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Abstracts of Papers Presented at the Eastern Divisional Meeting of the American Dairy Science Association

College Park, Maryland July 20–21, 1985

Variations in the oxidative stability of milk from individual cows. W. F. Shipe, Noritake Asato, and G. W. Trimberger, Cornell University, Ithaca, New York, and Joe Kubota, U. S. Plant, Soil and Nutrition Laboratory, Ithaca, New York.

The oxidative stability of milk from 45 Holstein cows of the University herd was studied over a nine-month period. The cows were placed in four different feeding groups. These four rations were used: 1) hay ad lib + 36 lb corn silage + 20 lb maximum grain, 2) forage same as 1) + liberal grain, 3) restricted amount of forage + liberal grain, and 4) all corn silage forage ad lib + liberal grain. Samples were collected twice a month for the first three months of lactation and monthly thereafter. Samples were pasteurized and the flavor and thiobarbituric acid (TBA) values were determined after three and six days of storage. Some samples were also analyzed for copper content.