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Effect of Feeding Green Rye and Green Cowpeas on the Flavor and Odor of Milk
Creator
Date
1925
Subject
Excerpt
When dairy cows consumed 15 pounds of green rye one hour before milking only slight abnormal flavors and odors were produced in the milk.
Increasing the amount of green rye consumed one hour before milking from 15 to 30 pounds increased to a slight extent the abnormal flavors and odors in the milk. They were, however, only slight and would likely not be objectionable to the majority of consumers.
Feeding 30 pounds of green rye immediately after the previous milking had practically no effect on either the flavor or the odor of the milk produced at the next milking.
When dairy cows consumed an average of 14.7 pounds (out of 15 pounds fed) of green cowpeas one hour before milking, only slight abnormal flavors and odors were produced in the milk.
Increasing the amount of green cowpeas consumed one hour before milking from an average of 14.7 pounds (out of 15 pounds fed) to an average of 29.2 pounds (out of 30 pounds fed) increased to some extent the abnormal flavors and odors in the milk.
When the cows consumed an average of 29.1 pounds (out of 30 pounds fed) immediately after the previous milking, there was but very little effect on either the flavor or odor of the milk produced at the next milking.
The abnormal flavors and odors produced by feeding green cowpeas were more pronounced than those produced by feeding green rye.
Increasing the amount of green rye consumed one hour before milking from 15 to 30 pounds increased to a slight extent the abnormal flavors and odors in the milk. They were, however, only slight and would likely not be objectionable to the majority of consumers.
Feeding 30 pounds of green rye immediately after the previous milking had practically no effect on either the flavor or the odor of the milk produced at the next milking.
When dairy cows consumed an average of 14.7 pounds (out of 15 pounds fed) of green cowpeas one hour before milking, only slight abnormal flavors and odors were produced in the milk.
Increasing the amount of green cowpeas consumed one hour before milking from an average of 14.7 pounds (out of 15 pounds fed) to an average of 29.2 pounds (out of 30 pounds fed) increased to some extent the abnormal flavors and odors in the milk.
When the cows consumed an average of 29.1 pounds (out of 30 pounds fed) immediately after the previous milking, there was but very little effect on either the flavor or odor of the milk produced at the next milking.
The abnormal flavors and odors produced by feeding green cowpeas were more pronounced than those produced by feeding green rye.
Title
Effect of Feeding Green Rye and Green Cowpeas on the Flavor and Odor of Milk