EFFECT OF SILAGE ON" FLAVOR AND ODOR OF MILK. 11 



The flavors and odors in the milk of the silage-fed cows were 

 noted as " fermented feed," " feed." or " slight silage," " silage," or 

 " strong- feed " in all cases. The results in Table 5 show that milk 

 from cows fed 30 pounds of corn silage before milking had a decided 

 feed flavor and odor. The taste and smell of the feed were noted in 

 every case by all the judges. In the opinion of these men, sufficient 

 was present to be noted by even those consumers giving but little at- 

 tention to the flavor and odor of the milk supplied them. 



EFFECT OF AEEATION. 



Although a feed flavor and odor were noted by all the men who 

 passed upon the aerated milk, the degree present was diminished. 

 This shows that when silage is fed in these quantities just before 

 milking, aeration may be of much assistance in decreasing the flavor 

 and odor of silage. 



The milk from the other 2 cows in the barn in alternate stalls 

 from those fed silage was examined as a check on the barn air and the 

 basic ration which all the cows were receiving. 



Comparing the results in this experiment with those obtained in 

 Experiment No. 2, the effect of the new factor, ventilation, on the 

 flavor and odor of milk produced by cows not fed silage is strikingly 

 shown. (Compare the columns for the check cows in Tables 2 and 

 6). Proper ventilation may play an important part in ridding the 

 barn of manure odors. Adequate ventilation is, therefore, important 

 in limiting undesirable flavors and odors which may be absorbed 

 during milking. 



This experiment also shows that feeding 30 pounds of corn silage 

 one hour before milking gives the milk a feed flavor and odor suffi- 

 cient to render it objectionable to most consumers. Another point 

 brought out was that, whether silage is fed immediately after being 

 taken from the silo or allowed to air somewhat before feeding, the 

 milk produced carries strong feed flavor and odor. This feed flavor 

 and odor had a tendency, however, to be stronger in the milk when the 

 silage was fed fresh from the silo. Even when as low as 10 pounds 

 of silage per cow were fed a silage flavor was imparted to 85 per cent 

 of the samples in a sufficient degree to be noted by those looking care- 

 fully for it. The degree of flavor, however, was much less than 

 when 20 or 30 pounds were fed in a like manner. It may be said 

 that not until 20 pounds or more were fed did the feed flavor and 

 odor become so pronounced as to make the milk decidedh^ objection- 

 able to a majority of consumers. In fact, it was the opinion of the 

 judges that the flavor imparted when 10 pounds of corn silage were 

 fed enhanced the palatability of the milk. 



It was apparent that the greater the quantity of silage fed before 

 milking the more pronounced the feed flavor and odor. The ob- 



