Abstract
THE correlation of oxidized flavour scores in milk with physiological conditions of the cow, age, yield of milk, stage of lactation and heat indicates a hormonal control of this defect, and of the components in milk responsible for its development1,2. In the present investigation thyroxine was administered to 12 cows in an experiment of latin square change-over design3, to find out whether thyroxine had any effect on the development of oxidized flavour in the cow milk. Six cows in their first lactation period and 6 in their fourth or fifth lactation periods were used.
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