Conclusions
Oxidized flavor in milk was related to high concentrations of polyunsaturated fatty acids and copper. Feeding diets with high concentrations of roasted whole soybeans increased the concentrations of polyunsaturated fatty acids and can lead to oxidized milk flavor. These data suggest that feeding roasted soybeans (or other fat sources that increase the concentrations of linoleic and linolenic acid in milk fat) should be limited if milk contains high concentrations of copper. Although dietary copper concentrations are not highly correlated with milk copper, excessive feeding of copper should be avoided when whole soybeans are fed.
Acknowledgments
This research was sponsored in part by Dairy Management Inc., Rosemont, IL.