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THE RELATIONSHIP OF THE LEEI‘IHIN CONTENT OF MILK
TO THE DEVELOPMENT OF OXIDIZED FLAVOR

Thesis

Submitted to the Faculty of Michigan State College
of Agriculture and Applied Science in partial
fulfillment of the requirements for the

degree of Master of Science

x If?“
.y .-"'-l

L
x . ”I a.“
(limo K0 FOX

June, 1937

THESIS

nChivOnLnDGII II

The author wishes to take this Opportunity of
eXpressing his since: e appreciation to Kr. E. L.
Anthony, Dean of Agriculture, for making this study
possible and for his kind advice and suggestions
during the period in which this work was conducted,
and to Mr. I. A. Gould, Instructor in Dairy Husbandry
for his aid and guidance in the planning and procedure
of this eXperiment.

The writer also acknowledges with gratitude the
helpful su gestions of Irlr. C. F. Huffman, Research
Associate in Dairy Husbandry, under whose direction
the feeding trials were carried out.

Deep appreciation is expressed to hr. G1 M. Trout
Professor of Dairy Husbandry for his guidance and
criticism.in the preparation and presentation or this

thesis material.

TABLE OF CONTENTS

Introduction ............................................ 1

Review or Literature

1.
2.

3.
4.

5.

6.

7.

8.

9.

10.

ll.

12.
13.

14.

Introduction ----------------------------------- 2
Effect of ascorbic acid, vitamin C, content

of milk.on oxidized flavor -------------------- 3
Enzymes and the oxidized flavor --------------- 7
Effect of feed on oxidized flavor ------------- 8
Effect of freezing and thawing of milk on

oxidized flavor ------------------------------- 10
Effect of heat on oxidized flavor development

in milk --------------------------------------- 11
Effect of homogenization on oxidized flavor

of milk -------------------------------------- 12
Effect of individual cow on oxidized flavor

in milk --------------------------------------- 13
Effect of light on oxidized flavor develOpment

in milk -------------------------------------- 15
Oxidized flavor as a result or metal

contamination --------------------------------- 16
The oxidation of fatty constituents of milk

as a cause of oxidized flavor ----------------- 19
Lecithin values in dairy products ------------- 20

The effect of oxidation-reduction potentials
on oxidized flavor ---------------------------- 24

The effect of agitation of milk on oxidized
flavor ......................................... 25

Procedure _____________________________________________ 27

Expe rimental

l.

2.

3.

4.

Effect of high and low fat rations on lecithin
content of milk ...............................

A. Tables 1-8 inclusive. Effect of the
Fat Level in the Ration upon the Lecithin Con-
tent of the Milk and Upon the Susceptibility
of the Milk to the DevelOpement of the Oxidized
Flavor ----------------------------------------

Effect of corn as the sole source of grain in
the ration on the lecithin content or the milk-

A. Table 9. Effect of Corn as the only
Source of Grain in the Ration on the Lecithin
Content of the Milk and upon the Susceptibility
of the Milk to the DevelOpment of Oxidized
Flavor -----------------------------------------

Effect of pasture in addition to the regular
ration on the lecithin content of the milk ----

A. Table 10. Effect of the Addition of
Pasture to the Ration upon the Lecithin Content
of Milk and upon the Susceptibility of the Milk
to the DevelOpment of the Oxidized Flavor -----

The percentage distribution of lecithin as
affected by the ration ........................

A. Distribution of Lecithin in the milk-
(1) Table 11. Distribution of
Lecithin in.milk.as affected
by the ration of the cow-------

(2) Graph 1. Effect of Different
Rations on the Distribution of
Lecithin and its relationship
to the oxidized Flavor in.Milk

B. Distribution of lecithin in fat -----

(1) Table 12. Distribution of
Lecithin in Fat as affected by
the ration of the cow ---------

(2) Graph 2. Effect of Different
Rations upon the Distribution
of Lecithin in Fat and its
relationship to the Oxidized
Flavor. -----------------------

53

34-41

42

45

45-46

47

47

48

49

50

5. The relationship between lecithin and oxidized

6o

7.

8.

flavor ......................................

A. Table 13. The Distribution of
Oxidized Flavor Samples according to the per
cent Lecithin in the milk ....................

B. Table 14. The Distribution 0f
Oxidized Flavor Samples according to the per
cent Lecithin in the fat --------------------

The relationship of oxidation-reduction
potentials to oxidized flavor ................

A. Graph 3. Relationship between the
Oxidation reduction Potentials and the
DevelOpment of Oxidized Flavor ---------------

Effect of Feed on Oxidized flavor Development-

A. Table 15. The Rate of Change in
Oxidized Flavor after the First Reversal
in Ration -----------------------------------

B. Table 16. The Rate of Change in
Oxidized Flavor after the Second Reversal
in Ration ------------------------------------

C. Table 17. The Rate of Change in
Oxidized Flavor when the cows were Changed
from.a Low Fat Ration to a Ration of which
Corn was the only grain ----------------------

D. Table 18. Effect of High and Low
Fat Ration on Oxidized Flavor DevelOpment
in Mirk --------------------------------------

E. Table 19. Oxidized Flavor Before
and After the Addition of Grass to the Ration
of four Representative Cows. -----------------

F. Table 20. Effect of Ration on
Intensity of Oxidized Flavor Deve10pment in
Individual Milk Samples ......................

Susceptibility of the milk from.each group
of cows to the development of oxidized flavor-

A. Table 21. Comparison of the Milk
from cows in each group as to the Intensity
of Oxidized Flavor develOped -----------------

52

54

b5

56

57
58

59

61

62

64

65

67

66

68

9. Analysis of data presented by means of the
correlation table -------------------------------- 69

A. Graph 4. Correlation between Fat

Test and per cent lecithin in Fat ---------------- 70
B. Graph 5. Correlation between Fat
Test and per cent lecithin in.Milk --------------- 73
C. Graph 6. Correlation between pounds
of milk and per cent lecithin in Fat ------------- 73a
Discussion

1. Effect of high and low fat ration on lecithin
content, oxidized flavor and oxidation-reduction
potentials of the milk --------------------------- 74

2. Effect of corn as the only grain in the ration
upon the lecithin content, oxidized flavor
deve10pment, and oxidation-reduction potentials
of the milk -------------------------------------- 75

3. Effect of the addition of pasture to the ration
upon the lecithin content, oxidized flavor
develoPment, and oxidation reduction potentials
of the milk -- ------------------------------------ 75
4. The lecithin content, oxidized flavor, and
oxidation-reduction potentials of the milk
regardless of ration -- -------------------------- 76

5. Correlation ......................................

Summary ....................................... n __________ 78

Bibliography --------------------------------------------- 81

ILTEODUCTION

Many "off" flavors have been encountered during the
past few years in market milk. Most of these flavors have
been found to have gained entrance to the milk through one
or more of the following avenues: (1) feeds fed to the cow;
(2) direct absorption of surrounding odors; (5) bacterial
growth; (4) variations in the actual chemical composition of
the milk; and (5) chemical action.

Those flavors developing through chemical change pro-
bably cause the greatest concern. The most important, and
undoubtedly the least understood, of the "off" flavors in
milk due to chemical action has been the "oxidized" flavor.

The oxidized flavor in milk is not new. The very fact

that numerous names, eg., "papery," "cardboardy," "cappy,"

' and "metallic," have

"oily," "tallowy," "suety," "emery,'
been applied to this flavor at various times merely shows how
widespread and confusing the oxidized flavor has been and re-
mains up to the present. Confusion in nomenclature pertain-
ing to this flavor has made the correlation of the work of
European and American investigators on the subject difficult.
However, much investigational work points to the fact that
oxidized flavor is not caused by a single factor, but probably
by several factors.

Although a search of the literature shows that a great

amount of research has been done pertaining to the various

causes of oxidized flavor, little work has been undertaken
concerning the effect of certain feeds on the lecithin content
of milk and, hence, its relation to the oxidized flavor.

This thesis records investigational work chiefly on that phase

of the problem.

REVIEW OF LITERATURE

Introduction. As early as 1905 attention was first directed

 

to the oxidized flavor in milk by Golding and Feilmann (12).
Guthrie (l4) pointed out, however, that prior to this time
White, in 1901, had designated a "metallic" flavor in butter.
Further citations by Guthrie indicated clearly t-at the
"oxidized" flavor was mistaken for some time for this "metallic"
flavor. Recent research by Roland, Sorensen, and Whitaker (34)
indicated the high prevalence of oxidized flavor in commercial
bottled milk particularly in the high fat, premium quality
product.
Since the oxidized flavor was first identified there
have been numerous studies made on the subject by foreign
as well as by American investigators. The quest has been to
find the definite cause of the oxidized flavor, whether it
be called papery, cardboardy, cappy, oily, or oxidized.
Research has shown that many factors, operating singly
or in combination, affect the susceptibility of milk to
oxidized flavor development. A review of the literature
pertaining to the relationship of various factors to the

development of the oxidized flavor is herein given.

Effect of ascorbic acid, vitamin C, content of milk on

 

 

‘

ascorbic acid (cebione) had a marked retarding effect on
the development of oxidized flavor.

Sharp, Trout, and Guthrie (57) did some recent work
on oxidized flavor and vitamin C. They stated that no
relationship was found between the variations in the original
ascorbic acid content of the fresh milk and the development
of the oxidized flavors, but a very definite relationship was
found between the rate of disappearance of the ascorbic acid
and the develOpment of the oxidized flavor of milk. They
also found that the addition of ascorbic acid had a tendency
to prevent the development of oxidized flavor.

A recent report from the West Virginia Agriculture
Experiment Station (10) carried the following comment.
"Evidence that the presence of vitamin C prevents the develop-
ment of oxidized flavor was obtained.by feeding tomato juice
in the amount of two quarts daily to three cows known to be
producing susceptible mi k. The susceptibility diminished
and disappeared after several weeks of this treatment, but
recurred when the feeding of tomato juice was discontinued.
Similar results were also obtained from the feeding of pure
vitamin C (cebione) and lemon juice. Likewise, in the case

of six cows which produced susceptible milk on a dry barn

Ho

feeding regime, the susceptib lity disappeared when the
animals were on pasture."

Riddell and others (32) found that milk from cows fed

4.

either on pasture or on dry feed showed no significant
biological or chemical difference in vitamin C content.
Whitnah, Riddell, and Caulfield (49) added 0.5 gram of

copper daily to the ration of certain cows and.found that

in the case of these cows it produced a significant decrease

in the stability of the vitamin C in pasteurized milk and
assumed there would be a corresponding increase in copper
content of the mi k. Normal variations of copper in the
ration, they stated, would probably not produce any significant
effect on the vitamin C of milk.

Rasmussen and others (50) studied the effect of breed
characteristics and stages of lactation on the vitamin C
content of cows milk. They observed that after the first two
months of lactation the ascorbic acid content of the milk
secreted depended solely upon the ascorbic acid content of
the diet of the cow. They stated that in view of a constant
intake of ascorbic acid in the diet of the cow and a decrease
in milk producti n, such as usually occurs in the later stage
of lactation, one might expect milk of higher vitandn C con-
tent toward the end of the lactation period especially if the
storage capacity of the cow for this substance is limited.
They found that mastitic milk gave abnormal ascorbic acid
values. They also presented tables which showed that the
ascorbic acid content of the various milk samples varied with
the cow almost as much as it varied with the breed, and that
the ascorbic acid content of milk from some cows varied from

period to period. In this work they called attention to the

5o

apparent relation between cardboard flavor and low ascorbic
acid content although they evidently did not consider it
important, since it was not included in their summary. They

stated that

I—Jo

nvariably the samples which developed cardboard
flavor on standing, decreased in ascorbic acid content coins
cident with the development of the off flavor. They did not
determine whether the cardboard flavor was due to the
degradation products of ascorbic acid or whether the factors
instrumental in the formation of cardboard flavor were also
instrumental in the destruction of ascorbic acid.

Ross (55) presented data showing that under commercial
conditions of pasteurization the destruction of vitamin C was
due principally to the presence of copper in the apparatus
used. Furthermore, COpper contamination from a bottle filler
increased the oxidized flavor and decreased the ascorbic acid
(vitamin C) in pasteurized milk.

Sharp (36) stated that in agreement with the work of
Whitnah and Riddell (47) the vitamin C content of fresh milk
was found to be relatively constant throughout the year
although variations occurred in individual cows. He stated
that no increase in the ascorbic acid content of cow's milk
was produced by green feeding nor of goats milk by intra-
jugular injection of four grams ascorbic acid daily. He
explained the variations in the rate of oxidation of ascorbic
acid in milk by assuming the presence of an ascorbic acid
oxidase, the action of which was highly catalyzed by traces

of dissolved copper and by individual cows which gave milk

6.

of varying ascorbic acid oxidase activity. Certain exgeriments

indicated that ascorbic acid disappeared sore rapidly from

Q
t4.

:1te r milk produced on dry feed th- it did from summer nilk.
This he attributed to different amounts of enzyme or of copper
at these seasons. He found the holder met :10d of pasteurization
(30 minutes at 143° - 145°) caused a slight destruction of the
enzyme while a half minute or longer of his“ temoerature
pasteurization (77°C. or lVOoF.) destroyed the enz zyme entirely
and so retarded oxidation of the ascorbic acid. Even traces
of copper dissolved in the milk pasteurized by the latter
method had very little acceleration effe ect upon the destruc-
tion of ascorbic acid becaise the enzyme had been killed by
the high temperatures. He pointed out that the idea that raw

milk contained more vitamin C than holder oaste ri ed milk

N

has been a false conception since he found that milk heated

0A

in lass for one hour at 63 e. contained more ascorbic acid

(.17

‘

after holding cold three days than did an aliquot held raw
for the same time. This he stated was because more of the
enzyme, oxidase, which catalyzed the oxidation of ascorbic
aid was destroyed by heatin than was the ascorbic acid it-
self. He attributei any apnrec cia ble destruction of v tamin C
in commercial pasteurization to copper contamination, and s
stated that most of the destruction of ≻rDiC acid in
commercial bottled milk oce cur‘rei in the cold milk raring
holding after pasteurization.

re:.'itt (28) had likewise no oted t1at as the pasteurization

temperature was incre ----- sei with a shorter period of holding the

7.

intensity of oxidized flavor was correspondinjly lessened,
and at 95°C. inhibited.

Dann and Satterfield (9); Whitnah and Yidaell (48), and
Barron, Barron, and Kle.-perer (2) have discovered so hie
relationships between the ascorbic acid content

of milk and cer tiin of its physical and chemical properties

0;!

1 .P

out did not correlate their work with the OKileed flavor,
however, this work may be considered to have an indirect
bearing on the oxidized flavor studies since thev studied
certain processes vnich have been shown by others to es

involved in the development of oxidiz d flavor.

Enzymes and the oxidized flavor. Duthrie (14) sug3esc ted as

 

 

early as 1916 that enzymic action was possit cly the cause of

H

the metallic"

F11

flavor which he was then studying. lLiS flavor

(n

was quite 1ih 1y ide entic a1 with that now known as oxidized.

Lat er Kende (22 showed that an enzyme, oleanase, in the

presence of copper was the cause of oxidized flavor. He found
that the a3ents responsible for the O'ida tion were in no way
associated with the fats, but were to be found in the milk
plasma, particularly in the albumensglobulin fraction of the
milk.
Perlman (26) in 1955 published work to show that certain

acteria were capaele of pro lucing enzymes whi 'ch affec te:1 the
destruction of milk phospholipids, which were found by Brown,
Thurston, and Dustman (5), later by Chilson(8), to be oxidized,

in part at least, yielding the flavor in question.

Chilson (8) found that the add: ion of small amounts of

1

copper sulphate to milk thicn appaie tly would not or :idize

C
L.) 0

because of the lack of susceptibili y, or of enzyme, did
become oxidized. Ehis showed that the enzyme alone wa iot
a sufficient catalyst, but had to be aided by the cop; oer.

Gondos (15) attributed the devellpment of the 0:: idized
flavor in part to the presence of oleinase in the fat, and.
in part to aetal contamination which catalyzed t11e activity
of the oleinase.

Chilson (8) pointed out that there was no enzyme present
in the milk of some cows durin3 the summer mont.es, thus
accounting for the absence of the o: :idize1 flavor d aring
certain seasons of the year.

Sharp, Trout and Guthrie (57) indicated that the enzyme
was foremost in importance as a so arcs of o: :idized flavor.

Effect of feed on oxidized flavor. Not until 1928 was feed

 

su33ested as a factor associated with the oxidized flavor
development. Frazier (11) stated that the ox xid ized flavor
due to 1i 3ht deve lop “81 o ore rapidly in milk from cows fed
heavy rations of cottonseed meal or linseed cake than in milk
from cows receiving no oil feed.

Kende (27) expressed the opinion that one factor in the
production of the "olea3inous" flavor (oxidized flavor) was
the condition and type of feed which the cow received. Gondos
(1%) expressed the belief that the choice of the proper ration
was the key to control of certain reducing substances in dairy
products which acted as natlral protective a3ents a3 a; net

oxidized flavor.

Henderson and Roadhouse (18) stated that milk produced
by animals drawing upon their body fat as the result of
submaintenance rations showed increases in the percentage
of unsaturated fats, and showed, likewise, an increased
susceptibility of the fat to oxidation.

On the other hand, Chilson (8) stated that the feed did
not appear to be a major cause for the seasonal variation in
oxidized flavor, as some of the cows in his experiment which
gave a very distinct flavor in the winter or spring months,
but gave no off flavor in August, were not on pasture, and were
getting approximately the same ration which they received in
the winter.

Prewitt (28) found that the fat level in the ration
influenced the development of oxidized flavor and that certain
grain mixtures had an inhibitory effect, but that the vitamin A
level in the ration caused no difference in the intensity of
the oxidized flavor. However, Anderson, Hardenberg, and
Wilson (1) found that the addition of 500,000 U.S.P. units
of vitamin A was far less effective than the addition of
approximately eight pounds of carrots daily to the ration.
They suggested that off flavors in raw milk might be due to
the feeding of rations in.which certain labile accessory
food factors had been greatly diminished by improper curing
or by storage. For exauple, artificially dried alfalfa hay
was considerably richer in this quality than field dried hay.
Also, carrots were much more potent in the factor than the

artificially dried hay. Oxidized flavors were eliminated from

10.

the milk by addition of carrots to the ration. They believed
that carotene alone or with associated compounds was concerned
with the prevention of oxidized flavors in raw milk.

Prewitt and Parfitt (29) indicated that both the feed
and tlie individuality of the cow were factors v.hich goverzied
the susceptibility of the milk to oxidized flavor development.
They postulated tlia t certain feeds, particularly green feed,
impart an antioxidant to the milk, which account, in part,
for the lessened tender cy for o: :idized flavor development in
summer.

Workers at the West Virginia Agricultural Experiment
Station (10) found that the feeding of tomato juice, lemon
juice, pasture, or pure vitamin C (cebione) prevented the
development of the oridized milk. Tiey at ributei this in!
hibitory effect to the vitamin C present in the feed.

Brown, Thurston, and Dustman (6) found that changing

cows on dry feed to a dry feed plus oa sture regime caused

A.

a

milk to become non-susceptible to oxid’zed flavor development.
Kilk fr m individual cows was f und to vary in susceptibility
to o: cidized flavor development. Their work indicated that

the feed of the cow had a very pronounced effect on the
susceptibility of the milk to oxidized flavor development.
Tomato juice, lemon juice and ascorbic acid fed to the cows

all had a pronounced effect in reducing the susceptibility

of the milk to oxidized flavor development.

 

 

Effect of freezing and thawing of milk on oxidized flavor.

Recently Thtw ston, Brown and Dustman (42) called attention

11.

to the observation that freezing and thawing caused the
reduction or elimination of the suscep ibility of milk to
the oxidized flavor development. They noted a close
relationship between this effect and the occurrence of cream
plugs containing relatively large particles of butterfat,

f‘durin'

that presumably oiled of g thawing. Whenever an
excessive cream plug was observed, the milk ailed to develop
oxidized flavor even with 5.9 parts per million of added
copper. however, when a less pronounced cream plug was ob-
served some development of oxidized flavor usually was

BVident o

 

 

Effect of heat on oxidized flavor development in milk. For

 

some time i has been known that milk susceptible to oxidized
flavor and contaminated with copper and other metals develops
a pronounced oxidized flavor upon holder pasteurization.
Kende (22) found, in addition to the effects of holder
pasteurization, that high temperature pasteurization (80°C.
for five minutes) would inhibit the development of oxidized
flavor even in the presence of heavy metal contamination.

Guthrie and Eruecner (15) noted no difference in the
intensity of the oxidized flavor developed when milk was
pasteurized at temperatures between 140°F. and 150°F. for
thirty minutes, but that in milk pasteurized at 160°F.
oxidized flavor developed although its intensity was diminished.
Pasteurization at 170°F. yielded a cooked flavor but oxidized
flavor did not develop upon storage.

Perlman (27) found no evidence that heat alone caused

12.

the destruction of lecithin and its allied phospholipids,
which have been shown (8, 41) to be associated with oxidized
flavor. He showed that certain bacteria, however, were
capable of producing enzymes which would effect the destruc-
tion of milk phospholipids.

Prewitt (28) showed that as pasteurization temperature
was increased with a shorter period of holding the degree
of oxidized flavor was correspondingly lessened until at 93°C.
its development was inhibited. He attributed this to reduc-
tion of time of contact with the copper rather than the higher
pasteurization temperature.

Effect gf_homogenization on oxidized flavor in milk. In

 

 

1955 Tracy, Ramsey, and Ruehe (44) discovered that homogeniza-
tion of milk contaminated with copper caused the tallowy flavor
in milk to be less apparent. However, homogenization had no
apparent effect on oxidationrreduction potentials of the milk.
They also found that the more gelatin they added the less
apparent the flavor became. They attributed the lessening

in intensity of flavor to some difference in the taste
reaction rather than.any actual reduction in the intensity

of the oxidation of the butterfat. They stated that the

close relationship between Eh values of the homogenized and
the unhomogenized milk indicated that the lessened intensity
of the oxidized flavor developing in the homogenized milk
needed to be explained in some other way than on an oxidation-
reduction basis.

Thurston, Brown and Dustman (42) found that unhomogenized

15.

milk containing no added copper failed to develOp an
oxidized flavor; that unhomogenized milk COpper contaminated
from the cylinder block and valves of the machine became
oxidized When processed without pressure; that 500 pounds
pressure reduced the oxidized flavor development materially
or destroyed it completely; and that oxidized flavor did

not develop in milk containing added copper when.the homo-
genization pressure was 5000 pounds or more.

Ross (55) observed that pasteurized milk which contained
copper and which was homogenized at 1500 pounds pressure did
not develop an oxidized flavor whereas lower pressures did
not prevent this flavor development.

Effect Q; the individual cow 22 oxidized flavor gg milk.

 

 

 

Henderson and Roadhouse (18) noted that milk produced by
animals drawing upon their body fat by the consumption of
submaintenmre rations showed increases in the percentage of
unsaturated fats and increased susceptibility of the fat to
oxidation.

Guthrie and Brueckner (15) found that of 155 cows studied
21 per cent gave milk which distinctly developed oxidized
flavor, and an additional 10 per cent gave milk which developed
slightly oxidized flavor. They stated that apparently the
oxidized flavor persisted in the milk of certain cows even
through its appearance for the most part was irregular.

Trebler (45) stated that animals might be a cause of
oxidized flavor as well as plant equipment.

Chilson (8) noted variations of oxidized flavor in the

l4.

milk from different cows. He found that the milk from some
cows developed the flavor more distinctly than that from
others. He noted also that with some cows this flavor develop-
ment persisted for several weeks or months, and then disappeared.
Later he (8) studied the vitamin C content of milk from
different cows some of which were on pasture and some of
which were on dry feed. Practically all of these cows gave
milk which developed the oxidized flavor in the winter months,
but none gave the flavor in August.
Prewitt (28) recorded an instance in.which a certain cow
gave positive mastitis reaction to the brom cresol purple
paper test on four different occasions and, although her milk
was not judged the best, at no time was it scored low because
of the presence of a metallic or oxidized flavor. He called

attention to the fact that Horrall (21) had shown that the

H

per cent of lecithin in fat of milk from mastit s cows range
from.0.348 to 5.52 with most of the samples above 0.9. In
the fat of milk from health' udders the range was 0.507 per
cent to 0.745 per cent. Prewitt believed that in view of
Horrall's findings lecithin would appear not to be a source
of oxidized flavor. Likewise, milk from a cow which was
suffering from mastitis was not more likely to develop an
oxidized flavor than the milk from a normal cow.

Prewitt and Parfitt (29) found the individuality of the
cow to be a factor which governed the susceptibility of the

milk to oxidized flavor development. Whitnah and Hiddell (48)

showed that the season of the year, the indiviriality of the

F"
()1
0

animal, the breed of the c w, and the stage of lactation ap-

’)

w

eare‘ to be the most important factors causing variations
in the vitamin C content of fresh milk, which is thought by
several (8, 57, 50, 55) to be directly connected vith the
development of oxidized flavor.

”LT

affect f light on oxidized flavor development in milk.

 

 

Hammer and Cordes (17) found that sunlight had a pronounced
influ nce on the flavor of milk and cream. They found that

with sufficient exposure a definitely oxidized flavor developed

.4.

H r H

and that with less exposure a distinctly of: flavor
occurred. They were able to prevent this flavor by using
brown glass bottles.

n a defect in milk

[—30

Frazier (11) became interested

}

during cold weather which was bothering people who were usiny

0

"outdoor ice boxes" of the open window-box type. The milk
developed a "cardboard" flavor and linseed oil odor. He
found this flavor to develop in whole milk exoosed to diffuse
Laylight for eight or more hours even at about freezing
temperatures. The defect developed faster in pasteurized than
in raw milk.

Guthrie and rueckner (15) found that ultra violet light,

acting as a cat

V

Q)

lyst, was the cause of some of the oxidized
flavor development in milk.

Henderson and Roadhouse (18), in their study of
susceptibility of mi “ to the oxidized flavor by use of the
photochemical cell, found that exposure of cream to the action
of direct sunlight or to diffused light gave definite increases

in susceptibility.

Oxidized flavor as a_result of m tal contamination. From

 

 

he knowledge of the fact that oxidized fl avor is the result
of tie oxidation of the f t or sore of its constituer Ht
rather than the hydrolysis of the fat, the cata lyzina. effect
of metal in the OKliM.ti n process has been pointed out by a

.1

number of investigators.

(.7

I1.

FJ o
m
a

(1";

old 1d Fei m nn (12) were the first to correlate

Q;
0

the O i

N

' zed flavor with copper contamination. They found
that when milk was cooled over a little farm cooker which
had the greater part of the tinning removed, llowing bare
copp er to come into contact v.ith the n~.ilk, a distinct flavor
developed in about eighteen hours at room temperature. The
milk was found to contain two and one-half parts of copper
in 10,000,000 parts of sweet milk. They stated "the clHeListry
of the flavor is still only a matter of Speculation, but
similar flavors can be produced by other oxidizing agents
such as potassium.permanganate, ferrous chloride and hydrogen
peroxide." They also tfliou h micro-organisms might be the
fundamental cause.

WW Guthrie (14) concluded that direct absorption of metals
mi; ht cam c=e the metallic flavor in dairy products.

In connection with the theory of metal contamination

and the oxidized flavor development in milk it is well to
review the work of Hiscall, Cavanaugh and Carodemas (24)
who showed that the solubility of copper in pasteurized milk

increased up to a temperature of 140°F. and then decreased

as the temperature was raised. Both increase and decrease

17.

in solubility were Shown to have taken place gradually. In
raw milk the same type of curve was shown except the temperature
of naximum copper solubility was 150°F. They also noted that
previously pasteurized milk dissolved more copper at every
temperature than did the raw milk. Milk under partial

vacuum had a much lower copper solubility than either the

raw or pasteurized milk. The maximum copper solubility in
this case was at 140°F. Carbon dioxide was sh wn to have a
definite depressing effect upon the solubility of copper in
milk. When oxygen was used instead of carbon dioxide the
maximum dissolving power was exhibited.

Guthrie, Roadhouse, and Richardson (16) suggested that
corrosion of metals by milk is truly electro-chemical and
agreed with Rice and Kiscall (31) that copper once dissolved
in milk may plate out on any tin surface with which it comes
into contact. Also, that whenever milk is exposed to surfaces
of tin and copper together, less copper is dissolved than where
there is the same exposure of copper alone.

Guthrie and Erueckner (15) in reference to the oxidized
flavor stated that so far as was known oxidation of milk fat
in milk and cream is the cause of these flavors and that
copper, acting as a catalyst, is largely responsible for the
development of the flavor. '

Trebler (45) indicated that copper, iron or zinc will
cause, or rather accentuate, the oxidized off flavor in milk.

Tracy, Ram ey, and Ruehe (44) found that upon innocula-

tion of milk with copper he oxidationrrefuction potential

18.

was found to move toward the side of oxidation. hitter and
Christen (55) found that tallowiness in milk was associated
with 0.01 milligrams of copper per liter; five milligrams

«L‘

per liter also produced the flavor. Addin3 h dro: 3en peroxide,

id

‘T

hydrogen ions, or “-methvl-r-awi' .ohenol~sulfate stepped the
development of tallowiness. Ascorbic acid and molic acid} cad
a like action. Incre sin n3 temperatures of hea ing decreased
tr e tendency for this flavor to develop.

Kende (22) produced the "oleigenous" flavor by exposing
milk to metal squares, a ten cm square to 500 cc milk. He
found that salts of the metals were far superior in producing
the flavor, also that 1/10 the amount of c0pper would cause
the same effect as iron.

Gonuos (15) stated that contamination of dairy products
with heavy metals which catalyze the activity of the oleinase
is among the factors which operate to cause oxidized flavor.

In 1954 Henderson and Roadhouse (18) showed that

exposure of cream to copper definitely increased its sus-

ceptibility to oxidized flavor.

//

_-o-‘

Thurston, Brown and J‘stman (41) demonstrated that
pasteurization of milk to which 0.01 per cent powdered copper
has been added produced the oxidized flavor in milk wnen it
was cooled to 40°F. and air bubbled through it for 24 hours.
This treatment produced a strong oxidized flavor \fi aile the
same treatment without the addei copper produced no oxia ized

flavor.

Brown, Thurston, and Dustman (5) stated that when milk

19.

was contaminated with an amount of copper ranging up to two

and one-half ppm after being holder pasteurized, developed
a more intense oxidized flavor than when identical contamina-
tion took place before pasteurizatiol. Raw milk contaminated

with copper had a ten1ency to develop the same intezsity o

(‘f

oxidized flavor as the same milk cor tarnina ed after
pasteurization. The exposure of milk to the air whiie being

pa sse ed over a surface cooler had no more tendency to produ ce

ox xidi zed flavor than tLe passare of the milk through an internal

tube cooler.

The oxidation f fatt constituents of milk as a cause of

—— —_———.-n——_-——-.———

 

 

oxidized flavor. A survey of the literature on this subjec

 

reveals many conflicting data relative to wlich particular

.‘

fatty constituer t yield the 0x1 iaiz ed flavor. Thurston and
Barnhart (40) believed that lecithin vas connected with the
cxi Mi ed flavor. They 1 ads their studies on buttermilk

cause it contained the 'hull' from the fat 3«'lobules in churned

*1.“-
,
U:

cream." They w hed the "hull" from some of the fat 3lobu1es
and allowed it to remain on others. They made synthetic milk
and added lecithin to it and also added lecii thin to skimmilh
in which the per cent lecithin was known. They found that
samples that conta ned lecithin developed 01 :idized flavor
while t1 ose containin3 none and t1ose wi t1 washed fat 3Wlob11e
produced no oxidized flavor.

Thurston, Brown and Bus na (41) heated milk to 55°F.

to 70°F. and separated it. They then stardardized the cream

to 55 per cent and divided it into two lots. One lot

rt-

churned in rlass; he other lot v.as converted ir nto washed

0

i..J

butterfat. This was1in3 removed 1 phosptolipids since no

phosphorus could be found in the washed butterfat. They

r".

red 18 persed the washed butterfat in skim milk of good flavor

11

by homo3enlzation. The remade mi1k did not develop or idized

. .Ll 111 11‘; i? .L 1,- vb “7' ‘q'. 1.113. C; L)... L: .L ‘ i -
flavor IMom tre‘r f IleCS t ed ccxcl e7 tlat ‘ec t11n
rather than butterfat appeared to be the cor ms ' tuent in

butterfat affected when oxiriz ed flavor developed and that

there were indications t1at the so called 0: (1C ize ed flavor v.as

not identical vith the tallovy flavor of oxidizedb utt terfat.

Recent investigation, however, has SELOWL that homogenization
will in itself prevent the develOpnent of cxid i zed flavor

in milk. In t1 is work the milk was remade by homo3enization.

Chilson (8) supoorted their theory stating, "The

o.idized flavor is never found in the skim milk unless the

fat content is too high. This shows that the oxidized flavor
due to o; :idation of the fat or substances adsorbed on the
fat globule."

Later Chilson (8) stated that milk which was susceptible
to the oxidized flavor was separated and the fat washed 14
times and then mi} ed back with its original skim milk. The
remade milk produced no 0} :ifized flavor even when copper
sulfate was added. This evidence he said seems to show that
it is not the actual milk fat which is oxidized but something
adsorbed or at least something that can be washed off from
he fat globule such as lecithin.

Lecithin values in dairy produc ts. To understand the t1eory

 

 

21.

of oxid zed flavor due to ox dation of the lecithin, or

perhaps more strictly speahiLa, to the oxiia ation of the

('1’
p.
('1'
:1

fatty cons ents adsvroed on the surface of the fat globule,

H-

it is necessary first to become familiar with he results

which come from much specul fit on and invest i'Wa ion on the
subject of lecithin as a cause of error in the various fat
tests used in the dairy industry. Chapman (7) was one of
the fir st to study this error. Th‘rston and Peterson (43)

shortly afterward reported indications that leCithin content

materially altered the fat te st w.hen certain methods were used.

H
t

Holm and his associates ( C, 50, 51) studied tILe phOSpholipid
content of various dairy p1 MO ”Lucts with particular interest
in the error of certain fat tests due to phospholipid
materials.

Palmer and Weise (25) studi d the Iraterials adsorbed on
the fat globule and reported that they had found, by di alysing
the "membrane" of fat globules from churned washed fat in
collodian bags, that there was no casein adsorbed there.
however, they found that phosphorus which others had claimed
an impurity was not dialysed off, and hence was a definite
part of the material adsorbed on the surface of the fat globule.
Soon after, Perl~an (23 -) showed that the phospholipid content
of fresh cream increased uniformly with the fat content to a
point of approzwi ately 55-58 per cent milk fat ( he point
at whicn evidently a reversion of the colloidal system took
place) after which it decreased with further fat increases.

He found no indications that heat alone would affect the

22.

destruction of phOSpholipids in milk products.

Kurtz, Jamison, and holm (25) analys d the fatty acids
of the lecithinecephalin (ether extract) fraction of sweet
cream spray dried buttermilk powder. They found that the
ether soluble material was made up of 55 per cent cephalin
and 65 per cent lecithin and that in contrast to butterfat
the lecithinrcephalin fraction of the milk phospholipids
contained none of the lower fatty acids. More surprising
was the entire absence of palmitic acid so widely distributed
throughout most oils and fats of either vegetable or animal
origin. The high percentage of oleic acid found shows that
a considerable portion of the phospholipid molecules contained
only unsaturated acids.

Eorrall (21) made an extensive study of the lecithin
content of various dairy products. He indicated the lecithin
content of milk from a normal cow to be fairlv constant after
the first four days of the lactation period. Factory milk
was shown to be much higher in lecithin content than milk
from a healthy cow. Mastitis cows were shown to give a high
per cent lecithin milk.

All of these findings by the various investigators
just referred to have a direct bearing on the possibility of
lecithin being the substance that is oxidized thus producing
the oxidized flavor in milk.

Of particular importance to anyone studying the relation?
ship of lecithin to the oxidized flavor in milk is the work

of Eolm, Wright and Deysher (20) who published work on the

IV)
(A

hemical nature of the phospholip ids in milk. They found
that 60.45 per cent of the total isolated material was
lecithin; 52.57 per cent of it was ccphalin and 7.20 per cent
was sphing myelin.

The average molecular we; ht of the lecithin-cephalin
raction was calculated to be 775.6 on the basis of 8.4 parts
lecithin to each 4.5 parts of cephalin. They state that
unpublished data they had already collected showed the

O O

sphin Jomy elin-cerebroside factor to ind1cate the molecular

.1.

weight of sphin onyelin as 805. The distribution of the
lecithinécephalin to sphingomyelin was 12.9 to 1.0. On this
basis the average molecular w ei.ht of the pi ospholipid material
would be 775.75 or slightly higher than if it were a lecithin
of the oleo-stearyl or distearyl type. Phosphorus represen nts
four per cent of this weight and hence the lecithin factor
for conversion of phosphorus to m1 llisran‘is of phospholipids
would be 25.0.

They stated that in View of the solubility of these
different fractions it is doubtful if extraction of
phos pholip ids can be complete without the use of} ot ethanol
or the supplementary use of ex raction with chloroform. The
following is a table which they give showing the phospnolipid

content of milk and milk products:

Phospholipid Content of Iilk and hilk Products
According to Ifiohr, Brockman and iiuller, horrall
and the Authors

 

 

 

Product : “0111", a rock. nan : liorz'all : nolm, liright
: and Fuller : : and Degsher
: 4per ce;t : per cent : *er cent

 

Cr!

Whole Milk 0.037 0.0276 0. 05o

Skim Uilk 0.0155 0.0100 0. 0159

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Cream 0.1685 (23,101» 0.155 (57.87,?é)* 0.13

Butter 0.2060 0.1685

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buttermilk 0.1142 0.

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Separator Slime “fl 0.68 --

The effect of oridationrreduction p

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flavor. Thorlmtwn an: Hastings (59) defined oxidation as the
process in wni ch a substance takes up positive, or parts with

negative charges, while reduction is the process in which a

substance takes up negativ e or parts with po ositive charges.
They stated that these electronic charges can be followed

in mil

1

k potentiometrically. The positive Eh values of all
milks which they studied lay between +0.2 and +0.5 volts.
Negative potential limits reached by all milks reported
approximately Eh ~O.2 vol b5 due, it was suggested, to the
predominatingi ”fl ence of S. Lactis.

Tracy Ramsey and Fwehe (44) stated that oxidation?

reduction potentials sho ed the normal tendency toward

Q

reduction in freshly rawn Mil: Upon the introduction of

copper the oten tial was found to be more toward the side of

W

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;
the reduction fhase, which sujgcsts a reroval f oxygen occurs
through th- metab l on process of the CT;SU1;YS. This
unaoiscell" explains W)” rilk of very good quality, from a

. .. '1 ‘, .A ‘Q I H. L. . . .9 ‘9 1 - - 1“. I" ' »~.- ‘ v.9- — 11“
tacteriai stand oint, is more lineiy to coco e talien» tlan

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than an no valae o- O.UUVO has the a,;ro irate poiht aJOJC

wniCn oXiaizel flavors were likely to occur. Thev also found

,4 ‘A- u: r l - - v 3': ‘- g_v w .o- {F‘ 'L ‘
tlat t;-C o :ilctio: .\ .11.:1Ct or tote tial mas apbare-.tl‘ not

. 7‘. "‘~ ’. r I' S“ A \x‘ ‘5- ‘ ’. ‘ (“W L‘ ‘~' A ‘\ M1“ ,r e ‘4 _ ' .
aflected unen milk was Aw oyerxzel aienuodn “one CLlZflElCD

caused the tallowy

o -‘ o .0 “_g 1 firs“- \\_o 4 1 - a
soil destriction 1? "in and he relationship it played in

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the oxizd a ion-redu-ction potential of milk was a very in“ rtant

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factor. They collected €V1J€ICO iniicat n: that the more

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coruic as d onidized the more rapidlv the oiida-

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Hebb and Kilema; (48) re orted that the oxidation-
reduction poteitie l offered a very reasonable explanation
of the effect that copper has in catalyzihe onidiz d flavor

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0 LI ‘ :~ ~ ‘ "1 __‘ ,«y\ -‘ _ ' _
one pail to another four or file tines. bagel s Jere tales

‘ v- C . M 3 -~ q y . “’W‘ r‘Q . ‘7
irm~e11rately'1r UOJI°M1J HiIML L1 1. 3 a :vavclir~uiiela,zt1li
1. re» ~_ - ~, . 1 . ,1: A.” 1. .2. ° .2
bottle. 1ne oottles xere corne , using large sterilized

corks retie e1 t:en be tle cans, after uhicn tne" were set in
a bucket of cold v.e er to cool. file: all of the samples had
been take the3 v.ere transpo rtci inmeiietel
where they were f 41ther cooled in ice ester. After cooling,
each sample was mixed thorgughly and a 500 ml portion taELen
for pasteurization in anothe quirt milk bottle. To this

sample was aidsi .5 ml of a solution contain: n 2
copper per liter in the form of coeoer sulphate to produce
a c01ceit1 st1on 01“.5 npm of cooncr in the milk. Tile milk

9 how
was then pasteurized 1n 71333 at lie 2. for 50 minutes and

cooled. Immediately after cooling the sa yles were tested

for 0: iii *eii lever ‘;vclonrent They were then placed in
- ° _ I"! r‘ 0 ‘~-, '1 .. o :
an electric refrigerator at cc :. ior holding. After 24,

43, 72 and s5 hours store e he milk was removei from the

refri‘erntor and warned to room temyerature, after which the
flavor was determined organoleptically. The testing was done

by the writer ani one or more other experienced flavor judees.

The S3moo 013 which were used to desienate the different

?, cuestionahle (this group was juigel by

es but mould not be no mt? ed

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+, Cistinctly oxidized, yet not ohjr; cctionable

++, badly oxidized
+++, very badly oxidized.
Oxiiati or-relmc tion to otenti 31 3 (En heternirations)
were run in duplicate on the ori ginal sa11ples of fresh raw

"h

:Inlk using a'bri :?t 10

H.

A ;.Q_ _ ~ .1 . 1 1— L .-
l fiatinum electroie anu a saturated

colomel half-cell. The E'F

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m

8

1‘]

g N v.0 'L‘l-‘iv- ‘ -
ings were tales from a

portasle Leeds and korthrup potezfi iometer. The saturated

colomel half-cell was used instead of a nonnal colonel half-
cell because of its greater stibllit". The bright foil
platinum electrodes were kept enmersed in distille; water

nd milk was rinsed from

c!
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whenever they were not in use

m

them wits slifhtly wa rm water between each sample. .‘.n never

the electrores showed evid ace of poisoning t”ey were dipped

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The EL: readings were converted to Eh.by adiinr to them

he voltage of the saturated sci onel ha lf-c ell for the

temperature at m1 ich the readings were made since Eh is based

upon the use of a normal colomel half-cell and a h"drogen

 

electrode. The potential for a normal

cr‘i ‘ hydrogen electrode is zero volts, thus malcing it
neces ry to use a correction fact or when the saturated half-
cell and plat num electrodes are used. The voltage of the

~. _ -. ,0
saturated colomel raif-cell used was +.2i32 volts at 20 C.
The determination of phosphcliiids in milk was acts onpl “isiei
in two steps. First, the fatty materials were extracted and

then the organic phosphorus det erained by a coloricetr.v

followed by norrall (Bl) with the excertion t t rather
than pipetting a ten-gram sayple o1 milk into the extraction
flask approximately a t*ent3 man sample was weighed into two

of the extraction flasks. Duplicates were run on each sample
of milk. The fat was dried in the :e ular manner and weighed
back, after which the per cent fat was calculate 1. If the

duplicates did rot check within txo or three one-hundredths

clear cla n‘1zs for
phos ph rous on reagents used in the acove procedure, purifica-
tion of all reagents used in the extraction was found necessary.

Ac morii n3ly, phosphorus ahi arsenic free is ill ed water was

A.

secured; a special ammonia 13droxiie very low in arsenic and
phosphorus was obtained; and the ethers and alcohol redistillei.
The ethyl ether was reziisti lled over metallic sodium; the
petroleum ether u’as reii till ed over alcoholic potassium
hydroxide; and alcohol was redistilled over potassium

refluxed for ,ne hour over aluminum
turnings accoriing to the method of Stout and Schuette (38).

After the fat pans were we; 3hed back they were returned

‘

h

to the edge of th- fat plate where the lat was again liquified.
The fat was then carefully washed into a seven cm Cillimanite
crucible by means of a glass rod and a solution of alcohol,
petroleum and ethyl other mixed in the sane proportions

as that use ed in the extraction. Careful checking on the

fat wei3hts s-owe ed no loss through this transfer, although

31.

it required some three or four washings before all of the

fat was removed from.the pan. This neces sita ed fillin3 the

ashin3 crucibles quite full, but no particular difficulty

was encounte rel. The ether~alcohol solutiozz was allowed to

evaporate from the fat bys wding at room temperature over
ni3ht. Then a saturated solution of alcoholic rLa nesium

D“!

1itrate was pipetted into them for ashing at the rate of one-
half cc for each 0.1 gram of fat. The crucibles were then
placed on the Mojonnier hot plates and, by means of the
rheostatic controls, the temperature was gradually raised
from 90°F. to 180°F. Rotatin3 of the crucibles in such a
manner as to mix the contents greatly aided in the dryin3

process. With pr care in increaSins the temperature and

.. ~_)

in nu:nerous a3itations of the contents of the'cruc hi his all
sputtering was eliminated. As soon as the samples were dry

they were pl ced in an electric muffle oven at red heat and

9::

allowed to remain there until a white asn revisincd. After
cooling, sufficient hot ten normal sulfuric acid was added
from a wash bottle to cover the ash. If this did not dissolve
the ash, alon3 with a little rotating of the enicible, boil~
ing hot dis tilled water was added and the dissolvi n3 completed
by rotating. The dissolved ash was washed fro the crucible
into a 200 ml blue lir ne volumetric flash by the use of
boilin3 hot vaate r and a clear rubber policeman. Checkin3

of the crucibles for phosphorus disclosed that as mucl as Six
washin3s and liberal use of the polio eman were neces sarv to

remove all of the phosphorus from the crucible. Accordinely,

Q]
I O
o

(ED—:0

all crucibles wer washed t least sev or e'3ht times and

a)
Li

the wash water decanted into the flask oe
was set aside. The sample was then neutralized Wlth cp

amm nia water u

(.0

phenolphthalein as indicator, and the

volume made to 200 ml with arsenic and phosohorus free

:3.

istilled water. From tt e 20 3 n1 0: solution, 10 ml was
carefully pipetted into a 1001 ml volu:met1i flask. To this
flash the colorimetric rea3ents for phos;1;orus were added
and the volume made up to lOO n1. Solution from this flasg
was poured into the cup of a Easuch and Low b Biolo3ica al
Colorimeter with the standard set at 20. The phosphorus was
determined by the colorime ric method of Bodanshy (4) with
the e: :cepti on that t1 e standard phosphate solition was made
up accordin3 to the method us ed.by Ioriall (21) and his method
of converting the reading to milli: rams of phosphorus was
followed. The factor 25.94 was used for converting m3 of
rh-s phorus to m3 of lecithin since the newer figure of Helm,
Wright, and Deysher (20) was not published at the time the
conversior s were fi3ured.

The correlations presented in this thesis were calculat-
ed after the metlod ou tlinei by Arkin and Colton (2).
The data from vhic 1 these correlations were figured

xere those obtained in the analysis f the various samples

0

of milk studied with no re3 ard ta1:en for the ration u: on

up} ich each sarxzple was troduces.

Cu}
()1
0

fi‘ «~‘H—— r“ ‘Irf—w
i gin—5.-.“; . «L‘soT—J

Effect of hirh and low fat rations o lecithin content

 

milk. In this series of experiments access was had to two

groups of four cows Lhich were being fed high and low fat
rations in a double reversal fee1ir. 3enperinent. These two

groups were made up of two Erown Swiss, one Guernsev, two
Holsteins and three Jerseys.

The two groups of cows were started, one on a low fat
ration, the other on a high fat ration. The only difference
_in the two rations as set forth in the procedure, was that
the high fat SPOLlp received soy bean oil accor: lin3 to the
fat in the milk in addition to the basal low fat ration.
After 24 days the two group s of cows were reversed, the low
fat group receiving the oil this time and the high fat 3roup
receiving none. San nples were taken at the n1id-day milking

q

every fourth day during the period except at the cnan e-over

3
when an extra sample was taken on the second day after reversal.

Two reversals were made, thus extendin3 he experiment over

three eriods of 24 davs each. The an les were ali not e1
J ‘1
and analyzed for lecithin; the oxidation reduction potentials

dete°m;ined; and the oxidized flavor stud’ed according to the
procedure alreary outlined. The data secured was presented
in Tables 1 to 8 inclusive. The figures recorded are the

avera3e of carefully analyzed duplicates excegj t in the case

0
‘l

of flavor samples where duplicates were considered unnecessary.

 

 

 

 

 

 

 

 

 

 

 

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c.aa.o 00.: H ..oy.. = p a item
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arcs o : >u o Hommo.o na..a s e H mm:
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MC PC.) II \JJDN O) OL‘UO O QHHHOQ (x. mm an r.
\I..IIII Ct. . . u ) 1.- V.
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u)n-.3 0tuH.H )1. NC 0 on =
(LCC C {1.0.7.3 0 AW 0 z
1) . t WHOH. CELL C 090.0 o c =
CLNLC O I. )4 aw 0H PHDDOOO 0.0!..om N. ML WH =
L<.th qu.%4 . Cr nCow __ :
ClvlC O 0090! OH
MHOM._ w c c v Mob m =
W. J! .
W... NL ok 3 . J1 —— “#1
m-.w 0 I omum.m 00 we.0 _J.3.) p q :09
..cu.o w .c.c . nonmo.o Mum.u m.o o
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N’.\1n\l .. UL. . L . LC 0 . .J —.
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. o ) - x I} C r. :0 rr
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CMO:.O . moec H ..H»\. be. a moo 01 : =
t n. 32.4). Cert/C O ..«\303 L L0
10‘.“ 1H.- 03)....\ .0) Frac ok b0”: JIN =
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ho>mam Ummwwmwc hufiwm hpm> LC+ magazoflummfiu w
go>maw mwmfldfluo tawmm ++ soapmcfimo on t
“abdam dmmuflflwo hauocfigmfim + "know an madcfl mw at Moufi

owflm.o I mmm.o cmmvo.o mwm.m .0 mm = =
nfiom.o t mm>m. mmmo.o mm>.m 0.0 mm = =
mDOH.O w mmfim.0 menOoO mam.m Pom PM = =
bmam.o w ovww.o voomo.o woo.m >.o m : =
cmww.o I mcmw®.o nmb.o. mmmo.m ¢.b o z =
mmmm.o c mmmo.a mwnmo. omw.m H.@ m = =
mewm.o C++ nb0>.o wbmmo.o 0mm.w m.oa n = paw boa
wwmm.o +++ woon.o numwo.o mnm.o w.m H .nwu =
.mmm.o ++ mumm.o o«mvo.o o>0.m H.0H mm = =
HOCH. ++ Ombboo WNO¢CoO @0000 Moo N = :
momw.o ++ Hamm.o oomoo.o nno.o b.m ma = =

mm m.o $ nflwm.o m mmo.o H_w.v @.> wa = =
mem. I moan. momm.o w30.> o.m OH = :
nwmw.o ++ mem.o abomo.o om..m ¢.m m = umC nmwm
bumm.o + aw m.o mwmmc.o Omw.w n.m m z =
mbmm.o ++ mmm>.o omowo.o Dam.o m.m m .Dmm =
>bom.o + wmaw.u mmmwo.o owm.> >.b mm = :
bram.o + wmmo.o mwamo.o wmm.> m.> mm = =
Hmmm.o + rbmv. Hmmm0.0 mmm.o m.> m = :
mmow.o w Homn.o wamo.o Ono.> m.@ 5H .amh pmm you
M1!JMJMMW1 u mmvuw u Amaatlw Awq « iAwJ " Ammwv -u AmmflHV1M11.ccfiuwu "
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nu aopaH% flmNH:on hHfla# hho> +++ mHomonLmos: w
.0 Lede.w wow. HHHO hHUmm ++ CchwwéH on I
Ao>de mmuHTP:o hHwoCHHMHQ + “mama aw was“; 3w II noun
mOHu.o I mHmw.o mamVo.o mwo.p 5.0 mm = :
«cow .0 + mva. bccmo. o mow.a w.HH Hm = =
DmQQoU w OHDQQO HPM‘O oO OOQob boOH PH = :
m:c.o ++ mwwm.o chv0. 0 owb.b w.HH nH = =
vmmm.o ++ mvm.H wxcqc.o Ham.w o.w m = =
omum. o + Hzab. o mmcwo.o me.m o.¢H m = =
comm.o ++ Hmmu.o mcnwo. o H.m.b b.wH m = paw 30H
mumm.o + mo_.o mwwmo.o woo.n m.OH H .hmu :
ocom. ++ «emu. mmmwo.o 00H.o m.mH om : =
mwm H. o +++ name .0 womwc.o won.b m.m a2 a :
.unmu.o ++ mHmb.o nabwc.o How.o H. HH mH = =
omHm.O +++ bomc.o Hwamo.o mH.b H.0H wH = =
mwmm.o I ©©w>.o vamo.o mvm o b.m OH = =
maam.o w @omn.o bwmm0.0 mwc.o $.0H w : pmH MMHH
WMUWQU I. OHPQOO WPCD .00 O WWOOQ New w = =
woaw.o w mmbo o more. 0 mob.OH w.® m .90 =
mme.O I «30,. anmo.o .ww.m o.w em = =
wwmw.o w ubmmoo mmwmo.o mom.. bow mm a =
mmow.o ++ cow. 0 Hmmmc. 0 5mm. m.OH Hm = =
wuow.o w mea. voom .o owm.o m.HH bH .me paw o
u mLHop “ waoom " HIV u L “xv u Awq: ” AmLHv " AmmoHv u roHpa a
u CH u Lo>wHL 0 pay QH u #Hmfi u pmop n MHHE moon u mHLHdm u M u
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:3 .01.. 28
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38.

 

 

 

LQLNHH @nNHmHLo MHHLQ hhnb +++ oHQNCOHpmNSQ w
LoLNHH @mNHUon hHme ++ coHdeon o: I.
Lops H HoNHwHHo meochmHm + "m awn 4N mWSOfl ow II m L;
05:300 0. IL.m...._.I.wIIo_U MIMIMNOoO HOow oMH mm = :
NQOH. o I Om¢Q.H wmeo.o mHmom m.HH Hm = =
&M LQHQO I @QOQOO QMVWWOOO mmmxcm OONH \LH = =
awHN.o I NHmo.H mmeo.o 00>.m m.mH NH 2 :
waN.o I OHvH.H mmnwo.o wwm.m . H.NH m = =
Hamm. o I mme.H mHnwo.o ®¢>.n H.mH m L I
mwmc. I om:.o omeo.o noo.m 0.2H n = me QeHH
opom.o I wwom.H mHmmo.o on.n 5.0 H .Lw: =
mtwm. I >>bm.H wm0mo.o mHo.w m.mH mm a =
mem.o I memH.H Hwao.o vam.n I.HH mm = =
mNNH. o I wwmm .H mOHmo.o Hmo.¢ m.mH mH = :
beH.O w mmmH. H Hmmmo.o mow.m w. NH wH = =
bbwm.o I ONHn.H bHavo.o mv>.n o.mH OH : =
mHmm.o I mmmm.H ownwo.o Hmm.n H.mH m = Law 90H
nmrc. c. I mmon.H bmHmo.o Hma.n w.mH w = =
mace.o I OHmH.H Hmowc.o mHm.w m.mH m .noh _ =
mHHm. o I mmmH.H mommo.o bmm.w o.wH mm = =
mmm>.o I momH.H mwmwo.o oHI.m «.mH mm = =
mboI.o w bow¢.H bwwwo.o an.¢ m.mH Hm =
LL N. o I LNNN.H Nwmmo.o amp. L L.mH LL LLL NNHN
u mpHOL ” mLcom “ Ava u “HQ u ARM u AmQHV " AmhoHv “ SOHLNH u
u GH u LCLNHI u paw SH " MHHE NH « pmop « xHHE goon ” mHQSmm ” Ho u
u mfiHw> SM n *meHwH .Mo “ CHJNHQNH u cngHomH u pmm u we .pR u mo mama " mazpwm u

 

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lecithin content of the nilk rQ ardless of the date upon
which the sample was taken and regardless of the ration
which the cow recei.ed. Tron these tables it can be readily
seen that little relationship exzsted eetv.een the ration

wnich the cow received and the per cent of lecithin which

ll: contained. T118 avera e lecithin content when all

P-

the 111
sa; ples were considered we as found to be 0.046 f0.008 Per

cent lecithin in milk or 0.97 i0.?597 per cent in the fat.
“ilk produced on a high fat ration contained no more lecithin
than milk prolac on a low at ration. The lecithin content
of the milk from the cows xhil on either ration was ecual v
subject to fluctuation ana a change in ratiOa seemed to Have
no effect on the lecitlin content of the milk. The breed of
cow seened to have little effect Upon the lecithin in nilk;
however, the cows Which were lzn wn to be ve 1: stitis gave
milk having a hicher nercentage of lecithin throughout the
experinent than those free from the infection. Io effect

+‘I

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p C A AA “‘5 m 2‘ J—
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on the lec._t}_1n C';.'Lo€l.t of t7 1.214-. The co. 3 in the fli_8.l

 

 

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0? fat group of the above experiment were placeo on a ration
of alfalfa hav anl corn alone at the close of the last feed-
ing perica. iney were allowed to remain on this ration for

a nuLLer of da3s in oroer to letch“re the effect of corn

on the lecithin contsn of the silk. hunter two yellow

corn having a fat content of about 2.8 per cent was used.
The data secured are presented on Table 9.

The results recorled on these trialsshow no consistent
effect of feeding corn on tne lecithin content of the milk.
In fact, the lecitnin content of tne milk showel no marked
chcng when this tyre of ration was started but were quite

n and low fat

1. .
feeling trials.
Effect of oistire in addition 0 tte resulan ration on tEe
— -——-—_- ——————-— — _‘ *

 

 

 

 

lecithin content of the milk. Later in the spring another

 

 

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1‘

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would have upon the lecithin content of the milk This group
of cows consisted of ode anina from each of the major dairy
breeds, nanely, Brown Swiss, Guerns y, Holstein, and Jersey.

The data ootainea are given in Table 10. The lecithin con-

1 .- ‘ 1 O
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Cf.

tent was found to be practically

the addition of pasture to the ration.

 

 

 

 

 

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by the ration. Further analysis of the relationship between
the ration and the lecithin content of the milk is given in
Tables 11 and 12 and in Graphs l and 2.

 

Distribution.2£'1ecithin.igithg_milg, The
number of samples which fell in the various class intervals
over the range of the per cent lecithin.in the milk, also
the percentage distribution which this number represents

of the total number of samples in the group is shown in
Table 11. The percentage distribution of lecithin in the
milk produced from the various rations as well as the oxidized
flavor is presented in Graph 1. The graph shows that the
samples analyzed for lecithin fell in a normal distribution
over the range established for the per cent lecithin in milk.
This is true regardless of whether the cows were on a high
or a low fat ration, or whether all of the different samples
were considered regardless of the ration. Because of the
high percentage values caused by the small total number of
samples taken when the cows were on corn, on regular dairy
ration, and on pasture these values were not graphed
separately. However, as can.be seen in Table 11 the dis-
tribution is identical with that indicated when all samples
were taken together. These values were included.with the
others in establishing the distribution curve for the
lecithin regardless of ration, making a total of 199 samples
studied.

48.

 

 

     

   

 

    

   
 

  

 

 

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52.

Distribution of lecithin in the fat. The

 

same type of analysis as presented in Table 11 and Graph 1
is given in Table 12 and Graph 2 except they are concerned
with the distribution of samples based upon the per cent
lecithin in the fat rather than upon the per cent lecithin
in the milk.

The distribution of samples based on the per cent
lecithin in the fat is not a normal distribution as is
shown.by Graph 2. The ration seemed to have little effect
on the number or percentage of samples which.fell in any
interval of the per cent lecithin in fat. Again as in the
case of Graph 1 only the high.and low fat ration and the
aggregate of all samples were graphed. A comparison of the
oxidized flavor line and the curve established for the
distribution of samples regardless of ration.shows that
there might be a slight relationship between the two. That
is to say, there seems to be a slight relationship shown
between the per cent lecithin in the fat of the milk and
the intensity of the oxidized flavor Which develops in that
milk, although evidence herein presented is not sufficient
to establish a relationship of any importance.

The relationship_between lecithin and oxidized flavor. The
lecithin content of the various samples of milk studied

throughout the entire experiment are given in Tables 1 - 10
inclusive. There values are expressed both as per cent of

lecithin in milk and as per cent of lecithin in fat. As

53.

has already been stated the arithmetic mean of these
lecithin vglues was found to be 0.046 per cent for the
former and 0.97 per cent for the latter. The oxidized
flavor is also given in these tables. A study of the

tables shows that oxidized flavor sometimes developed
regardless of whether the milk or fat had a high or low
lecithin content. A high or a low lecithin content did

not necessarily indicate that a sample would become oxidized.

The distribution of all samples according to the number
of samples which.fell in the various class intervals of
lecithin content in the milk according to the intensity of
the oxidized flavor which developed in each is given in
Table 13.

The distribution according to the per cent lecithin
in fat is given in Table 14.

These tables show that oxidized flavor developed over
the entire range of the lecithin percentages in all degrees
of intensity. The weighted flavor averages given in Table
13 are graphed as the oxidized flavor line in Graph 1 and
those in Table 14 are plotted in Graph 2.

These oxidized flavor lines when compared.with the
curves presented for the distribution of lecithin Show very
little relationship between the oxidized flavor and the

lecithin content of the samples studied.

54.

 

 

 

 

 

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56.

The relationship_2£_oxidationrreduction potentials £2.

oxidized flavor. The oxidationrreduction potentials, or

 

Eh values, for each of the individual samples of fresh
raw milk was determined in duplicate by the use of a bright
foil platinum.electrode and a saturated calomel cell. The
EMF readings were made on a Leads and NorthrOp portable
polentiometer and converted to Eh.values by resolving to a
normal hydrogen electrode basis. The average of these
values are recorded in Tables 1 to 10 inclusive, as previous-
ly given.

The trend of the Eh values throughout the different
feeding periods with.the same cows is shown in Graph 3.
The values graphed were obtained by averaging the Eh.values
for'all of the samples onua particular day. The graph
shows considerable fluctuation in the Eh values of the
samples examined. The general tendency was toward a constant
reduction in oxidationrreduction potential throughout the
entire experiment. The same reduction.was Observed in the
samples when the special group of cows were on pasture, as
recorded in Table 10. Presented in Graph.3, also, is the
oxidized flavor line. In this manner Graph.3 shows'both
the average Eh.value and the average oxidized flavor value
for the same sample of milk every day that samples were
taken. Inspection of this graph indicates that little to
no relationship between the oxidationrreduction potential
of the individual milk samples and the develonment of

oxidized flavor existed in this experiment.

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58.

Effect g§_fggd.gg;oxidized flavor development. The 48-hour
oxidized.f1avor scores on the various samples of milk taken
from the cows receiving the different rations throughout

the experiment are given in Tables 1 to 10 inclusive. From.
these tables it can'be seen that little relationship existed
between the rations used in this experiment and the oxidized
flavor which.developed in the milk produced, except in
individual cases. Further analysis of the relation‘between
these rations and the oxidized flavor may be found in

Tables 15 to 20 inclusive.

The rate of change in oxidized flavor after the first
reversal in ration for each of the cows in the high and in _
the low fat double reversal experiment is shown in Table 15.
Cow 7 is shown to have given milk which.developed a very
badly oxidized flavor in.the previous period but at no time
during the low fat feeding period which followed was the
milk scored more than questionable after pasteurization and
holding. The milk from.Gow 66 following the change in the
ration showed very little change in the flavor which.develop-
ed. The same was true of Cows 242 and 246. The milk from
Cows 99, 101, and 218 showed an increase in the tendence to
develop oxidized flavor than they were changed from.the low
fat ration to the high fat ration. The milk from.Cow 171
showed an increase in intensity of oxidized flavor develop-

ment on the reverse change in ration.

59.

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60.

The rate of change in oxidized flavor after the second
reversal in ration is shown in Table 16. The table shows
that when cow 7 was changed from a low to a high fat ration
a change in intensity of the oxidized flavor which developed
in the milk was noted on the reversal day; and that the
intensity became very bad before the end of the feeding
period. The milk from cows 66, 171, 218,and 246 is shown
to have changed very little in susceptibility to oxidized
flavor development. The milk from cow 99 is Shown.to have
decreased slightly in the intensity of oxidized flavor
developed when she was changed from.the high to the low
fat ration. On the fourth day the flavor development had
cleared up only to return slightly and then.disappear before
the end of the feeding period. The milk from.cow 101 showed
little change in flavor development after the change fromi
the high to the low fat ration. It was about this time that
the regular microscopic examination of the milk from.the
various animals in the herd disclosed the development of
mastitis in.cow 101 although her physical condition and.
observation of the milk did not disclose the infection. The
milk from.cow 242 showed an increase in the intensity of
oxidized flavor developed when her ration was changed to
the low fat level.

The rate of change in oxidized.f1avor developed in the
milk from.individual cows in the final low fat group was

noted when this group was placed upon a ration in which corn

61.

 

 

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The Rate of Change in Oxidized Flavor When the

62.

 

Cows were changed from _EfLow FEE Ratfon to _a_ Ration 9_f_
which Corn was the onlyGrain.

 

 

 

 

 

 

 

I Cow I Oxidized flavor* (at 48 hrs.) in sample taken:
I number I the following number of days after reversa1.I
I I O _ I 2 I 4 fl: 8 I 12 I
99 - ? ? + '-
101 - '2 (lost) '2 '2
218 +++. + 7 2 ...
242 -I- + ? - -
Key: + Distinctly oxidized flavor

- No oxidized flavor ++ Badly oxidized flavor

? Que stionable

+++ Very badly oxidized flavor

63.

alone was the sole source of grain. The data obtained are
recorded in Table 17. This table shows that in the case

of cows 99 and 101 previously giving milk free of the
susceptibility to oxidized flavor, there was a tendency

for the milk to develop oxidized flavor on the corn ration.

The milk of cows 218 and 242, however, showed a tendency

toward a decrease in the intensity of oxidized flavor developed,
although the milk of cow 218 did not entirely lose the
susceptibility to the flavor development.

A summary of the experiment in regard to oxidized
flavor and rations is given in Table 18. The flavor scores
given are averages of the different samples taken during
the specified period and were obtained by assigning each
flavor score a relative numerical value and averaging these
values. The table shows that the milk from.cows 7, 66, 99
and 246 had a tendency to develop a more pronounced oxidized
flavor on the high fat ration.than on the low fat ration.
The milk of cows 101, 218 and 242 developed a more intense
oxidized flavor on the high fat ration after having been
on the low fat ration for the first period but retained the
same intensity of oxidized flavor development after the
group had been returned to a low fat ration in the final
feeding period of the double reversal trials. The milk
from.cow 171 (highly mastitic) was shown to be entirely free
from.oxidized flavor on the high fat ration but to develop
a badly oxidized flavor on the low fat ration.

The development of oxidized flavor before and after

64.

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65.

 

 

 

 

 

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66.

the special group of cows were placed on.pasture in the
spring is shown in Table 19. The table shows the number
of pounds of milk produced at the noon milking from which
the samples were taken and the oxidized flavor score after
forty-eight hours. The milk frbnxboth.the Guernsey and
the Jersey was susceptible to the deve10pment of oxidized
flavor and did not lose the susceptibility until after the
cows were on pasture ten days. The other two cows gave
milk which did not develop oxidized flavor at all.

The distribution of samples which developed the various
intensities of oxidized flavor according to the ration which
the cows received is presented in Table 20. The weighted
numerical average of the oxidized flavor development for
Group 1 on the high.fat ration was 1.1 which.means milk of
questionable oxidized flavor. The average for Group II on
high fat ration was 2.2 which is slightly above one plus in
oxidized flavor intensity. The milk from.Group I averaged
0.32 on oxidized flavor intensity while the group was on the
low fat ration. Group II showed an average of 2.15 oxidized
flavor development in the milk when they were on the low
fat ration.

Susceptibility 9£_the milk from.each group gf_cows §g_the

 

 

development of oxidized.f1avor. The effect which.each group

 

of cows on the double reversal high and low fat ration
experiment had upon the development of the oxidized flavor
in the milk is shown in Table 21.

67.

 

  

   
  
 

 

 
 

 

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69.

The first group composed of cows 7, 66, 171, and 246 is
shown to have produced milk which developed a much lower
oxidized flavor intensity than.did Group II composed of cows
99, 101, 218, and 242.

This study shows that the individual animal played an
important part in the intensity of the oxidized flavor which

developed.

 

Analysis of data presented by_means 9§_the correlation table.

 

A study of Tables 1 to 10 inclusive suggested a relationship
between the fat test of the milk and the per cent lecithin
in the fat. Consequently, a correlation table was set up
and the number of samples falling within the various class
intervals tallied. The arithmetic mean of the per cent fat
was found to be 5.049 per cent with a standard deviation of
1.661 per cent while the arithmetic mean of the per cent
lecithin in fat was 0.9705 per cent with a standard deviation
of 0.2697 per cent. The coefficient of correlation, which
is the measure of relationship between two groups of figures,
was figured to be -0.8248 and the standard error of estimate,
which is the average of the deviations about the line of
regression, was figured to be 0.9393. From this data the
line of regression was determined and later corrected to
original values. The corrected regression line followed the
equation y=-5.08 x.+9.979. The line of regression showing
the standard error is given inGraph 4 as are the two

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71.

arithmetic means of the components with their standard
deviation indicated. This graph shows that as the per cent
fat in.the milk increased there was a definite decrease in
the per cent lecithin in the fat. The high coefficient of
correlation in this study makes the line of regression quite
significant. This study mdght seem.to indicate that there
was only a definite amount of 1ecithin.produced in the milk
regardless of the amount of fat.

Another correlation table was made for the per cent
lecithin in milk against the fat test. In this correlation
the arithmetic mean of the fat test was 5.002 per cent with
a standard deviation of 1.619 per cent. The arithmetic mean
of the per cent lecithin in.milk was 0.0459 per cent with
a standard deviation of 0.008 per cent. The coefficient or
correlation, r, in this study figures 0.411. The standard
error of estimate was 1.4764. The equation for the line of
regression was determined to be y=85.217 x +1.174 when correct-
ed to the original values.

The line of regression of the per cent fat - per cent
1ecithin.in.milk correlation with the area of the standard
error, the arithmetic means of the two conponents and their
respective areas of standard deviations are shown in Graph 5.
The graph.shows that with an increase in the fat test there
is also an increase in the per cent lecithin in the milk.

'72.

A study was made of the relationship between the lecithin
content of the fat, the lecithin content of the milk, and the
pounds of milk which the cow gave at the milking from which
the samples were taken. The correlation between pounds of
milk produced and the per cent lecithin in the fat showed
that the arithmetic mean of the milk produced was 10.72 pounds
with a standard deviation of 2.898 pounds, The arithmetic
mean of the per cent lecithin in fat was 0.9705 per cent with
a standard deviation of 0.2715 per cent. The coefficient of
correlation in this study was 0.4144 which was slightly higher
than that of the per cent fat - per cent lecithin in milk
correlation. The standard error of estimate was found to
be 2.6372. The equation for this line of regression was
y=4.297 x. +5.151. These data are presented in graphic form
in Graph 6. There seemed to be a tendency for the per cent
lecithin in fat to increase as the amount of milk which the
cow produced increased.

No significant correlation existed between the pounds

of milk produced and the per cent lecithin in the milk.

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74.

DISCUbSION

gffect 2; high and low fat ration 22_lecithin content,

 

 

oxidized flavor and oxidation-reduction potentials 2; the

 

milk. There seems to be a lack of information in the
literature on the subject of the relationship of the lecithin
content of milk to the susceptibility of the milk to the
deve10pment of oxidized flavor. The results herein reported
on the effect of the soy been 011, which was used to increase
the rat content of the ration in this eXperiment on the
oxidized flavor, are in contrast to those of Prewitt (28).
However, there was some difference in the type of basal

ration used. In the high and low fat experiment herein
presented the basal ration consisted of good quality alfalfa
hay, beet pulp, solvent extracted soy bean flakes, bone meal,
and molasses. The fat level was raised by the addition of

soy bean oil in proportion to the fat content of the milk from
each cow. Neither of the levels of fat in the ration used in
this experiment seemed to effect the percentage of lecithin
expressed either on the basis of'milk or of fat.

The oxidation-reduction potentials fluctuated considerably
throughout the high and low feeding trials, but as has already
been pointed out the general tendency of the trend was toward
a constant decrease. The peak potential reached 0.3296 volts
and the decrease was gradual over the seventy-two day period
until at the end a potential slightly above 0.20 volts was
reached. The level of fat in the ration seemed to have little
or no effect upon the susceptibility of the milk produced to

75.

the development of the oxidized flavor. The oxidized flavor
developed in many instances in milk produced on either ration
regardless of lecithin content or oxidation-reduction potential,
where it was pasteurized with 2.5 ppm.copper and then stored.
The fact that oxidized flavor developed regardless of the
oxidation-reduction potential of the fresh raw milk is in
perfect agreement with the work of Webb and Hileman (46).

Effect 93 _c_93_n_ _a__s_ the only grain in 3113 ration 3293 the
lecithin content, oxidized flavor development, and oxidation-
reduction potentials _o_f_ the milk. This type of ration seemed
to have no effect upon the lecithin content of the milk which
was produced, upon the oxidation-reduction potential, or upon
the oxidized flavor development. Lecithin values and oxidation-
reduction potentials fluctuated in a similar manner as they

had fluctuated during the high and low fat ration feeding trials.
The oxidized flavor develOped in the milk regardless of

lecithin content or oxidation-reduction potential Just as it

had in the previous low and high fat feeding periods.

Effect 2; the addition gf_pasture 39 the ration upon the

 

 

lecithin content, oxidized flavor develgpment, and oxidation-
reductien potentials g;_th§_mil§. The lecithin content of
the milk produced by the Special group of cows on both the
regular dry balanced dairy ration and the ration supplemented
by pasture was practically the same. The addition of pasture
to the ration did not decrease the lecithin content of the
milk nor did it cause a pronounced drop in the oxidation-
reduction potential of the milk. The experiment was thought
to have been extended sufficiently long to establish what

effect tie pasture'would have upon the elimination of the

76.
susceptibility of the milk to oxidized flavor development.
However, the 10 days of pasture feeding was not sufficiently
long to inhibit the develoyment of the oxidized flavor
entirely.

The lecithin content, oxidized flavor, and oxidation-reduction

potentials g; the milk regardless of ration. The average

 

 

lecithin content of milk as expressed on the basis of per
cent lecithin in milk and per cent lecithin in fat was found
to be slightly higher than that observed by other investigators
although the range of these values corresponds very favorably
with their findings. The slightly higher result may be
explained on the basis of one or two facts. First, and most
likely, is the presence and influence of mastitis upon the
lecithin contents herein reported. This theory is based upon
the statement of Horrall (21) that mastitis cows gave milk
with much higher lecithin content than did normal cows. 0n
the other hand the greater number of samples analysed and

the longer period of time covered may have had considerable
bearing upon these values. The oxidation-reduction
potentials in every instance snowed a trend toward a gradual
decrease with a high potential of 0.3379 volts and a low
potential of 0.1335 volts. The individuality of the cow
seemed to have more to do with the deve10pment of oxidized
flavor in the milk than any other single factor. The latter
contention is in agreement with the work of nasmussen and
others.

The fact that oxidized flavor seemed to develop in this

77.
experiment regardless of ration when others (8, 6, 28)
found that the addition of certain feeds would eliminate
the susceptibility to this flavor from the milk may best be
explained on the basis of difference in the rations used.
Correlations. The correlations presented offer a special
treatment of the data in an effort to establish a definite
mathematical relationship between the lecithin content and
the fat content, the oxidation-reduction potentials and the
development of oxidized flavor. The correlation between
the per cent fat and the per cent lecithin in the fat is
quite significant showing a definite inverse relationship.
In fact, the significance is of such magnitude that within
certain small deviations the per cent lecithin in the fat
might be predicted from the fat test of the milk by the
use of the formula for the line of regression.

The other correlations given.are somewhat less significant.

78.

SUMMARY

1. One hundred and ninety-nine samples of milk from
individual cows were analyzed in duplicate for lecithin con-
tent, oxidation-reduction potentials, and oxidized flavor
develOpment.

2. The lecithin content expressed as per cent in milk
and as per cent in fat was shown to be subject to consider-
able fluctuation over any extended period of time. Sixty-
eight per cent of the samples were found to contain 0.0448
:_0.008 per cent lecithin in the milk, or as expressed in
per cent lecithin in fat, 0.9705 :_0.2697 per cent lecithin
in the fat. 2 I

3. The oxidized flavor develOpment in the milk was also
shown to fluctuate throughout the entire experiment.

4. Neither the high nor the low fat ration used in this
experiment was shown to have any noticeable effect upon the
lecithin content of the milk or upon the oxidized flavor which
develOped in the milk.

5. Corn, when used as the sole grain in the ration,
caused no definite change in the lecithin content and had no
detectable influence upon the susceptibility of the milk to
the oxidized flavor.

6. The addition of pasture to the ration of four

representative cows previously receiving a dry balanced

ration was shown to have no effect upon the per cent of

79.

lecithin produced. Two of the four animals produced.milk
which did not develOp oxidized flavor either on the dry
ration or after pasture was added. The other two animals
were shown to give milk which develOped oxidized flavor
on both the dry and.on the pasture supplemented rations.

7. Little relationship was found between the rations
of the BXperiment add the oxidized flavor which developed
in the milk.

8. Oxidation-reduction potentials of fresh raw milk
from individual cows showed no relationship with the lecithin
content or with the oxidized flavor which develOped in the
milk after pasteurization.

9. Individuality or the cow was shown to be a decided
factor in the lecithin content of the milk and the oxidized
flavor which develOped.

10. A significant correlation was shown between the per
cent lecithin in fat and the fat test of. the milk. The
coefficient of correlation'28248 with a standard error or
estimate of .9393 showed that within a very narrow range of
deviation the per cent lecithin in fat was inversely pro-
portional to the per cent of fat.

11. The correlation between the per cent lecithin in
milk and the fat test or the milk showed a coefficient of
.4110 and a standard error of 1.4764. This shows that the
per cent lecithin in milk was directly preportional to the
fat test although not so significant as the previous

correlation.

80.

12. The correlation between the pounds of milk pro-
duced at the noon milking at which time all samples were
taken and the per cent lecithin in the fat showed a coeffi-
cient of correlation of .4114 and a standard error of
estimate of 2.6372.

13. No correlation was found to exist between the
pounds of milk and the per cent lecithin in milk.

14. There was no relationship between the lecithin
content of the milk and the oxidized flavor develOped.
Oxidized flavor develOped in milk of either high or low

lecithin content.

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

81.

LITERATURE CITED

Anderson, J. A., Hardenberg, J. 3., and Wilson, L. T.
1936. Concerning the Cause or Rancid and Oxidized
Flavors or Bovine Origin.
Jour. Dy. Science, 19:7, p483.

Arkin, J., and Colton, R. R.
1934. An outline of Statistical Methods, 177 pp
Barnes and.Noble, Inc., New York City.

Barron, E.S.G., Barron, A. G., and.K1emperer, F.
1936. Oxidation of Ascorbic Acid in Biological Fluids.
Jour. Biol. Chem. 116:2, p563.

Bondansky, A.
1932. Determination of Inorganic Phosphate.
Jour. Biol. Chem. 99:1, ppl97~206.

Brown, W. 0., Thurston, L. M5, Dustman, L. B.
1936. Oxidized Flavor in.Milk.
Jour. Dy. Science, 19:12, p753.

Brown, W. 0., Thurston, L. M3, and Dustman, L. B.
1937. Studies of Relation of the Feed of the Cow to
Oxidized Flavor.
Jour. Dy. Science, 20:3, p133.

Chapman, 0. W.
1928. The Effect or Lecithin in Dairy Products Upon
Butter Fat Determinations.
Jour. Dy. Science, 11:6, pp429-435.

Chilson, w. H.-
1936. What Causes Most Common Off Flavor or'market
Milk?
Milk Plant Monthly 24:11 and 12, pp24-28, pp30-32

Dann, W. J., and Satterfield, G. H.
1937. Vitamin C in Pasteurized Milk
Science, 86:2198, ppl78-179.

Director of Experiment station
1936. 52nd Biannual Report
West vs. Agr. Exp. Sta. Bul. 278.

(-

11

11.

12.

13.

14.

15.

16.

17.

18.

19.

20.

21..

22.

23.

Frazier,
1928.

Golding,
1905.

82.

W. C.
A Defect in Milkaue to Light.
Joure Dye 8010 11:5, pp375'3790

J., and reilmann, E.
In Milk Due to Contamination by Copper.
Soc. Chem. ind. 24:24, pp1285-1286

Condos, M.A.

1934.

Guthrie,
1916.

Guthrie,
1934.

Guthrie,
1931.

Alterations Oxydatives du Lait et des Produits
Le Laiters. Le Lait. 14:131 p23. (Original
cited by Chilson (8)
E. S.

iMetallic Flavor in Dairy Products

N.Y. (Cornell) Agr. Exp. Sta. Bul. 373.
E. S.’ and Bmeckner’ H. J.

The Cow as a Source of Oxidized Flavor in
Milk. '
N.Y. (Cornell) Agr. Exp. Sta. Bul. 606.

n. 8., Roadhouse, C. L., and siohardson, G. A.
Corrosion of metals by Mdlk and Its Relation
to the Oxidized Flavor of Milk.

Hilgardia 5:425-453.

hammar, B. W., and Cordes, w. A.‘

1920.

A Study of Brown Glass Bottles for Milk.
Iowa Agr. Exp. Sta. Research Bul. 64.

Henderson, J. L., and Roadhouse, C. L.

1934.

iHohm, G.
1933.

Factors Influencing the Initial induction
Period in the Oxidation of Milk Fat.

E., Wright, Po A0, and DBySher, E. F.
The Phosopholipids in Milk.
Joure Dy. 8010 16:5, pp445’454e

Helm, G. E., Wright, P. A. and Deysher, E. F.

1936. The Phosopholipids in Milk.

Jour. Dy. Sci. 19:10 p631.
Harrell, b. E.

1935. A Study of the Lecithin Content of milk and
Its Products.

Purdue Univ. Agr. Exp. Sta. Bul. 401.
kende, s.

1932. untersuchungen uber 'olig-talgige'
schmdrgellige Veranderungen der Milch.
Milchwirtschoftliche Forschungen 13:1, p111.

Knitz, F. E., Jamieson, G. S., and Helm, G. E.

1934. The Lipids of Milk.

Jour. Biol. Chem. 106:2 pp717-724.

24.

25.

26.

27.

28.

29.

30.

31.

32.

33.

83.

Miscall, J., Cavanaugh, G. W., and Carodemas, P. P.
1929. Capper in Dairy Products and Its Solution
under Various Conditions.
Jour. Dy. Sci. 12:5, pp379-384.

Palmer, L. 8., and weise, H. F.
1933. substances Absorbed on the Fat Globules in
Cream.and Their nelation to Churning.
«Tour. Dye 301. 16:1, pp4l’570

Perlman, J. L.
1935. Distribution of Phospholipids in Cream.
Jour. Dy. Sci. 18:2, ppll3-123.

Perlman, J. L.
1935. The Effect of Beat on Milk Phospholipids
Jour. Dy. Sci. 18:2, pp 125-128.

Prewitt, I.
1935. Effect of read on Oxidized Flavor in
Pasteurized Milk.
M. S. Thesis, Purdue University, Lafayette,
ind.

Prewitt, E., and Parfitt, E. H.
1935. Effects of Feeds on Oxidized Flavors in
Pasteurized Milk.
Jour. Dy. Sci. 18:7, p468.

Easmussen, E., Gerrant,.M. E., Shaw, A. B., welsh,
a. G., and bechdel, S. I.
1936. The Effects of Breed Characteristics and Stages
of Lactation on the Vitamin 0 Contents of
Cow's Milk.
Jour. of Nutr. 11:5, pp425-432.

Rice, F. E., and.Misca11, J.
1923. Cepper in Dairy Products and its Solution in
.Milk under Various Conditions.
Jour. Dy. Sci. 6:4, pp261-277.

niddell, w. E., whitnah, 0. E., Hughes, J. 8., and
Lionhardt , Ho Fe
1936. Influence of the Ration on the Vitamin C
Content of Milk.
Jour. of Nutr. 11:1, pp47-54.

Bitter, w., and Christen, M.

1936. Experiment Dealing with Fishy Flavor in
Butter. (The Role of "Reduktobacterium.
frigidum") Schweizerische Milchzeitung,
12, 1935
Abstract Jour. Dy. Sci. 19:9, p218.

34.

35.

36.

37.

38.

39.

40.

41.

42.

43.

44.

84.

Roland, C. T., Sorensen, C. M., and Whitaker, R.

1937.

A Study of Oxidized Flavor in Commercial
Pasteurized.Milk.
Jour. Dy. Sci. 20:4, pp213-218.

Ross, H. E.

1936.

Sharp , Fe
1936.

Sharp, P.
1936.
Stout ’ A.

1933.

Thornton,
1929.

Thurston,
1935.

Thurston,

1935.

Thurston,
1936.

Thurston,
1928.

Tracy, P.
1933.

Short Course Address University of Vermont.
Milk.Plant Monthly. 25:12, p64.

F.
Vitamin C in Pasteurized.Milk
Sci. 84:2186, pp461-462.

E., Trout, G. M., and Guthrie, E. S.
Vitamin C, Copper, and the Oxidized Flavor
of Milk.

Tenth Annual Report N.Y. State Assoc. of
Dairy and.Milk inspectors. pp153-164.

W., and Schuette, H..A.
Preparation of Aldehyde-Free Ethyl Alcohol.
ind. and Eng. Chem. Anal. Ed. 5: pp100-101.

H3 3., and.Hastings, E. G.
Oxidation-Reduction Potentials and the
Mechanism of seduction.

Jour. of Bact. 18:5, pp293-318.

L. M., and Barnhart, J. L.

A Study of the Relition of Materials Adsorbed
on the Eat Blobules to the Riehness of Flavor
cf.Milk and Certain Milk Products.

Jour. Dy. Sci. 18:2, pp131-137.

L. M., Brown, W. G., and Dustman, R. B.
Oxidized Flavor in Milk
Joure Dye 8010 18:5, pp301’3060

L. M., Brown, a. G., and Dustman, R. B.
The Oxidized Flavor in Milk.
Jour. Dy. Sci. 19:11, p671.

L. M., and Peterson, w. E.

Lipins and Sterols as Sources of Error in
the Estimation of Eat in Butter.Milk by
Extraction Methods.

Jour. Dy. sci. 11:4, pp270-283.

H., Ramsey, R. J., and Ruehe, H. A.
Certain biological Factors Related to
Tallowiness in Milk and Cream.

ill. Agr. Exp. Sta. Bul. 389.

45.

46.

47.

48.

49.

50.

51.

85.

Trebler, He Ae
1935. The Effect of Metals en Flavor of Dairy
Products. Proceedings of the 28th annual
Convention Plant section.
int. Assn. Milk Dealers, p107.

“ebb, n. he and dileman, J. Le
1937. The Relation of the Oxidation-Reduction
Potential of Milk to Oxidized Flavor.
Jour. Dy. Sci. 20:1, p47.

Whitnah, C. H., and Riddell, w. H.
1936. Milk as a Source of Vitamin C.
Science 83:2146, p162.

Whitnah, C. H., and Riddell, W. H.
1937. Variations in the Vitamin 0 Content in Milk
Jour. Dy. Sci. 20:1, pl.

Whitnah, C. H., Riddell, w. H., and Caulfield, W. J.
1936. The influence of Storage, Pasteurization,
and Contamination with Metals on Stability
of Vitamin C in Milk.
Jeur. Dy. Sci. 19:6, pp373-383.

wright, P. A., Deysher, E. E.,-and Helm, G. E.
1933. The Phesphelipids in Buttermilk and Their
Effect Upon the Accuracy of Various Fat
Tests.
Jour. DYe $61. 16:5, pp460-466e

wright, P. A., and Helm, G. E.
1933. The Phesphelipids in Skim Milk and Their
Effect Upon the Various Fat Tests.
Joure DYe 8°1e 16:5, pp455'459e

 

 

 

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