New York Agricultural Experiment Station. 31 



These two classes can usually be separated by observing the 

 following points; 



Troubles due to the action of bacteria, yeasts and molds are 

 rarely noticeable when the milk is freshly drawn, but continue 

 to increase with the lapse of time. 



Troubles due to compounds existing in the food or developed 

 in the body of the cow will be most marked while the milk is 

 warm and will not increase on standing. When the odor is due 

 to absorption the increase will cease as soon as the milk or but- 

 ter is removed to an untainted place. 



ABSORBED ODORS. 



The danger of unpleasant flavors due to the cow has long been 

 known and considerably overestimated. The effect of eating 

 garlic, onions, etc., is unmistakable because of the highly-pene- 

 trating aromatic chemicals which find their way through the cow 

 to the milk secreted. However, with the present rational ideas 

 regarding feeding, it is unusual that the cow receives anything 

 which will carry objectionable odors over into the milk. 



A source from which we sustain much greater loss is that of 

 vile odors aborbed after the milk has been drawn. This is a 

 danger which is very real and yet for the most part entirely 

 overlooked. Milk left for even a few minutes in the average 

 stable air or poured into bad smelling cans or placed to cool in 

 a tank of foul water will quite uniformly acquire a disagreeable 

 smell which may not be noticed by the farmer, but when com- 

 mented upon by the maker at the factory will be blamed upon 

 the cow or something she has eaten. 



Odors of this class are most noticeable in the milk and cream 

 trade and are of less importance in the butter and cheese in- 

 dustry because there is more time and opportunity to remove 

 them before the product reaches the consumer. 



QDORS PRODUCED BY PLANT GROWTH IN THE MILK. 



In the very nature of things odors of this class can not appear 

 until the lapse of sufiflcient time to enable the bacteria, yeasts or 



