SO.Ml': Ol' Till': CAUSLS AND 'HIEIR l'Ki;\i;\l'l()\ o2t 



to the butter. One of the authors, when scoring educational 

 butter, stated in writing to one of the exhibitors that the butter 

 had a pecuhar flavor that was undoubterily caused by one (jf his 

 cream vats leaking. Upon examination he found this to Ije the 

 case. 



Feed Flavors. — Some feeds ha\'e a pronounced effect upon 

 the fla^'or of cream and butter; some of these are desirable and 

 others undesirable. The fla\'or of turnip tops or turnips affects 

 the sale of butter; but its effect can be largeh' overcome if these 

 are fed after milking. Where cows have access to leeks, wild 

 onions or garlic, very undesiral)le flavors will l;e prijduced in 

 milk, cream and butter. Garlic and wild onions produce such a 

 disagreeable, pungent flavor in butter that some creameries 

 ha\'e refused to buy cream so flavored, while other creameries 

 make a difference of lo cents a pound in the price of the milk-fat. 



Ayers and Johnson, in Farmer's Bulletin No. 6io, gi\'e the 

 results of their investigation on this subject. 



For the Removal of Garlic or Onion Flavors. — It is a well- 

 known fact that heating milk or cream to a high temperature 

 will eliminate, in whole or in part, flavors of a volatile nature. If 

 we combine with this the aeration of cream, through forcing or 

 blowing air into it under pressure, this will further aid in the 

 removal of such flavors. 



In Farmer's Bulletin 608 of the U. S. Department of Agri- 

 culture is given an outline of an experiment for the remoA'al of 

 onion or garlic flavor. In this experiment a vertical, cylinder- 

 shaped, jacketed tank, with an agitator in it, was used for hold- 

 ing and heating the milk or cream, and above this was placed a 

 smaller tank with a perforated bottom. The milk or cream was 

 heated, the temperature being maintained at 145° F. or above 

 Air was then blown into the milk or cream through a pipe 

 extending almost to the bottom of the tank; and at the same 

 time the milk or cream was constantl}- pumped into the upper 

 tank with the perforated bottom, from which it ran back, in 

 fine streams, which reduced the foam on the top of the milk or 

 cream in the larger tank. 



It was found in this experiment that the higher the tem- 



