EFFECT OF GARLIC ON FLAVOR AND ODOR OF MILK 3 
odor, 5.6 per cent rated the flavor and 6.3 per cent rated the odor 
very slight garlic, whereas 4.2 per cent of the opinions rated the 
samples slight garlic in both flavor and odor. None of the opinions 
rated a sample as strong garlic in either flavor or odor. (See Table 
1, group 3, and fig. 1, C.) 
~~ 
9 
9 
ye us 
g 
8 
30 
PERCENT” OF OFYINIONG 
v 
S 
8) 
oO 
A ALL CHECK B2GNMPLES 
B—CMLECA EANIPLLS PRON COLES STAWL- 
ING BY SIO OF COKES CON BOUHAING CARLIC 
OC MONROE SAMPLES FROM COWS F¥17 77 
PYS 1 CLT FVCE GAIL FIONS bE LRE F-IAEIN 
7O SS epee ae ak CLOSE FYOOXKVKAA7 FO 
ae 
[woes Beviewr arete 
Maer GLIGHT GARLIC Eiszewe CARLIC 
Fie. 1.—Check samples 
TABLE 1.—Flavor and odor found in check samples of milk 
[Group 1: All check samples taken during experiment. Group 2: Check samples produced 
by cows standing by the side of cows consuming garlic during milking. Group 3: 
Check samples produced by cows withewhich precautions were taken to prevent close 
proximity to garlic] 
Percentage of opinions 
Rating Flavor Odor 
—— | | | [| 
LU Cpls Rt 22s SR ee peeey (Oe oe en 78.9 36.8 
90. 2 77.8 34. 2 89.5 
ree SHEBL Paraie to <6 2 0 es eS 9.5 23. 7 5.6 10.5 26. 3 6.3 
SSE PSE Pe eg a ie ee 8.3 23.7 4.2 8.9 26. 3 4.2 
SUES EDS OGLE oar es Re < Ree ae 3.3 15.8 0 2.8 Psa 0 
