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The Chemical Composition and Properties of Normal and Rancid Jersey Milk

I. Chloride and Lactose Content

Department of Agricultural Chemistry Research, Oklahoma Agricultural Experiment Station, Stillwater

ABSTRACT

Data have been presented showing the chloride and lactose content of the milk of animals of a Jersey herd, all of which received the same ration and were exposed to the same environmental conditions. The amounts of these constituents found in milk criticized as rancid have been compared with the amounts present in normal milk produced during the same period of lactation. The data are presented statistically and graphically both for individual animals and for the herd.

Milk from cows frequently producing rancid samples has a higher chloride and a lower lactose content than normal milk produced in the same period of lactation. The chloride-lactose ratio of rancid milk is high. The high chloride and low lactose content appears to be characteristic of all milk produced by those animals whose milk is frequently rancid.

Occasional rancidity occurring in the milk of animals usually producing normal milk, or conversely, the production of normal milk by animals frequently producing rancid samples, cannot be explained on the basis of changes in the chloride and lactose content of the milk.