Selenium and Its Relation to Oxidized Flavor in Milk

Abstract

Experiments were done to test the hypothesis that the concentration and form of selenium (Se) in milk are variables that influence the susceptibility of milk to oxidized flavor. The addition to milk of 0.4 μM/gram sodium selenate, selenomethionine, or selenocystine did not prevent development of spontaneous oxidized 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 two- or threefold, but did not decrease the susceptibility of the milk to oxidized flavor. None of the results supported the hypothesis. © 1966, American Dairy Science Association. All rights reserved.