8 BULLETIN 1326, U. S. DEPT. OF AGRICULTURE 
interval, were present to a marked degree, 14.3 per cent of the 
opinions rating the milk normal, and 42.9 per cent rating it strong 
garlic in both fiavor and odor. Opinions were equally divided be- 
tween very slight garlic and slight garlic, 21.4 per cent being in 
each of these groups for both flavor and odor. 
Increasing the time interval between the inhalation and milking 
from 30 minutes to 60 minutes, decreased to a considerable degree 
the intensity of the garlic flavor and odor in the milk. When the 
samples were taken at this time, as many opinions rated the milk 
ODO 
aE 
PERCENT OF OF/SNIONE 
ee ee =, | a & 
AIL ED 2MINUTES AFTER INMALATION OF GARLIC. 
B-MILKED BOMINUTES AFTER INHALATION OF GARLIC 
C-M/LKED EOMINUTES AFTER INHALATION OF GARLIC. 
OMILKED GOMINUTES AFTER INHALATION OF GARLIC. 
Dl wocnerc Biscisurr GQIRLIC 
M cer SLIGHT GARLIC es. PONE GARLIC 
Fic. 4.—HEffect of inhalation of garlic on the flavor and odor of milk 
normal as rated it strong garlic in both flavor and odor, i. e., 35 per 
cent. Of the opinions rating the milk very slight garlic and slight 
garlic, 15 per cent rated the flavor in each of these groups, whereas 
in odor 10 per cent rated it very slight garlic and 20 per cent rated 
it sh¢ht garlic. 
When the time interval was further increased so that 90 minutes 
elapsed between the inhalation of garlic and milking, the greater 
part of the garlic flavor and odor was eliminated. When the sam- 
ples were taken at this time 75 per cent of the opinions rated the 
milk normal in both flavor and odor. Of the opinions rating the 
milk very slight and slight garlic, 18.8 per cent rated it very slight 
