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Oxidized Flavor in Milk. IX. The Effect of the Quality of Hay and Early Stage of Lactation on the Carotene Content of Butterfat and on the Ascorbic Acid Content of the Milk and their Relationship to the Development of Metal-Induced Oxidized Flavor^*

West Virginia Agricultural Experiment Station, Morgantown

ABSTRACT

1. The feeding of high quality alfalfa hay together with alfalfa leaf meal greatly reduced or eliminated the tendency for metal-induced oxidized flavor to develop.
   
2. The feeding of brown, leafy alfalfa hay resulted in a decreased carotene content in the milk but did not increase the intensity of the oxidized flavor.
   
3. The carotene content of the milk fat at the beginning of lactation appears to be high and decreases until it reaches a normal level a few weeks after parturition.
   
4. The ascorbic acid content of milk at the start of lactation is usually low and increases gradually until it reaches a maximum level at abotit seven or eight weeks following parturition.
   
5. From the results obtained it appears that ascorbic acid in the milk plays a minor role in the susceptibility of the milk to metal-induced oxidized flavor.
   
6. The results of this study indicate that the amount of carotene in the butter fat may not be the substance responsible for the reduction in susceptibility of milk to oxidized flavor. It appears that some substance or substances associated with it probably has a greater effect than the carotene itself.
   

Published with the approval of the Director of the West Virginia Agricultural Experiment Station as Scientific Paper No. 267.

¹ Department of Dairy Husbandry.

² Department of Agricultural Chemistry.