8 
DEPARTMEl^T BULLETIN 1342, U. S. DEPT. OF AGRICULTURE 
case of abnormal flavors, 15.3 per cent of the opinions rated the mill? 
very slightly off and 1.1 per cent slightly off. Likewise 15.8 per 
cent of the opinions rated the milk very slightty off, and 1.1 per cent 
slightly off in odor. None of the opinions rated the milk off in either 
flavor or odor. (See Table 8 and fig. 2.) 
Table 8. — Opinions <on flavor and odor of 51 samples of milk from coics fed 
, 30 pounds {average consumed 29.1 pounds) of coivpeas immediately aftei' 
milking 
Character of samples 
Flavor 
Odor 
Opinions 
Per cent 
Opinions 
Per cent 
Normal - -- - - --- 
153 
28 
2 

83.6 
15.3 
1.1 

152 
29 
2 

83.1 
Very slightly off - - 
15.8 
Slightly ofi 
1.1 
Off 

Total 
183 
100.0 
183 
100.0 
CONCLUSIONS 
When dairy cows consumed 15 pounds of green rye one hour before 
milking only slight abnormal flavors and odors were produced in 
the milk. 
Increasing the amount of green rye consumed one hour before 
milking from 15 to 30 pounds increased to a slight extent the ab- 
normal flavors and odors in the milk. They were, however, only 
slight and would likely not be objectionable to the majority of con- 
sumers. 
Feeding 30 pounds of green rye immediately after the previous 
milking had practically no effect on either the flavor or the odor of 
the milk produced at the next milking. 
When dairy cows consumed an average of 14.7 pounds (out of 15 
pounds fed) of green cowpeas one hour before milking, only slight 
abnormal flavors and odors were produced in the milk. 
Increasing the amount of green cowpeas consumed one hour be- 
fore milking from an average of 14.7 pounds (out of 15 pounds 
fed) to an average of 29.2 pounds (out of 30 pounds fed) increased 
to some extent the abnormal flavors and odors in the milk. 
When the cows consumed an average of 29.1 pounds (out of 30 
pounds fed) immediately after the previous milking, there was but 
very little effect on either the flavor or odor of the mxilk produced 
at the next milking. 
The abnormal flavors and odors produced b^^- feeding green cow- 
peas were more pronounced than those produced by feeding green 
rye. 
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