6 BULLETIN 1297, U. S. DEPARTMENT OF AGRICULTURE 
EFFECT OF IMMEDIATE AERATION OF THE MILK 
In order to determine the effect of aeration on the flavor and odor 
of milk produced by cows fed cabbage one hour before milking, the 
milk while still warm was run over a surface cooler, and samples 
were again taken. 
In 167 opinions obtained on 47 samples of milk produced by cows 
fed 30 pounds (average consumed 24.5 pounds) of cabbage one hour 
before milking, the percentage of opinions rating the milk normal in 
flavor was increased by aeration from 15 to 34.7 per cent, and the 
percentage of opinions rating the milk normal in odor was increased 
from 12.6 to 26.3 per cent by aeration. Likewise, the percentage of 
opinions rating the milk very slightly off in flavor was increased from 
18 to 18.6 per cent, and of those rating the milk very slightly off in 
odor from 18 to 29.3 per cent. Before aeration 35.3 per cent of the 
opinions rated the milk off in flavor; these were reduced to 21 per 
cent by aeration. The percentage of opinions rating the flavor 
slightly off was reduced from 31.7 to 25.7 per cent. 
Aeration had a similar effect on the odor of the milk. Before 
aeration 36.5 per cent of the opinions rated the milk off in odor, which 
was reduced to 24 per cent by aeration; and 32.9 per cent rated it 
slightly off, which was reduced to 20.4 per cent by aeration. (See 
Table 5 and fig. 2.) 
Table 5. — Opinions on flavor and odor of J+7 samples of milk before and after 
aeration, from cows fed 30 pounds {average consumed 2^.5 pounds) of cabbage 
one hour before milking 
Flavor 
Odor 
Character of samples 
Xonaerated 
Aerated 
Nonaerated 
Aerated 
Opin- 
ions 
Per 
cent 
Opin- 
ions 
Per 
cent 
Opin- 
ions 
Per 
cent 
Opin- 
ions 
Per 
cent 
25 
30 
53 
59 
15.0 
18.0 
31.7 
35.3 
58 
31 
43 
35 
34.7 
18.6 
25.7 
21.0 
21 
30 
55 
61 
12.6 
18.0 
32.9 
36.5 
44 
49 
34 
40 
26.3 
Very slightly off . 
29.3 
Slightly off 
20.4 
Off. _. 
24.0 
Total 
167 
100.0 
167 
100.0 
167 
100.0 
167 
100.0 
The effect of aeration was similar to that obtained in previous 
experiments with silage, green alfalfa, and turnips. 
EFFECT ON FLAVOR AND ODOR OF CREAM 
A portion of the milk produced by the cows consuming an average 
of 24.5 pounds of cabbage one hour before milking was set aside for 
24 hours, after which samples of cream were skimmed off and judged 
for flavor and odor. Out of 167 opinions on 47 samples of cream 
skimmed from the milk, 13.8 per cent rated the cream normal in 
flavor and 12 per cent rated it normal in odor. This result is very 
little different from that on the milk from which the cream was 
skimmed, as 15 per cent of the opinions rated the milk normal in 
flavor and 12.6 per cent rated it normal in odor. 
The percentage of opinions rating the cream either slightly off or 
very slightly off in flavor was nearly the same as for milk. However, 
