UNITED STATES DEPARTMENT OF AGRICULTURE 
DEPARTMENT BULLETIN No. 1208 
Washington, D. C. T November 15, 1923 
EFFECT OF FEEDING TURNIPS ON THE FLAVOR AND ODOR OF MILK. 
By C. J. Babcock, Assistant Market Milk Specialist, Dairy Division, 
Bureau of Animal Industry. 
CONTENTS. 
Page. 
Object of the experiment 1 
Procedure 1 
The experimental feeding 3 
Check samples 3 
Feeding 15 pounds 1 hour before milking. 4 
Feeding 30 pounds 1 hour before milking. 4 
Feeding 30 pounds immediately after 
milking 5 
Page. 
Effect of immediate aeration 5 
Effect of feeding turnips on flavor and odor of 
cream 6 
Conclusions 7 
OBJECT OF THE EXPERIMENT. 
Dairymen realize the importance of succulent feeds in the ration 
of dairy cows and seek methods whereby a sufficient supply will be 
available the year round. Although silage and soiling crops are the 
most common succulent feeds, root crops are often found in the ration 
late in the fall and winter. 
Like other succulent feeds, 1 root crops may have a tendency to 
impart undesirable flavors and odors to the milk. In order to deter- 
mine whether such flavors and odors are imparted to the milk, feeding 
experiments were conducted by the Dairy Division at its experiment 
farm at Beltsville, Md. 2 The specific objects of the investigation 
were: 
To determine whether feeding turnips affects the flavor and odor of milk. 
If such is the case, to determine how turnips may be fed and the milk handled so 
as to minimize the effect, if objectionable, on the quality of the product. 
PROCEDURE. 
THE COWS. 
The investigation was conducted with four Holstein and four 
Jersey cows. The cows selected were giving milk relatively free from 
abnormal flavors and odors, when fed the basic hay and grain ration. 
1 The effects of silage, green alfalfa, and green corn have been studied and reported in Department of 
Agriculture Bulletin No. 1097, "The Effect of Silage on the Flavor and Odor of Milk," and in Bulletin 
No. 1190, " The Effect of Feeding Green Alfalfa and Green Corn on the Flavor and Odor of Milk." 
2 The author acknowledges the assistance of T.E.Woodward, in charge of the Dairy Experiment Farm, 
Beltsville, Md., and H. T. Converse, dairy husbandman, who supervised the experimental work at the 
farm. Thanks are due also to members of the market milk section of the Dairy Division who judged the 
many samples of milk. 
63229°— 23— Bull. 1208 
