Effect of Intravenously Injected Tocopherol on Oxidized Flavor in Milk

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Abstract
Injection of 7 g of DL - [alpha] - tocopherol-acetate or 10 g of DL-[alpha] - tocopherol in unemulsified form gave negligible increases in tocopherol content and oxidative stability of milk, but as little as 1.5 g of either form injected in emulsion form caused a marked increase in both. When injected as emulsions, tocopherol-acetate gave a greater response than tocopherol. Correlations between milk tocopherol and oxidative stability were highly significant in comparing milk from individual but not different cows. Oxidative stability of milk after tocopherol-acetate injection was correlated more closely with the tocopherol in the membrane lipids (buttermilk) than with that inside the fat globule (butteroil).