ei ae 
EFFECT OF GARLIC ON FLAVOR AND ODOR OF MILK 5 
the opinions rated the flavor very slight garlic and slight garlic, 
respectively, and 43.7 per cent rated the odor as slight garlic, none 
of the opinions rating the odor very slight garlic. 
A further increase in the time interval between feeding the garlic 
and taking the milk samples to from six to seven minutes increased 
to a marked degree the percentage of opinions designating garlic 
in the milk. When the samples were taken at this time, 73.3 per 
cent of the opinions rated the milk strong garlic in flavor, and 
73.4 per cent rated it strong garlic in odor, while none of the opin- 
ions rated the milk normal in either flavor or odor. Of the opinions 
on flavor rating the milk very shght garlic and slight garlic, 26.7 
per cent rated it very slight garlic, whereas none rated it slight 
garlic; and 13.3 per cent of the opinions on odor were rated in each 
of these groups. 
Increasing the time interval so that from 10 to 1014 minutes 
elapsed between feeding garlic and taking the milk samples fur- 
ther increased the intensity of the garlic fiavor and odor in the milk. 
When the samples were taken at this time, 20 and 80 per cent of the 
opinions rated the milk slight garlic and strong garlic, respectively, 
in both flavor and odor. None of the opinions rated a sample nor- 
mal or very slight garlic in either flavor or odor. (See Table 2 
and fig. 2.) 
TABLE 2.—Time required for garlic flavor and odor to enter milk 
[Percentage of opinions detecting garlic in samples of milk produced by cows consuming one-half pound 
of garlic at various intervals after feeding] Z 
Flavor—Time interval between feeding | Odor—Time interval between feeding 
and taking milk sample and taking milk sample 
Rating ae 
1 34% to5| 6 to7 |10to10'4 hcl 344 to | 6 to7 |10to10% 
minute | minutes | minutes | minutes | minute.| minutes | minutes | minutes 
Per cent | Per cent | Per cenit | Per cent | Per cent | Per cent | Per cent | Per cent 
Winraaliir2 32 coanes 31.3 12.5 0 0 31.3 6.3 
Very slight garlic____- 56. 2 1285 26.7 0 56. 2 0 13.3 0 
Slight garlic______.__- iA 31.3 0 20. 0 12.5 43.7 13.3 20.0 
Strong garlic. ___-___- 0 43.7 73.3 80.0 0 50. 0 73.4 80. 0 
Fatale Sse SS 100. 0 100. 0 100. 0 100. 0 100. 0 100. 0 | 100. 0 100. 0 
TIME REQUIRED AFTER CONSUMPTION OF GARLIC FOR THE MILK TO BE FREE 
FROM GARLIC FLAVOR AND ODOR 
In order to determine how long after dairy cows have consumed 
garlic the flavor and odor produced by this plant continue to be 
perceptible in the milk, cows were fed one-half pound of garlic at 
various intervals before milking. 
Feeding this amount of garlic four hours before milking showed 
that the garlic flavor and odor were still present to a very marked 
degree, 71.4 per cent of the opinions rating the milk strong garlic in 
both flavor and odor. The garlic odor was slightly more pronounced 
than the garlic flavor, 7.2 and 21.4 per cent rating the odor very 
slight garlic and slight garlic, respectively, whereas 14.3 per cent of 
the opinions rated the flavor in each of these groups. None of the 
opinions rated the milk normal in either flavor or odor. 
