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Effect of some Silages on the Copper Tolerance of Pasteurized Milk

Bureau of Dairy Industry, United States Department of Agriculture

ABSTRACT

Feeding molasses alfalfa silage for 6 weeks decreased the average quantity of copper required to produce an oxidized flavor in the milk, by 0.06 p.p.m. in one trial and 0.04 p.p.m. in the other. Feeding straight alfalfa silage increased the average quantity of copper required to cause an oxidized flavor in the milk, by 0.06 p.p.m. in one trial and 0.03 p.p.m. in the other.

Feeding corn silage for 6 weeks, after feeding soybean silage for 6 weeks, lowered the average copper tolerance of the milk by 0.08 p.p.m.; and feeding soybean silage for 6 weeks, after feeding corn silage for 6 weeks, lowered the average copper tolerance of the milk by 0.04 p.p.m.

These results might be of slight significance were it not for the following facts:

1. The milk from individual animals frequently varied as much as 0.1 p.p.m. in copper tolerance, from one sampling period to the next during the same feeding period.
   
2. There was no uniform tendency for any of the silages to increase or decrease the copper tolerance of the milk produced. In each of the feeding periods there were individual cows that produced milk in which the copper tolerance remained constant, some that produced milk in which the copper tolerance increased, and others that produced milk in which it decreased.
   

¹ Now on military leave.