EFFECT OF SILAGE ON FLAVOR AND ODOR OF MILK. 23 



to milk. It is believed, however, that the conclusions state funda- 

 mentals which will have equal importance under all conditions. 



CONCLUSIONS. 



There is a wide variation in the flavor and odor of the milk from 

 individual normal cows receiving the same feeds. 



While silage-tainted barn air may have some effect on the flavor 

 and odor of milk, it is of relatively small importance under average 

 and even under extreme conditions. 



The flavor and odor of silage are largely imparted to milk through 

 the body of the cow. 



Silage which is fed one hour before milking is so quickly absorbed 

 that its taint is discernible in the milk. 



Silage should be fed immediately after milking. 



Not over 15 to 25 pounds of corn silage or 15 pounds of legume 

 silage can be fed twice daily after milking without imparting a dis- 

 cernible flavor and odor to the milk of cows of similar productive 

 capacity to those used in this experiment. 



Legume silage affects the flavor and odor of milk to a greater 

 extent than an equal amount of corn silage. 



Careful and prompt aeration of the warm milk will permanently 

 remove silage flavors and odors from slightly tainted milk and 

 Avill reduce the degree of more pronounced silage flavors and odors. 



Moderate quantities of corn silage fed after milking and the 

 milk promptly aerated may in some cases actually improve the flavor 

 of milk that would otherwise have a flat or insipid taste. 



While silage odors in the barn air have only a slight effect on the 

 flavor and odor of milk, it is best to provide adequate ventilation and 

 exercise other sanitary measures to insure the finest possible flavors. 



The feeding of badly decomposed or moldy silage imparts to 

 milk undesirable flavors. 



Cream from silage-tainted milk possesses and retains silage flavors 

 and odors to a greater extent than the milk from which it is taken. 



Condensed milk made from silage-tainted milk has a less per- 

 ceptible silage flavor and odor than the milk from which it is made. 



LITERATURE CITED. 



(1) 



1905. How does ensilage flavor get into milk? In Hoard's Dairyman, 

 V. 36, No. 8, p. 228. 



(2) Eenst, William. 



1914. Textbook of mUk hygiene, p. 149. 



(3) FAERINaTON, E. H. 



1905. Silage odor in milk. In Hoard's Dairyman, v. 36, No. 2, p. 32. 



(4) Henry, W. A., and Moeeison, F. B. 



1917. Feeds and feeding. 16th ed. p. 228. 



