New YorK AGRICULTURAL EXPERIMENT STATION. él 
These two classes can usually be separated by observing the 
following points: 
Troubles due to the action, of bacteria, yeasts and molds are 
rarely noticeable when the milk is freshly drawn, but continue 
to increase with the lapse of time. 
Troubles due to compounds existing in the food or developed 
in the body of the cow will be most marked while the milk is 
warm and will not increase on standing. When the odor is due 
to absorption the increase will cease as soon as the milk or but- 
ter is removed to an untainted place. | 
ABSORBED ODORS, 
The danger of unpleasant flavors due to the cow has long been 
known and considerably overestimated. The effect of eating 
garlic, onions, etc., is unmistakable because of the highly-pene- 
trating aromatic chemicals which find their way through the cow 
to the milk secreted. However, with the present rational ideas 
regarding feeding, it is unusual that the cow receives anything 
which will carry objectionable odors over into the milk. 
A source from which we sustain much greater loss is that of 
vile odors aborbed after the milk has been drawn. This is a 
danger which is very real and yet for the most part entirely 
overlooked. Milk left for even a few minutes in the average 
stable air or poured into bad smelling cans or placed to cool in 
a tank of foul water will quite uniformly acquire a disagreeable 
smell which may not be noticed by the farmer, but when com- 
mented upon by the maker at the factory will be blamed upon 
the cow or something she has eaten. 
Odors of this class are most noticeable in the milk and cream 
trade and are of less importance in the butter and cheese in- 
dustry because there is more time and opportunity to remove 
them before the product reaches the consumer, 
ODORS PRODUCED BY PLANT GROWTH IN THE MILK. 
In the very nature of things odors of this class can not appear 
- until the lapse of sufficient time to enable the bacteria, yeasts or 
