Relationships among dietary roasted soybeans, milk components, and spontaneous oxidized flavor of milk.

@article{Timmons2001RelationshipsAD,
  title={Relationships among dietary roasted soybeans, milk components, and spontaneous oxidized flavor of milk.},
  author={J S Timmons and William P. Weiss and Donald L. Palmquist and Willis James Harper},
  journal={Journal of dairy science},
  year={2001},
  volume={84 11},
  pages={
          2440-9
        }
}
Relationships among dietary roasted whole soybeans (RSB), milk fatty acid profile, and the development of spontaneous oxidized flavor of milk were investigated by using 20 commercial dairy herds. Diets contained 0 to 15.3% of dry matter as RSB. Concentrations of dietary RSB were correlated positively with concentrations of C18:2 and C18:3 in milk fat. Concentrations of alpha-tocopherol, beta-carotene, and ascorbic acid in milk decreased from 0 to 3 d of storage (4 degrees C), and oxidized… 
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References

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Factors Relating to Development of Spontaneous Oxidized Flavor in Raw Milk
Abstract Factors affecting spontaneous oxidation in 1198 raw milk samples collected from 137 herds were determined. Milk was examined organoleptically for oxidized flavor 48h after collection on a 0
Performance and profiles of milk fatty acids of cows fed full fat, heat-treated soybeans using various processing methods.
Twenty-four multiparous Holstein cows (48 d in lactation) were used in an 8-wk trial employing a completely randomized block design to determine the effect of heat treatment of full fat soybeans on
Conjugated linoleic acid content of milk and cheese from cows fed extruded oilseeds.
TLDR
The conjugated linoleic acid content of milk and cheese can be increased by the inclusion of full fat extruded soybeans and fullFat extruded cottonseeds in the diets of dairy cows.
Effects of fat source and copper on unsaturation of blood and milk triacylglycerol fatty acids in Holstein and Jersey cows.
TLDR
Comparison of the plasma triacylglycerol fatty acid profile with the milk fat profile was useful to interpret separate events of biohydrogenation in the rumen and desaturation by the mammary gland.
Influence of dietary fat source on oxidative stability and fatty acid composition of milk from cows receiving a low or high level of dietary vitamin E
Fifteen primiparous Holsteins were used in a latin square design with three periods and three treatments to assess the effect of fat source on milk flavour, yield and composition, and composition of
Further studies on lipid composition of bovine milk in relation to spontaneous oxidised flavour
Milk samples from five commercial dairy herds having severe problems with spontaneous oxidised flavour (SOF) and milk samples from five herds without such problems were analysed for parameters
Effect of supplemental vitamin E and selenium in the diet on vitamin E and selenium levels and control of oxidized flavor in milk from Holstein cows
TLDR
There was a trend toward reduced oxidized flavor when vitamin E was given, and levels of anti-oxidants in milk and resistance of milk to oxidation were increased.
Effect of α-tocopherol supplementation to dairy cows on milk and plasma α-tocopherol concentrations and on spontaneous oxidized flavor in milk.
TLDR
An α-tocopherol supplementation study was conducted with 12 Holstein cows, assigned to one of three dietary α-ocopherol levels, 0, 700, and 3000 IU cow−1 d−1, as dl-α-tocopheryl acetate, as well as a field study of four herds with a chronic spontaneous oxidized flavor (SOF) milk problem.
Relation of Natural Copper in Milk to Incidence of Spontaneous Oxidized Flavor
Summary Milk as it is produced by the cow contains a low but variable concentration of copper (natural copper). Results are presented that show a relatively high concentration ( ca. 0.2 p.p.m.) of
Raw soybeans and roasted soybeans of different particle sizes. 2. Fatty acid utilization by lactating cows.
TLDR
Roasting tended to increase the total tract digestibility of fatty acids, and roasted soybeans tended to increased polyunsaturated fatty acids in milk compared with raw soybeans, primarily because of changes in concentration of C18:2.
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