Abstract
SummaryA re-investigation has been made of the nature of the tainting substances present in butterfat possessing the weed taint which arises through the ingestion of Lepidium spp. by dairy cattle. Some 0.5 ppm of skatole were isolated from Lepidiumtainted butterfat, along with 0.3 ppm indole. Flavour evaluation tests demonstrated that the skatole was principally responsible for the flavour defect, somewhat modifying the conclusions arrived at by earlier investigators.
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