Oxidized Flavor in Milk. X. The Effect of Feeding Potassium Iodide Supplements to Dairy Cows on the Carotene Content of the Butter Fat and on the Ascorbic Acid Content of the Milk and the Relationship to Metal–Induced Oxidized Flavor

Summary and Conclusions 1.The feeding of 5 grams daily of potassium iodide for fourteen days lowered to a marked degree the percentage of ascorbic acid secreted in the milk, but had no noticeable effect on the level of the carotene content of the milk. 2.The decrease in the ascorbic acid content of the milk did not produce a corresponding increase in the intensity of the metal-induced oxidized flavor. 3.From these results it appears that the level of the ascorbic acid in the milk may not be as great a factor in the production of milk with low susceptibility to oxidized flavor as was formerly believed.