FIFTIETH ANNUAL CONVENTION 185 



odor of the milk very slightly off and slightly off, respect- 

 ively, while 24.7 and 18.5 per cent gave similar ratings to 

 the cream. The opinions rating the cream off in flavor and 

 odor showed a higher percentage than those giving a sim- 

 ilar rating to the milk; 25.9 and 32.1 per cent rating the 

 cream off in flavor and odor, respectively, while only 7.4 

 and 9.9 per cent gave similar ratings to the milk. It ap- 

 pears, therefore, that when off flavors and odors are pres- 

 ent in milk, these flavors and odors are more pronounced 

 in the cream from such milk. 



Conclusions. 



Feeding turnips to dairy cows at the rate of 15 pounds 

 one hour before milking produces objectionable off flavors 

 and odors in the milk. 



Increasing the amount of turnips fed one hour before 

 milking from 15 to 30 pounds, increases to a very marked 

 degree the intensity of the off flavors and odors produced 

 in the milk. 



Feeding turnips at the rate of 30 pounds immediately 

 after milking has but little detrimental effect on the flavor 

 and odor of the milk. 



Proper aeration reduces strong off flavors and odors in 

 milk, caused by feeding turnips, and some of the slight off 

 flavors and odors may be eliminated. 



The off flavors and odors produced by feeding tur- 

 nips are more pronounced in the cream than in the milk. 



