270 MANUAL OF MILK PRODUCTS 



VII. Stable Flavors : A bad taste and cow stable smell. 



Causes: 1. Uncleanliness in milking. 



2. Keeping the cream or milk in or near a dirty cow stable. 



Remedies: 1. See that the stable and cows are clean before milking 

 and milk with clean, dry hands. 

 2. All milk should be removed from the stable as soon as 

 milking is finished. Never keep the milk or cream 

 near the stable or manure piles. 



VIII. Bitter Flavors : Indicated by a bitter taste. 



Causes: 1. Holding cream too long a time at low temperature 

 before churning. 



2. May develop in the starter. 



3. Bacteria brushed from the cow's udder while milking. 



Remedies: 1. Cream should not be held at well-water temperature 

 more than two days. Bitter flavors are often noticed 

 in cream which is hung in the well or set in the spring 

 for three or four days. 



2. Set the starter with a small amount of mother starter 



at 70 degrees F. rather than a large amount at 55 

 degrees. (One quart of starterline to 100 pounds 

 of pasteurized skim-milk is sufficient.) 



3. Milk clean cows in clean stables by clean hands. 



IX. Weedy and Food Flavors: Indicated by weedy and food 

 smell. 



Causes: 1. Cows feeding on weeds. 



2. Feeding strong scented food just before or during milk- 



ing. 



3. Exposing milk in an atmosphere laden with objectionable 



food flavors. 



Remedies: 1. By giving cows a plenty of good pasture feed they will 

 not eat weeds enough to flavor the milk. 



2. Do not feed silage, brewer's grain or slightly decayed 



feed shortly before or during milking. 



3. Do not keep milk in the same room with feed of any kind. 



X. Unclean Flavors : Unclean smell or taste. 



Causes: 1. Dirty cans and milk utensils. 



2. Dirty water may cause an undesirable aroma, but 

 nothing objectionable to the taste. 



