EFFECT OF SILAGE ON FLAVOR AND ODOR OF MILK. 3 
most city regulations. The object was not only to get a milking cham- 
ber which would hold odors, but, by cutting down the space one-half, 
to intensify still further the degree of feed odors in the stable air. 
This condition was necessary during the absorption work of the in- 
vestigation. The silo was at a considerable distance from this barn. 
Four cows, each giving about 10 pounds of milk daily, of approx- 
imately 4 per cent butterfat, were selected from the Dairy Division 
herd. Only those animals which gave milk free from decided off 
flavors and off odors were selected and these were transferred to 
the small barn. The milk in all cases was drawn by milkers who 
gave close attention to the cleanliness of the cows and stable and of 
their own hands.' The cows were alternated from time to time in 
order to equalize any abnormal results due to the milk of any indi- 
vidual animal. For example, in working with the first absorption 
phase, each pair of cows was milked outside the barn on alternate 
afternoons. At intervals, the individuals in each pair were inter- 
changed. 
During these experiments the cows when producing the check 
samples were fed on a basic grain and hay ration which did not ap- 
preciably affect the flavor and odor of the milk they produced. 
In all the work, the milk from the different pairs was drawn into 
sterilized, covered pails, and the milk from each pair strained through 
filter cloth into a separate can that had been sterilized. The utensils 
were steamed in a sterilizer for 30 minutes, and afterwards allowed 
to remain there until used. 
METHOD OF SAMPLING. 
After milking, the two cans of milk were promptly carried from 
the barn to the milk room, the milk in each can stirred, and samples 
taken. The milk from each pair of cows was emptied into a gravity 
creaming can and with the samples was placed in a refrigerator which 
cooled and held it below 50° F. The next morning the skim milk 
in the different cans was drawn off and samples of the cream taken. 
When the effect of aeration was studied, half of the warm milk 
from each pair of cows was aerated by passing it over a clean surface 
cooler, the milk resampled, the remainder placed in the refrigerator, 
the milk allowed to cream, the skim milk drawn off, and the cream 
also sampled. 
"When, in addition, it was desired to get a standard sample known 
to contain the flavor and odor of silage, part of the milk from the 
cows not fed silage and not exposed to the silage odor in the milking 
barn, while still warm, was redrawn through an apparatus contain- 
ing the silage odor. This apparatus is shown in Figure 1. Ten 
pounds of silage, fresh from the silo, were placed in this closed cham- 
ber an hour before the redrawing took place. 
