Oxidized Flavor in Milk. VII. Studies of the Effect of Carotene and Ascorbic Acid in the Feed of the Cow on the Susceptibility of the Milk to Metal-Induced Oxidized Flavor

• Published in: Journal of dairy science Vol. 22; no. 5; pp. 345 - 351
• Main Authors: Brown, W. Carson, Vanlandingham, A.H., Weakley, Chas. E.
• Format: Journal Article
• Language: English
• Published: Champaign Elsevier Inc 01.05.1939; Am Dairy Sci Assoc; American Dairy Science Association
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(39)92894-8

1.Ascorbic acid fed at the rate of one gram per day reduced considerably the tendency for metal-induced oxidized flavor to develop, although it did not materially increase the ascorbic acid content of the milk.2.Carotene fed at the rate of 350mg. per day greatly reduced the tendency for metal-induced oxidized flavor to develop and resulted in an increased amount of carotene in the milk.3.The mechanism whereby oxidized flavor is developed spontaneously is influenced by some factor or factors other than that the ration is low in carotene.4.Ascorbic acid fed to cows on a ration low in carotene seemed to increase slightly the carotene content of the milk produced, and, conversely, feeding carotene to the same animals on the low-carotene ration apparently increased somewhat the ascorbic acid content of the milk.