CARE OF MILK FOR CHEESE-MAKING 7 



which undesirable flavors are absorbed are the keep- 

 ing of milk in or near cellars, silos, stables, pig-pens, or 

 any place where strong-smelling substances of any 

 kind are present. 



FLAVORS FROM FOOD EATEN 



Certain foods that have strong taste and odor Im- 

 part to milk their characteristic flavors wlien eaten 

 within a few hours before milking. Most common 

 among these are onions, garlic, ra^e^ turnips, leeks^ 

 cabbages, ragweed and decayed ensilage^ Experi- 

 ments have shown that with most of these the effects 

 are largely, if not entirely, avoided when milk is not 

 drawn for 8 to 12 hours after such food is eaten, 

 provided an abnormal amount has not been taken. 

 Similar results, but in milder form, may come from 

 the feeding of excessive quantities of such materials 

 as swill, brewers' grains and distillery slops. It is 

 a safe rule, in the case of milk to be used for cheese, 

 not to use at all such foods as are in danger of taint- 

 ing milk, such as turnips, cabbages, rape, etc., and to 

 keep cows where they cannot get at anything that 

 may endanger the quality of the milk for cheese- 

 making. Some green fodders, like second-growth 

 clover, rye, etc., have been found to produce gassy 

 and tainted milk and cheese. Such a condition is 

 more likely due to bacteria on these foods than to 

 any peculiar property in the foods themselves. 



There is one marked point of difference between 

 bad flavors of bacterial origin and those coming from 

 absorbed flavors and strong-smelling food. The 

 latter manifest their presence in the milk clearly 



