12 
BULLETIN 1097, U. S. DEPARTMENT OF AGRICULTURE. 
servers noted that aeration diminished the degree of silage flavors 
and odors to a greater extent as the quantity of silage fed was 
increased. 
6. FEEDING CORN SILAGE AFTER MILKING. 
The practice of feeding silage after milking is recommended by 
practically all authorities. The next step in this work was to de- 
termine the quantit} r of corn silage that could be fed after milking 
and not deleteriously affect the flavor and odor of the milk pro- 
duced. Two of the cows were fed all the corn silage they would 
consume in two feedings per day one hour after milking. One of 
these individuals refused more than 30 pounds or 15 pounds at a feed- 
ing, while the other readily consumed 50 pounds in two feedings of 
25 pounds each. The milk from these cows, when mixed, represented 
an average consumption of 40 pounds of silage per cow each day. 
Table 6. — Effect of feeding 15 to 25 pounds of corn silage ticice daily one hour 
after milking. 
Result of sampling. 
Milk from cows fed 
silage. 
Milk from 
cows not 
fed silage. 
Before 
aeration. 
After 
aeration. 
25 
25 25 
Off flavor 
15 
10 
2 1 
23 24 
Off odor 
12 
13 
2 1 
23 24 
The results in Table 6 show that when an average of 20 pounds 
of corn silage per cow was fed just after each milking the milk took 
on a slight feed flavor or odor in more than 50 per cent of the cases. 
The flavor and odor detected were described as " slight feed " and 
,c slight silage." This shows that while the feeding of corn silage 
after milking is to be recommended, such a practice does affect both 
flavor and odor when fed under conditions similar to those prevailing 
in this experiment. It appears also that while men accustomed to 
examining milk closely detected a slight feed flavor and odor, it was 
present in quantities too small to be objectionable to the average con- 
sumer, as 40 per cent of the samples did not show these character- 
istics sufficiently to be detected when the milk was carefully exam- 
ined by experienced men. 
It is interesting also to note that in the opinion of the majority 
of the judges, the slightly sweetish flavor imparted enhanced rather 
than detracted from the palatability of the milk. In no case were 
the feed flavors and odors present to as great a degree as was found 
in the samples from cows fed 10 pounds of silage one hour before 
milking. 
