Some Factors Affecting Certain Milk Properties. III. Effect of Roughages on Ascorbic Acid

The data presented in this paper indicate that: So far as the three types of roughage are concerned, none has a significant influence on the amount of ascorbic acid secreted into the milk. Factors associated with the individual cow have a marked influence on the stability of ascorbic acid while the...

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Bibliographic Details
Published in:Journal of dairy science 1940-01, Vol.23 (1), p.47-52
Main Authors: Garrett, O.F., Arnold, R.B., Hartman, G.H.
Format: Article
Language:English
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Summary:The data presented in this paper indicate that: So far as the three types of roughage are concerned, none has a significant influence on the amount of ascorbic acid secreted into the milk. Factors associated with the individual cow have a marked influence on the stability of ascorbic acid while the milk is in storage. If milk is pasteurized so as to protect it from violent agitation, sunlight and metal contamination, the loss of ascorbic acid during storage is not significantly greater than that of the corresponding raw milk. The feeding of properly ensiled molasses grass silage has a greater stabilizing effect on ascorbic acid of milks in storage than does corn silage or beet pulp. This conclusion is in line with the earlier findings that grass silage is superior to the other two roughages in producing milk with yellow color and good flavor.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(40)95490-X