EFFECT OF SILAGE OX FLAVOR AND ODOR OF MILK. 13 
EFFECT OF AERATION. 
This milk was afterwards aerated, resampled. and examined. 
After aeration, instead of 50 per cent of the samples containing a 
recognizable feed flavor and odor, it was observed in less than 10 
per cent of the samples. From this we may conclude that careful 
aeration of the warm milk from cows fed up to 20 pounds of silage, 
twice daily after milking, will materially reduce the degree of feed 
flavor present. Cows are usually fed less than 50 pounds per cow 
per day. If this is fed after milking, and the milk carefully aerated, 
it is probable that the feed flavors and odors present will be so 
slight as to be passed by the average consumer without observation. 
It must be recognized, however, that this work was done with care- 
fully made silage. It is also probable that the sudden feeding of 
corn silage in quantities as great as 40 pounds a clay to a cow not 
accustomed to receiving it might have a more decided effect on the 
flavor and odor of milk for the first few days, or until the cow's 
stomach became accustomed to handling this quantity. It was noted 
that as each phase of the work with silage progressed the feed flavor 
and odor were detected less frequently by the judges, even though 
the same quantity was fed from day to day. 
As a check on the cows fed silage, the milk from the other pair 
standing side by side was sampled. The flavors and odors of these 
check samples, with one exception, were described as " normal," 
" natural," " mild," " good," and " excellent." 
EFFECT OF CONDENSING ON SILAGE-FLAVORED MILK. 
Ten gallons of milk from cows not receiving silage was passed 
through a saturated silage atmosphere in the apparatus shown in 
Figure 1. This gave the milk a more decided silage flavor and 
odor than was observed when silage was fed even under the extreme 
conditions of Experiment No. 2. The milk was then condensed in a 
commercial apparatus and the resultant product sampled. 
In the early days several large firms buying milk for condensing 
purposes discriminated against milk from cows fed corn silage. 
This examination was conducted to secure information on the effect 
of silage on condensed milk. It was noted by all the judges that 
the distillate taken from the silage milk during condensing con- 
tained a concentrated silage flavor and odor, much more so than the 
milk itself before condensing. It was noted also that the condensed 
milk had much less silage flavor and odor than the milk from which 
it was manufactured. 
FEEDING SPOILED SILAGE. 
Dairymen are frequently warned by authorities not to feed spoiled 
silage because of its effect on the milk flavor. Experiments were 
