FIFTIETH ANNUAL CONVENTION 183 



milk produced by cows receiving this amount after milking 

 showed that 87.9 per cent of the opinions rated the samples, 

 taken at the next milking, as normal in flavor and 84.5 per 

 cent as normal in odor. Of the opinions designating off 

 flavors and odors, those rating the samples as very slightly 

 off showed the higher percentage, 6.9 per cent representing 

 flavor and 8.6 per cent representing odor, while 4.3 and 0.9 

 per cent of the opinions rated the flavor slightly off and off, 

 respectively, and 5.2 and 1.7 per cent gave the same ratings 

 to the odor. 



Effect of Immediate Aeration. 



In order to determine the effect of aeration on the 

 flavor and odor of milk produced by cows fed turnips one 

 hour before milking, the milk while still warm was run 

 over a surface cooler, cooling it below 45°. F., and samples 

 were again taken. 



In 251 opinions obtained on 43 samples of milk pro- 

 duced by cows receiving 15 pounds of turnips one hour be- 

 fore milking, the percentage of opinions rating the, milk 

 normal in flavor was increased by aeration from 30.7 to 51 

 per cent, and the percentage rating the milk normal in odor 

 was increased from 24.8 to 46.6 per cent. Before aeration 

 13 per cent of the opinions rated the milk off in flavor, 

 which was reduced to 10.4 per cent by aeration. Likewise, 

 the percentage of opinions rating the flavor as slightly off 

 was reduced from 27,2 to 19.1 per cent, and the percentage 

 rating it very slightly off was decreased from 29.1 to 19.5 

 per cent. 



Aeration had a similar effect on the odor of the milk. 

 Before aeration 15 per cent of the opinions rated the sam- 

 ples off, which was reduced to 12.8 per cent, and 29.9 per 

 cent rated the milk slightly off, which was reduced to 20.7 

 per cent, while those rating it very slightly off were reduced 

 from 30.3 to 19.9 per cent. 



When 30 pounds of turnips were fed one hour before 

 milking, aeration had a still more marked effect on the fla- 

 vor and odor of the milk. In 249 opinions obtained on 42 

 samples of milk produced by cows receiving 30 pounds of 



