Direct Addition of Tocopherol to Milk for Control of Oxidized Flavor

Abstract d - α -Tocopherol in hexane, ethanol and various emulsifiers was added to milk known to be susceptible to copper-induced oxidized flavor. The nonemulsified forms were essentially ineffective in preventing oxidized flavor. Emulsified tocopherol was effective at concentrations of 25–100µg/g milk fat, the same concentration range found to be effective when the ration was supplemented with tocopheryl acetate or tocopherol-rich forage. Control of oxidized flavor by direct addition of emulsified tocopherol to milk required less than 1/100 of the amount of vitamin E required by supplementing the ration. Most effective control would result by adding at the farm.