/oo 
F7./9//0/2 
O0O& 
EFFECT OF FEEDING TURNIPS ON FLAVOR OF MILK. 7 
rated the milk normal in flavor and 25.9 per cent rated it normal in 
odor. Of the opinions designating very slightly off and slightly 
off flavors and odors, the greater percentage rated the milk in these 
groups: 40.7 and 21 per cent rated 
the flavor of the milk very slightly 
off and slightly off, respectively, 
while 23.5 and 18.5 per cent gave 
similar ratings to the cream. Like- 
wise, 39.5 and 24.7 per cent of 
the opinions rated the odor of the 
milk very slightly off and slightly 
off, respectively, 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 similar 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 appears, therefore, 
that when off flavors and odors 
are present in milk, these flavors 
and odors are more pronounced in 
the cream from such milk. (See 
Table 7 and fig. 2.) 
/? B /? B 
Y?-Af/L/< 
X^A/OGM#L BID V£#Y <SUGHTLY OFF 
WSL/GHTLYOFF ■ OFF 
Fig. 2.— Relative effect on milk and cream. 
Table 7. — Opinions on flavor and odor of 15 samples of aerated milk and cream from 
cows fed 30 pounds of turnips 1 hour before milking. 
Flavor. 
Odor. 
Character of samples. 
Milk. Cream. 
Milk. 
Cream. 
Opinions. 
Percent. 
Opinions. 
Percent. 
Opinions. 
Percent. 
Opinions.; Percent. 
Normal 
25 
33 
17 
6 
30.9 
40.7 
21.0 
7.4 
26 
19 
15 
21 
32.1 
23.5 
18.5 
25.9 
21 
32 
20 
8 
25.9 
39.5 
24.7 
9.9 
20 
20 
15 
26 
24.7 
Very slightly off 
Slightly off 
24.7 
18.5 
Off 
32 1 
Total 
81 
100 81 
100 
81 
100 
81 ion 
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 turnips are more 
pronounced in the cream than in the milk. 
