10 BULLETIN 1326, U. S. DEPT. OF AGRICULTURE 
As the time interval between garlic consumption and milking 
increased, the intensity of the garlic flavor and odor in the milk 
decreased, and at seven hours had practically disappeared. 
Strong garlic flavor and odor were found in milk drawn two min- 
utes after the cows inhaled garlic for 10 minutes. 
As the time interval between the inhalation of garlie and milking 
increased, the intensity of the garlic flavor and odor in the milk 
decreased, and they practically disappeared in 90 minutes. 
Garlic odor was readily perceived in samples of blood drawn 30 
minutes after feeding the cows two pounds of garlic tops, and strong 
garlic odor was present in the blood drawn 45 minutes after such 
feeding. 
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