New York AGRICULTURAL EXPERIMENT STATION, 113 
able, herring flavor. This flavor was found to be due to the milk 
of a single cow, the flavor being very pronounced in the freshly 
drawn milk. The rejection of the product of this cow rendered 
the remaining output entirely satisfactory. Careful observation 
failed to show anything in the food which produced this con- 
dition, nor could germs be found in the milk which would reproduce 
the fishy flavor when inoculated into the udder of another cow. A 
case of a similar flavor in another dairy was recently brought to 
our attention and the trouble located again in the product of a 
single cow. In this case the cow had been giving milk for a long 
period and had nearly dried up. The rejection of her milk was 
followed at once by a disappearance of the trouble. In both these 
cases the trouble seemed to be due to some physiological disturb- 
ance of the cow, its exact nature not having been more closely de- 
termined. 
Bitter flavor.°— One of the frequent troubles of milk in winter 
is the formation of a marked bitter flavor. A case of this in the 
manufacture of neufchatel cheese was found to be due to the milk 
from a single dairy and probably due to germ action. More recent 
work with the product of another dairy was rewarded by the isola- 
tion of an organism, which was present in large numbers and 
readily reproduced the bitter flavor when introduced into good milk. 
Sweet flavor.i— There are various objectionable flavors in ched- 
dar cheese which are referred to indiscriminately as sweet or fruity 
flavors. While they appear at irregular intervals in the product 
of any factory, in the aggregate they cause a heavy loss to the dairy 
industry each year. The study of a large number of cheeses having 
these flavors indicated that the trouble is probably due to the 
presence of yeasts. In some cases we were able to reproduce these 
flavors when making experimental cheese by adding starters of 
certain yeasts at the beginning of the process of manufacture. 
Important as this discovery promised to be we were unable to make 
further progress because of the fact that the methods of recognizing 
and studying yeasts were not sufficiently developed to permit us to 
follow the matter and determine the avenue through which these 
yeasts gained entrance to the milk. 
Rusty spot'? is the name given to small Scltsas aie -red points or 
patches which sometimes appear scattered quite evenly through the 
” Bul. 183-181-183; same in Rpt. 19:38-40 (1900). 
“ Bul. 183:184-187; same in Rpt. 19:40-44 (1900). 
® Bul. 183:187-193; same in Rpt. 19:44-57 (1900). 
