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Journal of Dairy Science Vol. 24 No. 4 265-275
© 1941 by American Dairy Science Association ®
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Oxidized Flavor in Milk. VIII. The Effect of the Degree of Saturation of Fat in the Ration of the Cow upon the Iodine Number of the Butter Fat and the Susceptibility of the Milk to Metal-Induced Oxidized Flavor

W. Carson Brown1, R. B. Dustman2 and Chas E. Weakley2

West Virginia Agricultural Experiment Station, Morgantown

ABSTRACT

  1. The feeding of 1 pound per day of cocoanut oil in the daily ration of a dairy cow decreased slightly the iodine number of the resulting butter fat and reduced slightly the intensity of the oxidized flavor developed by copper.
  2. The feeding of 1 pound per day of either expeller, crude, or refined soybean oil in the daily ration of a dairy cow increased greatly the iodine number of the resulting butter fat and increased the susceptibility of the milk to metal-induced oxidized flavor.
  3. The difference in the lecithin content of the different types of soybean oils produced no noticeable change on the development of oxidized flavor.
  4. The feeding of 1 pound per day of hydrogenated soybean oil in the daily ration of the dairy cow increased slightly the iodine number of the resulting butter fat. This is believed to be due to the desaturation of this fat by the cow.
  5. In rations low in fat the change in iodine number of the butter fat does not appear to be correlated with the intensity of oxidized flavor developed. Apparently other factors are of more importance.
  6. In these experiments the range in iodine number of butter fat has been from 23 as an average for the cocoanut oil supplement to 48 for refined and expeller soybean oil.
  7. Under the conditions of these experiments, approximately three weeks were required before the iodine number of the butter fat had reached the period of maximum change.

FOOTNOTES

1 Department of Dairy Husbandry.

2 Department of Agricultural Chemistry.






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Copyright © 1941 by the American Dairy Science Association ®.