106 ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



16 minutes, 30 minutes, and 45 minutes after feeding. The 

 blood was examined approximately 24 hours after the sam- 

 ples were drawn, coagulation being prevented by the addi- 

 tion of sodium- citrate. 



The sample drawn 16 minutes after feeding was rated 

 "not perceptible," as the judges failed to identify a garlic 

 odor. The sample drawn 30 minutes after feeding showed 

 the garlic odor to such an extent that the judges readily 

 identified it, while the sample drawn at 45 minutes after 

 feeding gave off a strong odor of garlic. 



A comparison of these blood tests with the milk tests 

 shows what appears to be a discrepancy, as it required a 

 greater lapse of time between feeding the garlic and taking 

 the samples for the garlic to be perceived in the blood than 

 in the milk. This may be due to one or more causes. The 

 garlic flavor and odor may have an affinity for fat and, 

 therefore, pass rapidly from the blood to the milk. It may 

 also be that garlic is more easily perceived in milk than in 

 blood. 



Conclusions. 



Garlic flavor and odor were detected in the milk when 

 the milk samples were taken one minute after feeding gar- 

 lic. 



The intensity of the garlic flavor and odor increased as 

 the time interval between feeding the garlic and taking the 

 milk samples increased, until at 10 minutes a high degree of 

 intensity was reached. 



Garlic flavor and odor were present in milk to a very 

 objectionable degree when the cows consumed one-half 

 pound of garlic four hours before milking. 



As the time interval between garlic consumption and 

 milking increased, the intensity of the garlic flavor and odor 

 in the milk decreased, and at seven hours had practically 

 disappeared. 



Strong garlic flavor and odor were found in milk drawn 

 two minutes after the cows inhaled garlic for 10 minutes. 



As the time interval between the inhalation of garlic 

 and milking increased, the intensity of the garlic flavor and 



