Relation of Color and Ascorbic Acid to Flavor in Milk from Individual Cows

Abstract

In 1935, Chilson (4) reported that vitamin C (ascorbic acid) exerted a pronounced influence in preventing the development of oxidized or tallowy flavor in milk when it was added directly to milk. Sharp, Trout and Guthrie (6) later studied this problem and reported that, "There is a positive correlation between the rate of oxidation of ascorbic acid and the rate of development of the oxidized flavor." Brown, Thurston and Dustman (3) found that, "Dry feeding increased the tendency for oxidized flavor to develop in milk, and grazing on fresh pasture decreased this tendency." These latter findings are corroborated by experiments carried out at the New Jersey Agricultural Experiment Station (5). Although it is generally believed that vitamin C in milk cannot be greatly increased by feeding, Brown, Thurston and Dustman (3) found that the feeding of tomato or lemon juice or pure crystalline ascorbic acid greatly decreased the tendency for oxidized flavor to develop even when the cows were on dry feed.