MILK FAULTS 191 



tastes caused by foods do not increase on 

 standing, while those from udder complaints do. 



(d) Cows eating orchard tree leaves carrying on 



their surface bacteria and yeasts which bring 

 about this taint. 



(e) Lack of cleanliness with dairy utensils : but this 



is produced after the milk leaves the cow, and 

 has nothing to do with feeding. 



" Ropy milk," may be produced when cows eat 

 certain plants, such as butterwort (Pinguicula) and dog's 

 mercury. 



Strong objectionable flavours may be due to cows 

 eating garlic, meadow saffron, sun spurge, buttercups, 

 pine leaves, and shoots of trees, etc. Garlic is said to 

 colour the milk yellow, while fenugreek and madder 

 give it a red colour. Salt may become tainted by 

 exposure to insanitary conditions, and impart a bad 

 flavour to butter. 



XXV. RATIONS FOR DAIRY COWS. 



In compounding rations for dairy cows, it is 

 necessary to keep in mind that fodder crops (hay, 

 straw, etc.) and root crops will generally form the basal 

 part of ration. These are bulky and poor in albumin- 

 oids. The fodder crops are very high in fibre, hence 

 the concentrated mixture used should be : 



1. Rich in albuminoids ; 



2. Fairly rich in oil ; 



3. Low in fibre ; 



4. Attractive in flavour, and of a fairly laxative 



character. 



