FIFTY-FIRST ANNUAL CONVENTION 99 



The garlic fed was of the variety commonly found 

 growing wild. Only the garlic tops were fed, and at the 

 time of feeding were about 10 or 12 inches high. They 

 were cut into short lengths and mixed with ground feed, 

 in order that the cows would readily consume the garlic. 



Samples were taken from the milk of each cow at the 

 time of milking, given a key number and cooled, but not 

 aerated. The samples were judged for flavor and odor by 

 experienced judges, who had no knowledge of the key. An 

 ''opinion," as this term is used in this bulletin, denotes the 

 decision of the judge in regard to one sarnple. 



Using the term "garlic" to signify flavors and odors 

 which the judges believed to be due to garlic, the following 

 classification was used: Normal, very slight garlic, slight 

 garlic, and strong garlic. When no garlic flavor or odor 

 was perceptible the sample was rated normal, and when. 

 a garlic flavor or odor was perceived the sample was rated 

 according to the degree in which the judge considered gar- 

 lic to be present. 



MILK TESTS 

 Check Samples. 



The check samples were taken. from milk produced by 

 cows which were fed no garlic. At the beginning of the in- 

 vestigation some garlic flavor and odor were perceived in 

 these samples. A total of 180 opinions on 26 samples show- 

 ed only 78.9 per cent rating the milk normal in flavor, and 

 77.8 per cent normal in odor. Although the larger percent- 

 age of the cases of garlic flavor and odor were rated very 

 slight garlic, some were rated slight garlic and strong gar- 

 lic. (See Table 1, group 1, and fig. 1, A). 



Investigation as to the cause of garlic flavor and odor 

 in the check samples showed that at least five of these sam- 

 ples were produced by cows which inhaled some garlic 

 odor as they were standing by the side of cows consuming 

 garlic. The opinions on these five samples showed only 36.8 

 per cent rating the milk normal in flavor and 34.2 per cent 

 rating the milk normal in odor. Opinions were equally di- 

 vided between very slight garlic and slight garlic; 23.7 per 



