FOOD AND QUALITY OF MILK 129 



others undesirable ones, are produced. Butyric acid 

 fermentation is an example of the undesirable kind 

 and results in the production of butyric acid, which 

 gives stale butter its characteristic odor. By con- 

 trolling the processes of fermentation during the 

 manufacture of dairy products, the undesirable fer- 

 ments are prevented from gaining access to the milk, 

 and the desirable ferments are added and given every 

 opportunity to carry on the normal processes of fer- 

 mentation. Fresh, normal milk should have a pleas- 

 ant taste, and when obtained and handled in a cleanly 

 way, it will contain but few bacterial bodies. 



120. Influence of Balanced Rations. — When the 

 animal body is supplied with the necessary nutrients 

 for the various functional purposes, tlie largest 

 amount and the best quality of milk is secured. It 

 is only when unusual food stuffs and those deficient 

 in the requisite nutritive materials are fed that milk 

 of abnormal character is produced. One of the 

 objects of combining several grains and coarse fod- 

 ders to form a balanced ration is to furnish the 

 nutrients to produce the largest amount and best 

 quality of milk. Much experimental work has been 

 done to ascertain the relationship between the vari- 

 ous food stuffs and milk secretion. It was believed 

 at one time that certain foods contained special com- 

 pounds which stimulated milk secretion. It has 

 been found, however, that there are no special foods 

 which exert an influence on milk secretion not shared 

 alike by the common farm grains and well-prepared 



