Selenium and Its Relation to Oxidized Flavor in Milk

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Abstract
The addition to milk of 0.4 /xM/g sodium selenate, selenomethionine or selenocystine did not prevent development of spontaneous oxidixed flavor. Administration of Se to cows by subcutaneous injection of sodium selenite solution at 11 mg Se/100 kg body weight or by feeding sodium selenite at 5 ppm Se in the dry matter increased the concentration of Se in the milk 2-3 fold, but did not decrease the susceptibility of the milk to oxidized flavor.