10 BULLETIN 1190, U. S. DEPARTMENT OF AGRICULTURE. 
EXPERIMENTAL FEEDING OF GREEN CORN. 
PROCEDURE. 
In order to determine what effect feeding green corn has on the 
flavor and odor of milk, feeding experiments similar to those with 
green alfalfa were conducted. The samples were handled and 
judged in the same manner as those taken when green alfalfa was 
fed. 
cows. 
Jersey and Holstein cows were used in the experiment. The 
average weight of the Holstein cows was 1,198 pounds; the Jerseys 
averaged 867 pounds. The average daily milk production of the 
Holstein cows was 28.5 pounds, the highest individual average being 
33.9 pounds and the lowest 25.6 pounds. The Jersey cows gave an 
average daily milk production of 16.2 pounds, the highest individual 
average being 21.3 pounds and the lowest 11.3 pounds. The average 
daily milk production of all the cows was 23.4 pounds. 
FEEDS OTHER THAN GREEN CORN. 
In addition to green corn, the cows were fed varying amounts of 
the same grain mixture as was given during the green-alfalfa experi- 
ments, and the ration was completed by feeding what cured alfalfa 
hay the cows would readily consume. The average amount of 
grain fed daily was 11 pounds. The largest quantity received by 
any cow was 14.4 pounds, the smallest 5 pounds. The amount of 
alfalfa hay fed daily varied from 4.3 to 21 pounds, depending on the 
amount of green corn the cows were receiving. The average daily 
amount consumed was 11.7 pounds. 
GREEN CORN. 
The green corn was well eared and in a stage of maturity suitable 
for the silo. It was shredded before feeding. The same method 
of feeding was followed as with green alfalfa, except that only three 
groups were fed, namely: 
One group (checks) was fed no green corn; one group was fed 25 
pounds of green corn one hour before milking; and one group was fed 
25 pounds of green corn immediately after milking. 
CHECK SAMPLES. 
Of the check samples, taken from the milk produced by cows 
receiving only the basic hay and grain ration, there were very few 
in which slightly off flavors or odors were perceptible. A total of 
80 opinions on 25 samples of milk showed 92.5 per cent rating the 
milk normal in flavor and 93.8 per cent normal in odor. All the off 
flavors were rated as very slightly off, none being rated as slightly 
off or off. In the case of off odors, 3.7 per cent of the opinions rated 
the samples very slightly off and 2.5 per cent slightly on, while there 
w T ere no opinions rating them as off. (See Table 8.) 
