EFFECT OF SILAGE ON FLAVOR AND ODOR OF MILK. 13 



EFFECT OF AERATION. 



This milk was afterwards aerated, resampled, and examined. 

 After aeration, instead of 50 per cent of the samples containing a 

 recognizable feed flavor and odor, it was observed in less than 10 

 per cent of the samples. From this we may conclude that careful 

 aeration of the warm milk from cows fed up to 20 pounds of silage, 

 twice daily after milking, will materially reduce the degree of feed 

 flavor present. Cows are usually fed less than 50 pounds per cow 

 per day. If this is fed after milking, and the milk carefully aerated, 

 it is probable that the feed flavors and odors present will be so 

 slight as to be passed by the average consumer without observation. 

 It must be recognized, however, that this work was done with care- 

 fully made silage. It is also probable that the sudden feeding of 

 com silage in quantities as great as 40 pounds a clay to a cow not 

 accustomed to receiving it might have a more decided effect on the 

 flavor and odor of milk for the first few days, or until the cow's 

 stomach became accustomed to handling this quantity. It was noted 

 that as each phase of the work with silage progressed the feed flavor 

 and odor were detected less frequently by the judges, even though 

 the same quantity was fed from day to day. 



As a check on the cows fed silage, the milk from the other pair 

 standing side by side was sampled. The flavors and odors of these 

 check samples, with one exception, were described as " normal," 

 " natural," " mild," " good," and " excellent." 



EFFECT OF CONDENSING ON SILAGE-FLAVORED MILK. 



Ten gallons of milk from cows not receiving silage was passed 

 through a saturated silage atmosphere in the apparatus shown in 

 Figure 1. This gave the milk a more decided silage flavor and 

 odor than was observed when silage was fed even under the extreme 

 conditions of Experiment No. 2. The milk was then condensed in a 

 commercial apparatus and the resultant product sampled. 



In the early days several large firms buying milk for condensing 

 purposes discriminated against milk from cows fed corn silage. 

 This examination was conducted to secure information on the effect 

 of silage on condensed milk. It was noted by all the judges that 

 the distillate taken from the silage milk during condensing con- 

 tained a concentrated silage flavor and odor, much more so than the 

 milk itself before condensing. It was noted also that the condensed 

 milk had much less silage flavor and odor than the milk from which 

 it was manufactured. 



FEEDING SPOILED SILAGE. 



Dairymen are frequently warned by authorities not to feed spoiled 

 silage because of its effect on the milk flavor. Experiments were 



