pronounced sour taste and smell. The older the samples, the more 

 pronounced became the cheesy taste and odor. The milk from the 

 Gows fed distillers" grains did not sour any quicker than that pro- 

 duced by the cows receiving the Buffalo gluten ration, nor could any 

 particular odor be observed that could be attributed to the effect of 

 the former feed. 



The Walther and Gerber test was also applied. This test consists 

 in placing t,o cubic centimeters of milk in a sterilized glass cylinder, 

 the mouth of which is plugged with cotton batting, and maintaining 

 the milk at a temperature of 45° C. for 12 hours. If souring does 

 not take place within this time, the milk is considered satisfactory. 

 The milk from the cows on both rations was kept at a temperature of 

 35° C. and 45'' C. for the required time without coagulation or 

 showing any tendency to sour. 



In this connection attention should be called to the fact that 

 condensed milk manufacturers will not accept milk m;)de from any 

 food that has undergone fermentation. They state "that experience 

 has shown that such foods do impart the objectionable flavors and 

 odors, also that they seriously affect the keeping quality ; and they 

 furthermore make a dangerous milk for use among infants, children 

 or invalids, and are oftentimes the cause of trouble among adults in 

 normal health." 



So far as the present experiment is concerned, it is believed that 

 the healthfulness of the milk for all ordinary purposes was not im- 

 paired by the feeding of reasonable quantities of distillers' grains. 

 It is understood that practically all of the grains now upon the 

 market are made from distillery slop that has been dried inuiiediately 

 after the distillation of the alcohol. It is unquestionably true that 

 partly decomposed foods of any kind do impart a bad flavor and 

 odor to milk, and quite likely are the cause of digestive disturbances, 

 especially in case of infants, young children and invalids. Whether 

 fermented residues that have not undergone any putrefactive changes 

 would produce similar effects, seems questionable. It is believed 

 that much of the bad flavor and odor found in ordinary milk is 

 absorbed from an impure atmosphere, rather than from the feed 

 given the cow. The subject is worthy of careful study on the part 

 of the experiment stations. 



