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Effect of Feeding Antioxidant (Cacao Shell) on the Stability of the Milk Fat¹

University of Massachusetts, Amherst

Kazys Blazys

Armour and Company, Chicago

ABSTRACT

It is logical to assume that for an antioxidant to exert its maximum effect on milk fat it should be applied as soon as possible. The earliest time would be to add the antioxidant to the feed of the cow. This would be effective only if the antioxidant was transmitted by the cow into the milk from the feed.

Cacao shell was selected as the test material in this study because it contains antioxidative substances for milk fat (8), is relatively inexpensive, and is nontoxic when fed in limited amounts to animals (1, 6). A Jersey cow whose milk was susceptible to the development of an oxidized flavor was used for the feeding tests.

The usual basal grain ration fed to the University herd was supplemented by 2.5% of ground cacao shell from roasted fermented beans. The total feed ration consisted of 9.23 lb. of grain-cacao shell mixture, approximately 20 lb. of chopped green corn, and a few pounds of alfalfa hay.

¹ This article is based upon part of a Master of Science thesis submitted to the Graduate School by Kazys Blazys, October, 1953. Contribution No. 999 from the Mass. Agr. Expt. Sta.