EXPERIMENT STATION WORK RELATING TO PURE MILK. 287 



effects on the ireneral condition of the animals nor on the flavor and 

 keepin<r quality of the milk. With the possible objection to the »ise 

 of all fermented l)v-prodncts quoted al)ove, Lindsey believes that 

 Avhen fed in moderate quantities fresh brewers' grains that have been 

 dried innnediately by modern methods have no bad effect on the 

 character of the milk product. While no experiments were made 

 with the wet brewers' grains, Lindsey comments u])on their use as 

 follows : 



It Is not believed that the wet brewers' grains are an ol)j('etionable feed stuff 

 wluMi fed in a frosli conditloii and in niodi'vato (Hiantities. It nnist lie rciiicni- 

 bored, liowi'vcr. that tlu'v art- likely to spoil easily, excepting when the tempera- 

 ture is low. and the partly deeoniposfnl grains would not be considered suitable 

 lor producing first-class niilU. When milk is intended for the use of infants, 

 young children, or invalids, it is better not to use the wet grains. 



It is well known that certain weeds eaten l)y cows give milk a 

 characteristic flavor. Clark" found that the substance in bitterweed 

 responsible for such a flavor was held largely or entirely Ijy the 

 milk serum, and could, therefore, be removed from cream by washing, 

 which was done by mixing the cream with two or more times its 

 volume of warm water and again se})arating. Xo methods tested 

 were successful in removing this odor from the milk or the odor of 

 garlic or wild onion from either milk or cream. 



Similar experiments were made by Anderson^ in getting rid of 

 flavors in ])utter which seemed traceable to weeds eaten by cows. 

 The odor was removed by washing the cream, and also by pasteuri- 

 zation. 



In this connection may be mentioned a fishy flavor in milk, de- 

 scribed l)y Harding, Kogers. and Smith.'" The product of a particu- 

 lar dairy was of no connnercial value on account of its rank disagree- 

 able odor and taste. The taint was traced to the milk of one cow, 

 which was ai)j)arently healthy, but the actual cause of the trouble 

 was not ascertained. 



STABLES AND YARDS. 



AMiile many odors in milk are unquestionably due to unsuitable 

 feeds eaten bv cows, as has l)een shown bv the different illustrations 

 from ex|x'riment station literature, many more are probably due to 

 absorption from the atmosphere by the milk when it is allowed to 

 remain in unclean stables, or where decomposing matter is present. 

 At the Wisconsin Station •* after milk contained in an open pail had 

 been placed upon silage within a silo for one hour, the silage odor 

 was detected in the milk by experienced judges in 107 out of 120 

 examinations. The milk, however, did not acquire the odor so readily 



o Alabama College Sta. Bui. 121. ^ New York State Sta. Hul. is:; 



6 California Sta. Upt. 1!MH'-:'., p. 1121. ''Wisconsin Sta. Bui. ')!). 



