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Journal of Dairy Science Vol. 32 No. 3 196-201
© 1949 by American Dairy Science Association ®
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The Influence of Tocopherols and Cod Liver Oil on the Stability of Milk1

Vladimir N. Krukovsky,, J. K. Loosli, and Frank Whiting

Departments of Dairy Industry and Animal Husbandry, Cornell University, Ithaca, N. Y.

ABSTRACT

A significant correlation was found between the tocopherol content of milk fat and the ability of milk to resist the reaction, involving ascorbic acid oxidation, which produces oxidized flavors. This might explain the differences between the stabilities of winter and summer milks.

FOOTNOTES

1 This paper reports research undertaken in cooperation with the Quartermaster Food and Container Institute for the Armed Forces, and has been assigned no. 212 in the series of papers approved for publication. The views or conclusions contained in this report are those of the authors. They are not to be construed as necessarily reflecting the views or indorsement of the Department of the Army.






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Copyright © 1949 by the American Dairy Science Association ®.