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Relation of Estrus to Natural Copper and Tocopherol in Milk and Susceptibility of Milk to Oxidized Flavor¹

Department of Food Science and Technology

M. Ronning

Department of Animal Husbandry, University of California, Davis

ABSTRACT

Estrus has been implicated as a factor that influences the concentration of tocopherol in milk and the susceptibility of milk to oxidized flavor. Kieferle, Seuss, and Schraudy (4) observed that the tocopherol content of milk increased during estrus. On the basis of this and other results, they suggested a dependency of the vitamin E content of milk on the phase of the reproductive cycle. An increase in tocopherol in milk produced at estrus would be expected to decrease the susceptibility of the milk to oxidized flavor. Astrup (1) averaged flavor scores for milk samples taken daily from eight cows during their 3-wk sex cycles and reported an increase in intensity of oxidized flavor at or near the day of heat. He also noted that the number of lactations and daily milk yield were significantly related to oxidized flavor scores, and that recently freshened cows disturbed the regression. He speculated that variables that influence oxidized flavor, such as copper and tocopherol, may be influenced by hormonal activity.

¹ The study was supported by a grant from the Dairy Council of California.