Influence of Alfalfa and Oat Hays on Susceptibility of Milk to Oxidized Flavor

Alfalfa and oat hay were compared as to influence on the susceptibility of milk to oxidized flavor. Eight cows were used in a double-reversal design with three 6-wk. periods. Milk samples collected twice weekly (treated with 0, 0.1, and 1.0 p.p.m, of added copper and stored under refrigeration two and five days) were examined organoleptically and by the thiobarbituric acid (TBA) test. Copper and citrate were determined weekly. Fat samples churned weekly from the milks were examined for oxidative stability (induction period), tocopherol, carotene, iodine value, and individual polyunsaturated fatty acids.