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Influence of Exogenous Steroid Hormones on the Development of Oxidized Flavor in Milk

Departments of Food Science and Animal Science, North Carolina State University, Raleigh

ABSTRACT

Lactating cows were used to study the effects of daily injections of progesterone, estrogen, and progesterone followed by estrogen on the development of oxidized flavor as measured by the 2-thiobarbituric acid method (TBA). Eight cows were selected; four having normal behavioral patterns, one having constant estrus (nymphomania), one having no estrus, and two which were ovariectomized. Exogenous estrogen caused an increase in the TBA values of milk. The data indicated that the sequence of change, circulating levels of hormones, and timing were important in the production of milk which gave higher TBA values.