EFFECT OF GARLIC ON FLAVOR AND ODOR OF MILK 7 
and odor from the milk. When fed at this time, 91.7 per cent of the 
opinions rated the milk normal in both flavor and odor. All of the 
garlic flavors and odors, i. e., 8.8 per cent of the opinions, were rated 
as very slight garlic. (See Table 3 and fig. 3.) 
TABLE 3.—Time required after the consumption of garlic for the milk to be 
free from garlic flavor and odor 
[Percentage of opinions detecting garlic in samples of milk produced by cows consuming 
one-half pound of garlic at various intervals before milking] 
Flavor—Time interval between feeding | Odor—Time interval between feeding 
and milking and milking 
Rating 
4hours | 5hours | 6hours | 7hours | 4hours | 5 hours |} 6hours | 7 hours 
Per cent | Per cent | Per cent | Per cent | Per cent | Per cent | Per cent | Per cent 
INOnimie ewe eB 0 qed. 30. 0 91.7 0 oi Bo i 91.7 
Very slight garlic____- 14. 3 0 25. 0 8.3 Vane 0 20. 0 8.3 
Slight garlic_________- 14.3 28. 6 30. 0 0 21.4 2125 35. 0 0 
Strong garlic__-_____- 71.4 64.3 15.0 0 71.4 71.4 1205 0 
otale ss 3a: 100. 0 100. 0 100. 0 100. 0 100. 0 100. 0 100. 0 100. 0 
INHALATION OF GARLIC 
The presence of garlic flavor and odor in the check samples, and 
the shortness of the time after feeding garlic before the flavor and 
odor were perceptible in the milk, indicate that it was not necessary 
for garlic to be taken into the stomach of the cow before entering 
the blood stream and thence passing to the udder. The only other 
way that garlic flavor and odor could enter the milk would be by 
the odor being inhaled, then absorbed by the blood in the lungs, and 
so transmitted to’ the milk. Im order to determine whether this 
actually took place, cows were forced to inhale garlic odor for 10 
minutes and were then milked at varying intervals after inhalation. 
The inhalation took place in such a manner that there was no pos- 
‘sible chance for the cows to consume any of the garlic, and outside 
of the milking barn in order that there should be no chance of a 
garlic-permeated atmosphere surrounding the milk. Therefore, any 
garlic flavor or odor perceptible in the milk would of necessity come 
by absorption from the lungs into the blood stream and thence to 
the udder. | 
When the cows were milked two minutes after inhaling garlic for 
10 minutes (or 12 minutes after they began to inhale garlic), the 
garlic flavor and odor were very pronounced in the milk. The larger 
percentage of opinions—1. e., 87.5 per cent—rated the flavor of the 
milk strong garlic, whereas 12.5 per cent rated it shght garlic. 
There were no opinions rating the flavor either normal or very slight 
garlic. The garlic odor was even more pronounced than the garlic 
flavor, 100 per cent of the opinions rating the odor of the milk 
strong garlic. 
Having determined that the garlic flavor and odor enter the milk 
by inhalation, in order to further determine the length of time after 
inhalation that the flavor and odor continue perceptible in the milk, 
the time interval between inhalation and milking was increased to 
30 minutes. When the samples were taken at this time, the garlic 
flavor and odor, although not so intense as after the two-minute 
