The Influence of Tocopherols and Cod Liver Oil on the Stability of Milk

Abstract

A highly significant correlation (+0.51) was found between the tocopherol content of the milk fat and the ability of milk to resist the reaction which produces the oxidized flavors, as affected by the tocopherol and cod liver oil supplements. By varying the tocopherol content of the milk fat through feeding (mixed tocopherols or hay and pasture feeding), the stability of the fresh pasteurized milk was improved when its tocopherol content was increased to 3000 [mu]g./100 g. fat and above. The milk containing less than 2000 [mu]g. tocopherols/100 g. fat showed poor keeping qualities with respect to the development of oxidized flavors. This might explain the differences between the stabilities of winter and summer milks.