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Oxidized Flavor in Milk

IV. Studies of the Relation of the Feed of the Cow to Oxidized Flavor^*

West Virginia Agricultural Experiment Station, Morgantown

ABSTRACT

A study of the susceptibility of both individual and mixed milks to oxidized flavor development throughout a period of a year showed the following results:

1. There is considerable variation among individual cows with respect to the tendency for oxidized flavor to develop in their milks.
   
2. Dry feeding increased the tendency for oxidized flavor to develop in milk, and grazing on fresh pasture decreased this tendency.
   
3. The feeding of one quart per animal daily of either tomato or lemon juice to cows on dry feed greatly reduced the susceptibility of the milks to oxidized flavor development.
   
4. Pure crystalline ascorbic acid fed at the rate of one-half gram daily, likewise greatly decreased the tendency for oxidized flavor to develop.
   

Since fresh green vegetation, tomato juice, and lemon juice all are known to contain considerable amounts of vitamin C, and since the feeding of small amounts of pure ascorbic acid produced a similar effect, it seems reasonable to conclude that vitamin C in the rations of dairy cows may reduce or entirely eliminate the susceptibility of their milks to oxidized flavor development.

^* Published with the approval of the Director of the West Virginia Agricultural Experiment Station as Scientific Paper No. 176.

¹ Department of Dairy Husbandry

² Department of Agricultural Chemistry. The data presented herein are to be included in a thesis by W. Carson Brown in partial fulfillment of the requirements for the degree of Doctor of Philosophy, West Virginia University.