2 DEPAPvTMEXT BULLETIN 1342, U. S. DEPT. OF AGRICULTURE 
green rye and green cowpeas affects the flavor and odor of milk 
and (2) to determine how these feeds may be fed and the milk han- 
dled so as to minimize such effect, if objectionable, on the quality of 
the product. 
EXPERIMENTAL FEEDING OF GREEN RYE 
PROCEDURE 
The investigation was conducted with 10 Holstein and 10 Jersey 
cows. The ones selected were giving milk relatively free from ab- 
normal flavors and odors, when fed a basic hay and grain ration. 
They Avere representative of their respective breed^, the average 
weight of the Jersey cows being 976 pounds and that of the Holstein 
cows 1,271 pounds. 
The stage of lactation varied from fresh cows to those nearing the 
end of their lactation period. The average daily milk production 
of the Jersey cows was 23.3 poimds, the highest individual daily 
average being 41.2 pounds, the lowest 10.1 pounds. The Holstein 
cows gave an average daily milk production of 37.T pounds, the 
highest indipduai daily average being 57.3 pounds, the lowest 20.2 
pounds. The average daily milk production of all the cows was 30.5 
pounds. 
The green rye was cut and fed before it had headed out. The 
cutting started when it was about 15 inches high. In addition to 
green rye, the cows received, in proportion to the amount of milk 
produced, varying quantities of the following grain mixture : Hom- 
iny feed, bran, and oats, 100 pounds each; cottonseed meal and lin- 
seed meal, 50 pounds each. The average quantity of grain fed daily 
was 8.3 pounds. 
The ration was then completed by feeding the cows what alfalfa 
hay they would readily consume. This varied considerably, ranging 
from 6.8 pounds to 18.6 pounds, depending upon the quantity of 
green rye the cows were receiving. The average daily quantity of 
alfalfa hay received was 12.3 pounds. 
The cows were divided into groups of five each. One group 
received only the basic hay and grain ration, and were known as 
checks. The other three groups received, respectively, in addition to 
the hay and grain ration, the following quantities of green rye : 
15 pounds one hour before milking. 
30 pounds one hour before milking. 
30 pounds immediately after milking. 
The cows were fed these rations for four consecutive days, then 
for one day no green rye was fed, after which the cows in the various 
groups were interchanged in order to equalize any abnormal results 
clue to the milk of an individual animal. The feeding of green rye 
was then resumed. 
Samples were taken from the milk of each cow at the time of 
milking, given a key number, and cooled but not aerated. The 
sam.ples were judged for flavor and odor by experienced judges, who 
had no laiowledge of the key. An " opinion," as this term is used in 
the following pages, denotes the decision of a judge in regard to one 
sample. 
