Abstract
Alpha-tocopherol is the natural antioxidant in milk preventing the oxidation of milk fat and development of off-flavour and off-odour. The feeding of dairy cows can significantly affect plasma and milk concentrations of α-tocopherol. There is growing interest in the use of legumes in milk production and so it is important to investigate their effects on milk a-tocopherol as well as the oxidation of milk fat during storage and, hence, shelf-life of milk.
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