6 
BULLETIN 1208, U. S. DEPARTMENT OF AGRICULTURE. 
of opinions rating the milk normal in flavor was increased from 6.7 
to 28.9 per cent, and those rating the milk normal in odor were 
increased from 4.2 to 22.9 per cent. 
Table 5. — Opinions on flavor and odor of 43 samples of aerated milk from cows fed 15 
pounds of turnips 1 hour before milking. 
Character of samples. 
Flavor. 
Odor. 
Opinions. 
Per cent. 
Opinions. 
Per cent. 
128 
49 
48 
26 
510 
19.5 
19.1 
10.4 
117 
50 
52 
32 
46.6 
Very slightly off 
19.9 
Slightly off 
20.7 
Off 
12.8 
Total 
251 
100 
2M 
100 
The percentage of opinions rating the samples very slightly off 
in flavor was increased from 25.8 to 35.7 per cent, and the percentage 
rating the samples very slightly off in odor was increasea from 18.7 
to 35.3 per cent by aeration. Before aeration 34.2 per cent of the 
opinions rated the samples off in flavor, which was reduced to 15.7 
per cent after aeration. Likewise the percentage of opinions rating 
the milk as slightly off in flavor was reduced from 33.3 to 19.7 per 
cent. 
A similar effect took place with the odor. Before aeration 39.6 
per cent of the opinions rated the milk off in odor, which was reduced 
to 18.1, and 37.5 per cent rated it slightly off which was reduced 
to 23.7 per cent by aeration. (Compare Table 6 with Table 3, and 
see fig. 1.) 
Table 6. — Opinions on flavor and odor of 42 samples of aerated milk from coiusfed 30' 
pounds of turnips 1 hour before milking. 
Character of samples. 
Flavor. Odor. 
Opinions. 
Percent. Opinions. 
Percent. 
72 
89 
49 
39 
28. 9 57 
35. 7 88 
19.7 59 
15. 7 45 
22.9- 
35.3 
Slightlv off 
23.7 
Off. . . 
18.1 
Total 
249 
100 249 
100 
EFFECT OF FEEDING TURNIPS ON THE FLAVOR AND ODOR OF CREAM. 
After aeration, some of the milk produced by cows receiving 30 
pounds of turnips one hour before milking was set aside for 24 hours, 
after which samples of cream were skimmed off by hand and judged 
for flavor and odor. A higher percentage of off flavors and odors 
was found in this cream than in the aerated milk from which the 
cream was obtained. Very slightly off and slightly off flavors 
and odors, however, were less frequent in the cream than in the 
milk. 
Out of a total of 81 opinions on 15 samples of cream skimmed 
from the aerated milk, 32.1 per cent rated the cream normal in 
flavor and 24.7 per cent rated it normal in odor. This is practically 
the same as the milk from which it was skimmed, as 30.9 per cent 
