Show garlic flavor Is quickly detected best way to control bad tastes in milk from cows Is to prevent them prepared Prep ired by th the un 1 ted states state department of 1 cultore cul tare milk containing objectionable flavors probably causes as serious losses to the american dairy industry as the production of milk that sours according to C J babcock cock of the U united states department of agriculture dairymen he says are giving g considerable attention to keeping their products sweet sweat but are not paying as much attention to the flavor and odor tet let a pleasing flavol will have a tendency to extend their market thi through lough increased consumption work very quickly TWO weeds garlic or wild onion and bl butterweed itter weed are of considerable economic im importance in affecting milk flavoris fla flavor vorin in miny many dairy regions garlic or wild onion has almost instantaneous effect experiments carried onby the bureau of dairy industry show that garlic flavor can ve be detected in milk drawn drana from a cow one minute after she has one halt half pound of garlic tops and in milk drawn two minutes after she has inhaled garlic odor for ten minutes it Is necessary to remove cows from garlic infested untested pastures front four tour to seven agven 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 butterweed does not pass away between the only method of preventing bit ter milk in sections where this weed Is abundant says mr babcock ts Is to keep cows oft off infested pasture until the weeds can be exterminated best way to Con control frol the best way to control off flavors in milk ja Is to prevent them says bays mr cock in the production of palatable milk preventive measures are always best therefore dairymen should 1 feed milk tainting fainting feeds just after 2 keep cows and 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 v |