MILK 29 
astringent taste in rusted vessels in consequence of the 
formation of iron lactate. A. “fishy” taste may also be 
present when the milk vessels are rusty or when they 
have not been rinsed free of soap powder. 
Certain aromatic feeds impart a characteristic odor 
and taste to the milk. Among these are ensilage, rape, 
cabbage, and beets, turnips, rutabagas, carrots, and their 
tops. This is not ordinarily due to the ingestion with the 
feed of substances responsible for the taste and odor and 
their elimination with the milk through the udder, but 
to the absorption by the milk of the odor of the feed from 
the air of the stable. This is demonstrated by the fact 
that when these feeds are fed in ordinary quantity and 
after milking, and not immediately before or during 
milking, the odor and taste of the milk are not affected. 
If these feeds are given in large quantity, it is probable 
that some of the aromatic substances may be excreted 
through the udder. In the case of garlic, however, the 
volatile oil to which the odor of that substance is due is 
eliminated through the udder in the milk. Odors are 
readily absorbed by milk, especially when it is warm. 
Milk drawn and allowed to stand in an unclean or poorly 
ventilated stable will acquire a stable-like odor and taste. 
It has been demonstrated experimentally that if milk 
at a temperature of 14 to 22° C. (57 to 72° F.) is ex- 
posed to the odor of ensilage or horse manure for a half 
hour to an hour and a half it will acquire an odor and 
taste resembling these substances (Russell). 
Abnormal odors and tastes result also from the 
growth of bacteria in milk. The activity of the pepton- 
izing bacteria may produce first a bitter taste, due to 
the production of peptone, and later a foul and unpleas- 
ant odor and taste, the result of decomposition processes. 
