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Influence of Roughages on Certain Biochemical Properties of Milk

New York State College of Agriculture, Cornell University, Ithaca, New York

ABSTRACT

Evidence indicates that roughages and supplements fed to cows and the physiological response of the animal to feed are largely responsible for the biochemical make-up of milk that regulates its oxidative changes. Conflicting views are expressed in the literature on the part played by some of the milk constituents in the promotion or retardation of oxidative processes that result in the development of objectionable flavors. The reason for these divergent opinions may well be the variable feeding conditions and laboratory methods under which milk is produced and studied (14). Consequently, a new factor is often brought to light, which, with as yet unknown systems involved, leads to subjective interpretation of the results obtained.

In a series of studies (1, 2, 6, 7, 8, 9, 10, 14, 15, 17, 23) it has been shown not only that the carotene, vitamin A, and tocopherol content of the milk fat vary with the type and quality of the roughages and supplements fed to the cow but that a relationship exists between the tocopherol content of the milk fat and the ability of milk to resist reactions that produce oxidized flavors.