Show garlic flavor Is B y j richly best way to control bad tastes in milk from om cows Is to prey prevent ent them wre prepared pared by the united states department 0 df agriculture milk containing objectionable flavors probably causes as serious losses to the american dalry dairy industry as the production product icil of milk that sours according to 0 J babcock of the united states department of agriculture dairymen he says are giving considerable attention to keeping their products sweet but are not paying as much attention to the flavor and odor yet a pleasing flavor will have a te tendency nd to extend their market through increased consumption work very quickly two weeds garlic or wild onion and are of considerable economic importance in affecting milk flavor in many triana dairy regions garlic or wild onion has almost instantaneous effect experiments carried on by tho the bureau of dairy industry show that garlic flavor can be detected in milk drawn from a cow one minute after she has consumed one half pound of garlic tops and in milk drawn two minutes after she has inhaled garlic odor dor for ten minutes it is necessary to remove cows cowa from garlic infested pastures from tour four to seven hours before milking to prevent the garlic flavor in the milk found particularly in the south makes the milk bitter and unlike most feeds the effect of eating does not pass away between mil bilkings kings the only method of preventing bitter milk in sections where this weed Is abundant says mr babcock Is to keep cows off infested pasture until the weeds can be exterminated best way to control the best way tele control off flavors in milk Is to prevent them says mr babcock Babco clr in the production of palatable milk preventive measures are always best therefore dairymen should 1 feed milk fainting tainting feeds just after milking 2 keep cows and burns barns clean 3 properly ventilate cow stables and 4 aerate milk in order to decrease the intensity of feed and barn taints finally prompt cooling and storing of milk at a low temperature pera ture will retard the development of flavors and odors from biological action |