12 



BULLETIN lO&l, U. S. DEPAKTMEISTT OF AGEICULTURE. 



servers noted that aeration diminished the degree of silage flavors 

 and odors to a greater extent as the quantity of silage fed was 

 increased. 



6. FEEDING CORN SILAGE AFTER MILKING. 



The practice of feeding silage after milking is recommended by 

 practically all authorities. The next step in this work was to de- 

 termine the quantity of corn silage that could be fed after milking 

 and not deleteriously affect the flavor and odor of the milk pro- 

 duced. Two of the cows were fed all the corn silage they would 

 consume in two feedings per day one hour after milking. One of 

 these individuals refused more than 30 pounds or 15 pounds at a feed- 

 ing, while the other readily consumed 50 pounds in two feedings of 

 25 pounds each. The milk from these cows, when mixed, represented 

 an average consumption of 40 pounds of silage per cow each day. 



Table 6.- 



-Effect of feeding 15 to 25 ponnrls of corn silage twice daily one hour 

 after milking. 





Result of sampling. 



MUk from cows fed 

 silage. 



Milk from 

 cows not 

 fed silage. 





Before 

 aeration. 



After 

 aeration. 



Nnmhor of PYnTniTiatinn«! 



25 



25 



25 











Off flavor 



15 

 10 



2 

 23 



1 



N ofl flavor . . . . 



24 









Off odor 



12 

 13 



2 1 



No ofl odor 



23 24 









The results in Table 6 show that when an average of 20 pounds 

 of corn silage per cow was fed just after each milking the milk took 

 on a slight feed flavor or odor in more than 50 per cent of the cases. 

 The flavor and odor detected were described as " slight feed " and 

 *' slight silage." This shows that while the feeding of corn silage 

 after milking is to be recommended, such a practice does affect both 

 flavor and odor when fed under conditions similar to those prevailing 

 in this experiment. It appears also that while men accustomed to 

 examining milk closely detected a slight feed flavor and odor, it was 

 present in quantities too small to be objectionable to the average con- 

 sumer, as 40 per cent of the samples did not show these character- 

 istics sufficiently to be detected when the milk was carefully exam- 

 ined by experienced men. 



It is interesting also to note that in the opinion of the majority 

 of the judges, the slightly sweetish flavor imparted enhanced rather 

 than detracted from the palatability of the milk. In no case were 

 the feed flavors and odors present to as great a degree as was found 

 in the sam]3les from cows fed 10 pounds of silage one hour before 

 milking. 



