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Tocopherol, Carotenoid and Vitamin A Content of the Milk Fat and the Resistance of Milk to the Development of Oxidized Flavors as Influenced by Breed and Season

New York State College of Agriculture, Cornell University, Ithaca

ABSTRACT

The tocopherol, carotenoid and vitamin A content of cow's milk was determined for Holstein, Guernsey, Brown Swiss and Jersey cows during both pasture and barn feeding. Large variations were found in the tocopherol, carotenoid and vitamin A content of milk fat between individual cows of the same breed, between different breeds and between seasons.

As an average, the fat obtained from Guernsey milk was highest in tocopherol content with 3033 µg. per 100 g. of fat, and Holsteins was lowest with 2220 µg. Pasture milk contained more tocopherols than winter milk.

A significant positive correlation between the tocopherol and carotenoid content of milk was found but tocopherols and vitamin A were not correlated.

There is a relationship between the tocopherol content of the fat and the ability of milk to resist the oxidized flavors. A high proportion of samples of milk which contained less than 2500 µg. of tocopherols per 100 g. of fat were unstable and developed oxidized flavors during the storage tests.

¹ Now at Dominion Expt. Station, Lethbridge, Alberta, Canada.

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