A tallowy or oxidized flavor in the milk herds where utmost precautions have been taken to produce clean milk and to protect it from light and metal contamination is often traceable to the milk from one or more cows. Trouble with this off-flavor frequently occurs spasmodically, appearing for a time and then disappearing for no apparent reason. These observations suggest that the difference in the susceptibility of the fat toward oxidation is probably to be found in the composition of the fat.
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Stebnitz et al. (1937) studied this question.
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