour is mimic strawberry flavor through a variety of flavoring combinations. Therefore, strawberry milk has strawberry flavor only when strawberry flavor substances are added during milk processing. After that, it seems that if you feed the cow strawberry milk, will it really solve the problem? < / P > < p > first of all, it is certain that diet will definitely affect the milk taste of mammals, including humans. In 2008, they took menthol and lactation capsules to determine the content of valerate in the corresponding compounds. Of course, these flavor substances are naturally present in plants. Carvone, menthol and anethol can literally know which plants are present in. Isoamyl acetate looks like a chemical compound, but it also exists in fruits such as bananas, apples and pears. Moreover, the dosage of all the substances is 100mg, which belongs to the safe dose range. The safety of the experiment is guaranteed. < / P > < p > the researchers recorded the concentrations of various substances in the milk at different times. It can be seen from the figure that the concentration of anethole reached its peak after 2 hours, and it was also the strongest flavor substance among the three substances that could be detected. (source: Reference 1) < / P > < p > after that, the researchers collected milk in different time periods and analyzed the samples by mass spectrometry. The results showed that these substances could appear in milk within 5 minutes at the earliest, but the presence of these substances did not mean that they could be tasted, because flavor substances must reach a certain amount before they could be felt by taste receptors. The concentration of carvone and anethole reached the peak after 2 hours, then decreased gradually, while menthol stabilized. The content of isoamyl acetate detected was relatively low, but not absent. Milk with various flavors in the market must be more attractive to consumers than pure milk. Therefore, people began to study the flavor of milk in the 1950s. < / P > < p > one is the ester substance of milk itself; the other is the ingredient of feed; the other is the environmental taste in the farmhouse and the chemical changes during processing. < / P > < p > in fact, dairy farmers with rich feeding experience had known for a long time that forage could affect the flavor of milk, but there was no scientific research to explain this experience. And for dairy cows, it’s not as simple as milk that produces what tastes like when you eat something. < / P > < p > if you add cruciferous plants to the feed of cows, the milk produced will have a strong radish flavor, which tastes pungent and makes the milk hard to drink. The reason why it has radish flavor is that Cruciferae contains radish, which contains black mustard glucosinolate acid with a special pungent flavor. It will directly enter the secreted milk, and the milk will naturally become hot radish milk. < / P > < p > if you add beets to the feed that cows eat, the milk they produce will smell fishy. Why not beet, but fishy? Because there is a substance in sugar beet, called trimethylamine acetolactone (betaine), this substance will not enter the breast in the original way after being digested, but form trimethylamine in the digestive tract, and finally enter the milk. < / P > < p > once the word “amine” is carried, it can be imagined that the taste will not be good. Low concentrations of trimethylamine will have a fishy smell, or the kind of rotten. The high concentration of trimethylamine will have a smell of ammonia, that is, the smell of urine. Not too high concentration of trimethylamine generally does not appear, so milk is the most putrid fishy smell. Cows that eat rye or barley have the same effect as beets – milk turns fishy. < / P > < p > if you add lemongrass to a cow’s feed, the milk produced will have a light lemon flavor, because a small amount of the flavor substance citral from lemon tea will enter the milk. Other plants, such as legumes, can make milk bitter, gramineous grasses can stink. < / P > < p > these are cheaper forages, and some dairy farmers also feed their cows fruit. What, will someone feed fruit to cows? How expensive is the cow? In fact, it is imperative to feed dairy cows with fruits such as strawberries, many of which occur when fruits are unsalable or forage is too expensive. For example, this year, many fruit farmers are unable to deliver their agricultural products to consumers because of the blockade of the epidemic situation. Most of the fruits and vegetables may be discarded due to decay. In order to reduce waste, farmers can only choose to feed vegetables and fruits to animals. No, Indian farmers feed their own strawberries to their cows. < / P > < p > as drought in eastern Australia tripled hay prices, a farmer started using watermelons as a supplement to their livestock. ABC < / P > < p > although it is common to feed dairy cows with fruits, few people have studied the effect of fruits on milk production. There is a study in China, feeding dairy cows with fruit flavoring agent to study its effect on milk production. The main components of fruit flavoring agents are esters, aldehydes, ketones, acids, alcohols and volatile acids, which constitute the fruit flavor in a certain concentration and proportion. So there is no big difference between feeding fruit flavoring agent and feeding real fruit in the experiment, because real fruit also depends on these compounds to have unique fruit flavor. < p > < p > there were 44 kinds of fruit flavor substances in the experiment, and 14 kinds of fruit flavor substances were detected in milk, including isobutyl acetate, isoamyl acetate, isoamyl propionate, amyl propionate, isobutyl butyrate, amyl butyrate, ethyl butyrate, diisobutyl phthalate and so on. The results showed that the proportion of some fruit flavor substances increased, the number of some fruit flavor substances decreased, and some fruit flavor substances disappeared completely. It can be seen from the table that the most detected components in milk are isoamyl acetate, isobutyl butyrate, isoamyl propionate, amyl propionate, amyl butyrate and dibutylhydroxytoluene. In other words, the fruit flavor of milk in the experiment was synthesized by the combination of various substances, which is called the combination effect of flavor substances. It can be seen that dairy cows will not produce milk with what they eat, because flavor substances will be digested, absorbed, metabolized and synthesized. The stomach of dairy cow is composed of rumen, reticulum, Omasum and abomasum. The food digested and absorbed by stomach has to be metabolized in liver. Therefore, some flavor substances are synthesized or decomposed after entering the body. Finally, some substances may disappear, and some substances can be recombined to form new substances. After these processes, even if aroma substances may exist in the body, they will eventually be metabolized out of the body, and milk must be produced within a limited time to produce fruit flavored milk. According to the results of the experiment, after feeding the fruit flavor substance to the milk, the milk still has this substance, and it is one of the main flavor sources. In other words, if you give the cows enough strawberries to eat, the concentration of isoamyl acetate in milk is high enough, and the milk is fresh enough, maybe there will be a trace of strawberry flavor! It is said that “gta5” will be launched on Google cloud game platform stadia