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Relation of Vitamin C, Lecithin, and Carotene of Milk to the Development of Oxidized Flavor¹

Kansas Agricultural Experiment Station, Manhattan, Kansas

ABSTRACT

1. Oxidized flavor occurred in 11 per cent of 1,127 samples of milk.
   
2. No relation was found between the amount of vitamin C in the original milk, or between the amount of vitamin C lost during 3 days storage, and the development of oxidized flavor.
   
3. No relation was found between the frequency of occurrence of oxidized flavor and the lecithin content of the milk.
   
4. There appeared to be a relationship between color intensity of milk fat, as produced by different breeds and the development of oxidized flavor. Oxidized flavor occurred in 6.1–7.8 per cent, respectively, of 480 samples of Jersey and Guernsey milk and in 15.8–19.4 per cent, respectively of 448 samples of Holstein and Ayrshire milk.
   
5. Oxidized flavor was more prevalent in milks that were below breed average in fat color intensity.
   
6. The development of oxidized flavor in raw milk was effectively prevented by feeding as little as 206 mgms. of carotene per head daily to cows that had been consistently producing milk with this off-flavor.
   

¹ Contribution No. 124 from the Department of Dairy Husbandry and No. 235 from the Department of Chemistry.

¹ The date presented in the paper are from a thesis submitted to the Graduate School of the Kansas State College in partial fulfillment of the degree of Master of Science, 1938.