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Factors Relating to Development of Spontaneous Oxidized Flavor in Raw Milk¹

Department of Food Science and Technology and Cooperative Extension

G. S. Goble

Cooperative Extension, University of California, Davis 95616

ABSTRACT

Factors affecting spontaneous oxidation in 1198 raw milk samples collected from 137 herds were determined. Milk was examined organoleptically for oxidized flavor 48 h after collection on a 0 (none) to 4 (pronounced) scale. The mean concentration of copper was 48 µg/kg and of tocopherol 25.6 µg/kg lipid. Copper and tocopherol concentrations were correlated with oxidized flavor score and together accounted for 15.1% of its variation. Variables of herd were breed of cow, age of cow, and percent of herd in first 60, second 60, and more than 120 days of lactation. No correlations were significant between breed or age of cow and oxidized flavor score. The percent of herd in the first 60 days of lactation was correlated with oxidized flavor score but accounted for only 3.9% of the variability. Variables of management were age, type, and amount of hay fed, type and amount of concentrate fed, and production of milk and milk fat. No correlations between type or amount of feed and oxidized flavor score were significant. Production both of milk and milk fat was correlated with oxidized flavor score but accounted for only .40 and .03% of the variability.

¹ This research was supported in part by a grant from the Dairy Council of California