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 W. 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… CONTINUE READING