. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 1097 f ^-u^'^^^u. Washington, D. C. September 20, 1922 THE EFFECT OF SILAGE ON THE FLAVOR AND ODOR OF MILK. By James A. Gamble, Professor of Dairy Husbandry, University of Maryland, collaborator, and Eenest Kelly, in charge of Market Milk Investigations, Dairy Division, Bureau of Animal Industry. CONTENTS. Page. Causes of taints in milk 1 Description of methods used in ex- perimental work 2 The feeding of silage 5 Experiments with corn silage 5 Effect of condensing on silage- flavored milk 13 Feeding spoil
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. BULLETIN No. 1097 f ^-u^'^^^u. Washington, D. C. September 20, 1922 THE EFFECT OF SILAGE ON THE FLAVOR AND ODOR OF MILK. By James A. Gamble, Professor of Dairy Husbandry, University of Maryland, collaborator, and Eenest Kelly, in charge of Market Milk Investigations, Dairy Division, Bureau of Animal Industry. CONTENTS. Page. Causes of taints in milk 1 Description of methods used in ex- perimental work 2 The feeding of silage 5 Experiments with corn silage 5 Effect of condensing on silage- flavored milk 13 Feeding spoiled silage 13 Discussion of corn-silage experi- ments 14 Page. Experiments with alfalfa silage 15 Experiments with sweet-clover silage 17 Experiments with soy-bean silage 19 Discussion of legume-silage experi- ments 21 Part played by aeration in reducing silage flavors and odors 21 Good flavors and odors in milk 22 Conclusions 23 Literature cited * 28 CAUSES OF TAINTS IN MILK. Cow's milk invariably has a more or less pronounced flavor and odor, but comparatively little is known concerning the substances contributing to these characteristics. The flavors vary from those that are pleasing to the taste to others which make the milk objection- able and unpalatable. It has been observed by several investigators that regardless of the feeds used and care taken, each cow imparts to her milk a more or less pronounced individual taste. In a row of cows receiving the same feed and care, the authors have observed bitter, strong, salty, and flat milk as well as that having a very pleas- ing flavor. Several of these if sold alone would have been rejected Note.—The authors acknowledge their indebtedness to T. E. Woodward, of the Dairy Division ; also to W. R. Hale, J. B. McNulty, and J. A. Converse, who made the work possible through their supervision of the experimental barn. They also extend their thanks to R. J. Posson, C. J. Babcock, and all other members of the Dairy Division and Unive
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