ge i 
EFFECT OF GARLIC ON FLAVOR AND ODOR OF MILK af) 
garlic, whereas only 6.2 per cent rated it shght garlic in both flavor 
and odor. There were no opinions rating the milk strong garlic in 
either flavor or odor. (See Table 4 and fig. 4.) 
TABLE 4.—Effect of inhalation of garlic upon flavor and odor of milk 
[Percentage of dpinions detecting garlic in samples of milk produced by cows inhaling 
garlic for 10 minutes at various intervals before milking] 
Flavor—Time interval between inhala- | Odor—Time interval between inhala- 
tion amd milking tion and ‘milking 
Rating 
2 min- 30 min- | 60 min- | 90 min- 2 min- 30 min- | 60 min- | 90 min- 
utes utes utes utes utes utes utes utes 
Per cent | Per cent | Per cent | Per cent | Per cent | Per cent Per cent | Per cent 
INOrmaler soe et 0 14.3 35. 0 75.0 0 14.3 35. 0 75.0 
Very slight garlic____- 0 21. 4 15.0 18.8 0 21.4 10. 0 18. 8 
Slight garlic__________ 125 21.4 15.0 6. 2 0 21.4 20. 0 6. 2 
Strong garlic__-_____- 87.5 42.9 35. 0 0 100. 0 42.9 35. 0 0 
BLOOD TESTS 
In order for fiavors and odors to enter the milk through the body 
of the cow, it is necessary for these flavors and odors to be absorbed 
by the blood stream and then transmitted to the udder. To deter- 
mine whether garlic could be detected in the blood, cows were fed 
two pounds of garlic tops, and blood samples were taken from the 
jugular vein 16 minutes, 30 minutes, and 45 minutes after feeding. 
The blood was examined approximately 24 hours after the samples 
were drawn, coagulation being prevented by the addition of sodium 
citrate. | 
The sample drawn 16 minutes after feeding was rated “not per- 
ceptible,” as the judges failed to identify a garlic odor. The sample 
drawn 30 minutes after feeding showed the garlic odor to such an 
extent that the judges readily identified it, while the sample drawn 
at 45 minutes after feeding gave off a strong odor of garlic. 
A comparison of these blood tests with the milk tests shows what 
appears to be a discrepancy, as it required a greater lapse of time 
between feeding the garlic and taking the samples for the garlic 
to be perceived in the blood than in the milk. This may be due to 
one or more causes. The garlic flavor and odor may have an affinity 
for fat and, therefore, pass rapidly from the blood to the milk. 
It may also be that garlic is more easily perceived in milk than in 
blood. ; 
CONCLUSIONS 
Garlic flavor and odor were detected in the milk when the milk 
samples were taken one minute after feeding garlic. 
The intensity of the garlic flavor and odor increased as the time 
interval between feeding the garlic and taking the milk samples 
increased, until at 10 minutes a high degree of intensity was reached. 
Garlic flavor and odor were present in milk to a very objectionable 
degree when the cows consumed one-half pound of garlic four hours 
before milking. 
