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[Vol. XX, Part IV,
most dependable, though it was slightly less so than testing every month. Method
(2), wherein the tests were taken three times during the lactation was found to be
practically as accurate as bi-monthly testing. However, testing only twice during
the lactation also gave sufficiently accurate results, to recommend its use, under
conditions where it is difficult to obtain frequent tests. (R.S.)
The Influence of Tocopherols and Cod-liver Oil on Milk and Fat Production.
FRANK WHITING, J. K. LOOSLI, VALDMIR N. KRUKOVSKY AND K. L. TURK (1949).
J. Dairy Sci., 32, 133
E XPERIMENTS have been designed to study the effect of cod-liver oil and
tocopherol on milk and fat production of dairy cows. Sixteen cows in four
groups were fed successively on control ration, on control ration with 1 gm. of mixed
natural tocopherols, on control ration with 5 oz. of veterinary grade cod-liver oil
and on control ration with 1 oz. tocopherols and 5 oz. cod-liver oil for a period of
four weeks on each ration. Feeding 1 gm. to tocopherols increased slightly but not
significantly the fat test, the average daily milk and fat yield and the daily yield
of 4 per cent fat-corrected milk. The increase of 27 per cent in fat test obtained by
others on feeding 1 gm. tocopherol daily over a 20-month period could not be con-
firmed. Feeding 5 oz. of cod-liver oil alone or with 1 gm. tocopherol registered a
14 per cent decrease in fat test but an increase of 6 per cent in daily milk yield is
reported for the first time. Feeding tocopherol simultaneously with cod-liver
oil could not offset the drop in the fat test due to cod-liver oil feeding.
The tocopherol content of the milk fat and blood plasma was increased by feeding
tocopherols but was decreased by feeding cod-liver oil. Cod-liver oil had a
depressing effect on the carotene content of milk fat and blood plasma but this
could be prevented to some extent by supplementing with tocopherol. On the
other hand, vitamin A content of milk fat and blood plasma was increased by cod-
liver oil feeding. (A.K.)
The Use of Dried Skim Milk in Bread-making. S. VAN DAM, R. ABMA AND
J. G. RAVALLIER-WARFFEMINS (1948). Netherlands Milk and Dairy J. 2, 148
S KIM milk bread stays fresh longer, has a higher nutritive value and is softer
than water bread. The colour of the crust of the former is also finer brown
and its crumb has a fine creamy colour. Above all it solves to a great extent the
problem of utilising surplus skim milk, However, the claims of the American workers
that the size of skim milk bread is larger, could not be substantiated by the authors.
Of the different fractions of skim milk, the case in compound as found in milk had a
significant depressant effect on the size of the milk bread, while calcium caseinate
caused an improvement of the baking quality. By using this compound for bread
making, only 1/3 of skim milk was utilized but with the addition of 1.5 to 2 per cent
fat, 1 to 2 per cent dextrose and 0.004 per cent potassium bromate to the dough of
skim milk bread, a more superior loaf than the water bread was obtained. Heating
the skim milk either at 100ºC. for 30 minutes, at 110ºC. for 20 minutes or at 120ºC.
momentarily could improve the quality of the baked loaf. In using skim milk
powder for bread making, the size of loaf was not diminished by suitably preheating
the skim milk. (A.K.)