4 BULLETIN 1326, U. S. DEPT. OF AGRICULTURE 
TIME REQUIRED FOR GARLIC FLAVOR AND ODOR TO ENTER MILK 
In order to determine the time required for garlic flavor and 
odor to enter milk, cows were fed one-half pound of garlic, and 
samples of milk were taken at various intervals after feeding. When 
the samples were taken one minute after feeding, 31.3 per cent of 
the opinions rated the milk normal in both flavor and odor. Of 
the opinions designating garlic, 56.2 per cent rated the milk very 
slight garlic and 12.5 per cent rated it slight garlic in both flavor 
and odor. None of the opinions rated the milk strong garlic in 
‘either flavor or odor. 
400, 
PLRCENT OF OPINIONS . 
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oO 8 toe eee cee 
~ 
9 
Te ay ha = 
PP-EUM FLL ES TAAEN ONE AMINO TE AFTER FEEOIWNG GARLIC. _ 
B-SMPLES TAKEN ZILTOS 1AINEUTFES APVER KEEOING GARLIC, 
C- GUMLLES TAKEN ETFO? AUWNUTESAFPIER FEEDING GARLLC, 
D- SAIVPLEBS TAKEN IOTVO (042 ANIINMUTFES AFTER HEEDING. 
Deets A scrove 7 GFIRLIC 
mM LER» SLIGH?” QHUCLIC BE ercove CARLIC 
Fic. 2—Time required after consumption of garlic for garlic flavor and odor to enter 
e milk, 
Increasing the time interval between feeding and taking the 
milk samples from one minute to from three and one-half to five 
minutes, increased the percentage of opinions designating garlic in 
the samples. When the samples were taken at this time only 12.5 
and 6.3 per cent of the opinions rated the milk normal in flavor 
and odor, respectively. Of the opinions designating garlic flavor 
and odor, those rating the samples as strong garlic showed the 
higher percentage, 43.7 per cent representing flavor and 50 per cent 
representing odor in this group; whereas 12.5 and 31.3 per cent of 
