Influence of Certain Vitamin K Compounds on Lactic Acid Development in Milk

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Abstract
Twnety-four cows fed manadione and menadione diphosphate at various levels to maxima of 600 mg and 10 g/cow/day, respectively, produced milk which did not exhibit any reduction in the rate of lactic acid production. When added to milk in low concentration menadione exhibited antibacterial action against dairy starter microorganisms as evidenced by a reduction in the rate of lactic acid development. Menadione added to milk in concentration as low as 3 ppm reduced the rate of lactic acid development. Levels of 100 ppm were needed to stop acid development periods as long as 24 hours at 30[degree]C. Such concentration in milk discolored it and imparted an undesirable flavor to the milk.