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Journal of Dairy Science Vol. 38 No. 10 1077-1082
© 1955 by American Dairy Science Association ®
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Influence of Certain Vitamin K Compounds on Lactic Acid Development in Milk1

H. H. Wilkowske, W. A. Krienke, L. R. Arrington2 and E. L. Fouts

Department of Dairy Science, Florida Agricultural Experiment Station, Gainesville

ABSTRACT

Bacteriological studies were made of milk obtained from cows fed various levels of menadione and menadione diphosphate. Twenty-four Jersey and Guernsey cows were used. The maximum levels fed per cow per day were 600 mg. of menadione and 10 g. of menadione diphosphate. Feeding periods ranged from 5 to 45 days. Samples of raw milk were incubated at 30° C. and titrated periodically for lactic acid content. To assure the presence of lactic acid-producing organisms in the raw milk, additional samples were inoculated with 0.0001% dairy culture. Data were compared with respect to the number of hours required to reach titratable acidities of 0.25%. None of the data obtained during the various feeding trials showed any reduction in the rate of lactic acid development that could be attributed to the practice of feeding menadione or menadione diphosphate to dairy cattle.

When added to milk in low concentration menadione exhibited antibacterial action against dairy starter microorganisms, as evidenced by a reduction in the rate of lactic acid development. Menadione added to milk in concentrations as low as 3 p.p.m. reduced the rate of lactic acid development. Levels of 100 p.p.m. or more were needed to stop acid development for periods as long as 24 hours at 30° C. Such concentrations in milk discolored it and imparted an undesirable flavor to the milk.

FOOTNOTES

1 Florida Agricultural Experiment Station Journal Series, No. 366.

2 Department of Animal Husbandry and Nutrition.






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Copyright © 1955 by the American Dairy Science Association ®.