12 
BULLETIN 1297, U. S. DEPARTMENT OE AGRICULTURE 
FEEDING AN AVERAGE OF 28.7 POUNDS IMMEDIATELY AFTER MILKING 
There was practically no effect on either the flavor or the odor of 
the milk when the cows consumed an average of 28.7 pounds of 
potatoes (out of 30 pounds fed) immediately after milking. A total 
of 167 opinions on 43 samples of milk produced by cows consuming 
this quantity of potatoes after milking showed 96.4 per cent of the 
opinions rating the milk normal in flavor and 97 per cent normal in 
odor. All the abnormal flavors, 3.6 per cent, were rated as very 
slightly off. The abnormal odors were slightly less numerous than 
the abnormal flavors, 2.4 and 0.6 per cent of the opinions rating the 
samples very slightly off and slightly off, respectively, while none 
rated them as off. (See Table 10 and fig. 4.) 
Table 10. — Opinions on flavor and odor of J + 3 samples of milk from cows fed 30 
pounds {average consumed 28.7 pounds) of potatoes immediately after milking 
Character of samples 
Flavor 
Odor 
Opinions 
Per cent 
Opinions 
Per cent 
161 
6 


96.4 
3.6 


162 
4 
1 
97 
Very slight! v off. - . . 
2.4 
Slightly off 
. fi 
Off... 
I 
, 
Total 
167 
100. j 167 1 100. 
CONCLUSIONS 
When dairy cows consume an average of 14.3 pounds of cabbage 
one hour before milking, objectionable abnormal flavors and odors 
are produced in the milk. 
Increasing the quantity of cabbage consumed from an average of 
14.3 pounds to an average of 24 pounds increases to a marked degree 
the intensity of the abnormal flavors and odors produced in the milk. 
When dairy cows consume an average of 25 pounds of cabbage 
immediately after milking there will be few resulting objectionable 
flavors or odors in the milk. 
Proper aeration reduces strong abnormal flavors and odors in milk 
caused by feeding cabbage, and some of the slightly abnormal flavors 
and odors may be eliminated. 
The abnormal flavors and odors produced by feeding cabbage are 
slightly more pronounced in the cream than in the milk. 
When dairy cows consume an average of 14.8 pounds of potatoes 
one hour before milking, slightly abnormal flavors and odors may be 
produced in the milk. They are very slight, however, and would 
seldom be perceived by the average consumer. 
Increasing the quantity of potatoes consumed one hour before 
milking from an average of 14.8 pounds to an average of 29.3 pounds 
does not increase the abnormal flavors and odors produced in the milk. 
When dairy cows consume an average of 28.7 pounds of potatoes 
immediately after milking, no effect is produced on the flavor or odor 
of the milk. 
WASHINGTON : GOVERNMENT PRINTING OFFICE : 192-; 
