104 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



garlic flavor and odor could enter the milk would be by the 

 odor being inhaled, then absorbed by the blood in the lungs, 

 and so transmitted to the milk. In order to determine 

 whether this actually took place, cows were forced to inhale 

 garlic odor for 10 minutes and were then milked at varying 

 intervals after inhalation. The inhalation took place in 

 such a manner that there was no possible chance for the 

 cows to consume any of the garlic, and outside of the milk- 

 ing barn in order that there should be no chance of a garlic- 

 permeated atmosphere surrounding the milk. Therefore, 

 any garlic flavor or odor perceptible in the milk would of 

 necessity come by absorption from the lungs into the blood 

 stream and thence to the udder. 



When the cows were milked two minutes after inhaling 

 garlic for 10 minutes (or 12 minutes after they began to 

 inhale garlic), the garlic flavor and odor were very pro- 

 nounced in the milk. The larger percentage of opinions — 

 i. e., 87.5 per cent — rated the flavor of the milk strong gar- 

 lic, whereas 12.5 per cent rated it slightly garlic. There 

 were no opinions rating the flavor either normal or very 

 slight garlic. The garlic odor was even more pronounced 

 than the garlic flavor, 100 per cent of the opinions rating 

 the odor of the milk strong garlic. 



Having determined that the garlic flavor and odor en- 

 ter the milk by inhalation, in order to further determine 

 the length of time after inhalation that the flavor and odor 

 continue perceptible in the milk, the time interval between 

 inhalation and milking was increased to thirty minutes. 

 When the samples were taken at this time, the garlic flavor 

 and odor, although not so intense as after the two-minute 

 interval, were present to a marked degree, 14.3 per cent of 

 the opinions rating the milk normal, and 42.9 per cent rat- 

 ing it strong garlic in both flavor and odor. Opinions were 

 equally divided between very slight garlic and slight garlic, 

 21.4 per cent being in each of these groups for both flavor 

 and odor. 



Increasing the time interval between the inhalation 

 and milking from 30 minutes to 60 minutes, decreased to a 

 considerable degree the intensity of the garlic flavor and 



