Factors affecting spontaneous oxidation in 1198 raw milk samples collected from 137 herds were determined. Milk was examined organoleptically for oxidized flavor 48 h after collection on a 0 (none) to 4 (pronounced) scale. The mean concentration of copper was 48 /~g/kg and of tocopherol 25.6/~g/kg lipid.
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Bruhn et al. (1976) studied this question.
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