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Relation of Degree of Saturation of Milk Fat to Development of Oxidized Flavor^*

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

A marked variation in the iodine number of the milk fat produced by six individual cows fed a control ration of alfalfa hay, corn silage and grain mixture was observed. Differences in the susceptibility of the milk to become oxidized were noted, yet there was very little correlation between the iodine number of the fat and the tendency of the milk to develop an oxidized flavor. When the degree of saturation of the milk fat was varied by the addition of either corn oil or coconut oil to the ration the iodine number of the milk fat was altered markedly, yet there was only a slight change in the susceptibility of the milk to oxidized flavor development, The susceptibility of milk to development of oxidized flavor was not correlated to the iodine number in the range of 24 to 40. However, milk with an iodine number greater than 40 developed a slightly greater degree of oxidized flavor than milk having a lower iodine number. The differences, however, do not appear to be significant. Although the duration of the feeding trials covered a relatively short period of time, it is likely that if any important relation existed between saturation of the milk fat and oxidized flavor development it would have been evident within the period studied. It seems reasonable to conclude that the seasonable nature of the occurrence of oxidized flavor cannot be explained on the basis of changes in the iodine number of the milk fat.

^* The data presented in this paper are from a thesis submitted by the senior author to the Graduate School of the University of Illinois in the requirements for the degree of Doctor of Philosophy, 1942.

¹ Resigned January 1, 1942.