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Supplementing Rations with Tocopherol and Ethoxyquin to Increase Oxidative Stability of Milk

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

ABSTRACT

A Latin-square change-over feeding trial was conducted to study the feasibility of supplementing cow rations with anti-oxidants to aid in practical control of oxidized flavor in milk. Ethoxyquin supplement, at 0.0125% of the dry matter intake, caused a slight increase in milk tocopherol (P < 0.1) and in oxidative stability of the milk (P < 0.05) as measured by the TBA test. Determinations of ethoxyquin by a fluorimetric method indicated that ethoxyquin was present in the milk of three cows that were fed the antioxidant for seven days at 0.015% of dry matter intake. Supplementary dl--tocopheryl acetate, fed at 0.0025% of tocopherol in the dry matter, increased the concentration of tocopherol in the milk (P < 0.01), the oxidative stability of the milk (P < 0.01) by both TBA test and flavor scores) and of the milk fat (P < 0.01 by induction period test). Supplementing cows' rations with tocopherol is feasible as a practical method of delaying the development of oxidized flavor in milk.