EFFECT OF SILAGE ON FLAVOR AND ODOR OF MILK. 7 
From this work it is apparent that under these extreme conditions, 
not approached on dairy farms, the silage flavor and odor may, to ft 
limited extent, be air borne to milk during production. 
"Natural," "normal," "good," and "excellent" were the terms 
used in describing the flavor and odor of the milk produced outside 
of the stable by the check cows in almost 90 per cent of the cases. I n 
45 out of 415 examinations, "slightly flat," "flat," "slightly salty," 
" slightly off," and " off " were used, and in 6 cases the term " slight 
feed." All these terms except the last are employed in describing 
what are known as individual flavors. If we assume that a like 
number of the 96 off flavors in the milk produced inside the stable 
were also individual taints, this would reduce the possible number 
affected by the barn air in Table 1 to 51 samples out of 415, leaving 
364, or close to 90 per cent, which did not absorb sufficient silage 
odors during the milking in the closed stable to be discernible to those 
looking carefully for such flavors. 
2. FEEDING CORN SILAGE BEFORE MILKING IN UNVENTILATED BARN. 
Having determined the effects of an intense silage atmosphere on 
the flavor and odor of milk under the extreme conditions which pre- 
vailed in Experiment No. 1, the next step was to determine the effects 
under extreme conditions on the farm. In this experiment the air 
saturation arose from the silage which was fed to the cows in the 
barn. The cows were given all the corn silage they would consume, 
each cow receiving from 30 to 50 pounds in two feedings — one hour 
before milking in the morning and one hour before milking at night. 
The barn doors and windows were closed after each feeding. Dur- 
ing this experiment the milk and cream samples were examined by 
39 different men. 
Table 2. — Effect of feeding 15 to 25 pounds of com silage per cow before each 
milking in an unventilated barn. 
Result of sampling. 
Cows fed silage. 
Check cows not fed 
silage. 
Milk. 
Cream. 
Milk. 
Cream. 
346 
346 
346 
346 
313 
33 
315 
31 
30 
316 
30 
316 
318 
28 
317 
29 
29 
317 
30 
316 
In almost 90 per cent of the cases the terms used in describing the 
flavors present in the milk from cows fed silage were "very slight 
feed," " slight feed," " feed," " strong feed," " sweet," " fermented," 
" malt," " slight silage," and " silage." From this it is apparent that 
