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The Relation of Soybean Hay and Ground Soybeans to Flavor and Composition of Milk and Butter

Department of Dairy Husbandry, University of Illinois

ABSTRACT

Three groups of eight cows each were fed during six consecutive weekly periods on rations consisting of either red clover hay or soybean hay, and a concentrate mixture with or without ground soybeans. The ground soybeans, when fed, formed from 10 to 25 per cent of the mixtures.

The milk produced was used in studies of flavor and composition, and butter was made from the cream.

Neither high quality, nor poor quality, moldy soybean hay was found to have any effect upon the flavor of the milk (raw or pasteurized), skim milk, cream, or butter. Ground soybeans were likewise without effect on flavor. The fat content of the milk was affected but slightly, and the acidity was not changed appreciably. Marked differences in cream volume were noted but these seemed to be associated with individual cows.

The most pronounced effects of the rations were upon the body of the butter. Ground soybeans caused the body to be gummy and the condition became worse when the proportion of soybeans in the ration was increased. Soybean hay had a similar effect but to a less degree. There was a tendency for the iodine number to increase slightly with the larger amounts of soybeans in the ration.