6 BULLETIN 1326, U. S. DEPT. OF AGRICULTURE 
When the garlic was fed five hours before milking there was a 
slight decrease in the intensity of the garlic flavor and odor in the 
milk as compared with feeding four hours before milking. When 
the garlic was fed at this time 7.1 per cent of the opinions rated the 
milk normal in both fiavor and odor. Of the opinions designating 
garlic, 28.6 and 64.3 per cent rated the flavor shght garlic and strong 
garlic, respectively, while 21.5 and 71.4 per cent gave similar ratings 
to the odor. 
Increasing the time between garlic feeding and milking from five 
to six hours decreased to a marked extent the intensity of the garlic 
flavor and odor in the milk. When fed at this time 30 per cent of 
FLAF OR ODOR 
100F 
PLICCENT OF OFIINIONGE 
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4 Pie era! Cat ee, A, eee + ier = 
O-TUUPLLES 01LAEDO BP OURS AVE CONSUMPTION OF GARLIC 
B-SEUMPLLS MILALO ES +HIOURSE AFTER CONGUMPTION OF GARLIC 
C-SOWVUFLLG MILAED 6 HOURS AFTER CONEUMPT/ION OF GARLIC 
D-GAMMLES MILAEO 7 HOURS AFTER CONSUMPTION OF GARLIC 
Vc0cseee B SLIGHT GARLIC 
Mazer ILICH7” GARLIC Bsve CQARLIC 
Fic, 3.—Time required after the consumption of garlic for the milk to be free from garlic 
flavor and odor 
the opinions rated the milk normal in flavor and 32.5 per cent rated 
it normal in odor. Garlic flavor and odor, however, were still 
present to a considerable extent, 15 per cent of the opinions rating 
the flavor and 12.5 per cent rating the odor strong garlic, whereas 
25 and 30 per cent rated the flavor very slight garlic and slight 
garlic, respectively, and 20 and 35 per cent gave similar ratings to the 
odor. 
Increasing the time interval so that seven hours elapsed between 
garlic feeding and milking, practically eliminated the garlic flavor 
