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Journal of Dairy Science Vol. 46 No. 9 911-915
© 1963 by American Dairy Science Association ®
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Effect of Intravenously Injected Tocopherol on Oxidized Flavor in Milk1

D. R. Erickson2, W. L. Dunkley and M. Ronning

Departments of Food Science and Technology, and Animal Hnsbandry, University of California, Davis

ABSTRACT

In investigating the role of tocopherol as an antioxidant in milk, intravenous injection of tocopherol was used as an approach that would give more complete control of variables than can be obtained in feeding trials. Injection of 7 g of DL-{alpha}-tocopherol or 10 g of DL-{alpha}-tocopherol acetate in unemulsified form gave negligible increases in tocopherol and oxidative stability of milk, but as little as 1.5 g of either tocopherol injected in emulsified form caused marked increases in milk tocopherol and oxidative stability. When injected as emulsions, tocopherol acetate gave greater response than tocopherol. For individual cows, correlations between milk tocopherol and oxidative stability were highly significant. In comparing milks from different cows, however, the tocopherol level did not provide a reliable indication of susceptibility to oxidized flavor. In an experiment in which the milk lipids were fractionated by a churning procedure, changes in oxidative stability of the milk after tocopherol acetate injections correlated with tocopherol in the membrane lipids (from buttermilk) more closely than with that inside the fat globnles (butteroil).

FOOTNOTES

1 The study was supported by a grant from Monsanto Chemical Co. and by Public Health Service Research Grant AM-04075 from the National Institute of Arthritis and Metabolic Diseases. Data are from a thesis by D. R. Erickson presented in partial fulfillment of requirements for the Ph.D. degree, University of California, Davis, June, 1963.

2 Present address: Research Laboratories, Swift & Co., Chicago, Illinois.






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Copyright © 1963 by the American Dairy Science Association ®.