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

JS, Timmons; WP, Weiss; DL, Palmquist; WJ, Harper

doi:10.3168/jds.s0022-0302(01)74694-2

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

Shared by NobleBlocks on Nov 1, 2001 • 12:00 AM UTC

Authors:

Timmons JS

Weiss WP

Palmquist DL

Abstract

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 positivel...

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