This is particularly important in the Asian export market where the slightest change in flavour may be detected and queried. Sources of taints and odours Milk absorbs taints and odours very easily. Most feed taints arise from the absorption by the cow of chemical compounds from feed. These chemical compounds are subsequently imparted to the milk by way of the blood. Waste crops such as orange peel, vegetables such as onion and cabbage and poorly fermented silage also produce feed flavours in milk.
Some weeds also produce strong flavours in milk when eaten during grazing.
Weeds such as capeweed cause tainting problems at various times of the year. Control of taints When establishing pastures and crops ensure that weeds are controlled during the establishment period. If possible, eradicate problem weeds when identified. If the plants causing the tainting cannot be eradicated, exclude the milking herd from the contaminated area. When weeds are sprayed, ensure the correct withholding times for grazing are observed.