Tocopherol, Carotenoid and Vitamin A Content of the Milk Fat and the Resistance of Milk to the Development of Oxidized Flavors as Influenced by Breed and Season

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Abstract
The tocopherol, carotenoid and vit. A content of cow''s milk was detd. for Holstein, Guernsey, Brown Swiss and Jersey cows during both pasture and barn feeding. Large variations were found in the tocopherol, carotenoid and vit. A contents of milk fat between individual cows of the same breed, between different breeds and between seasons. As an average, the fat obtained from Guernsey milk was highest in tocopherol content with 3033 [mu]g/100 g. of fat, and from Holsteins was lowest with 2220 [mu]g. Pasture milk contained more tocopherols than winter milk. A significant positive correlation between the tocopherol and carotenoid content of milk was found but tocopherols and vit. A were not correlated. There is a relationship between the tocopherol content of the fat and the ability of milk to resist the oxidized flavors. A high proportion of samples of milk which contained less than 2500 ug. of tocopherols per 100 g. of fat were unstable and developed oxidized flavors during the storage tests.