The Farmington times. (Farmington, St. Francois County, Mo.) 1905-1926, 1911-10-26
HOW To CARE FOR MILK
FEED EATEN BY COW GIVES FLA
VoR TO MILK.
ny c. n. Eckies. Professor OF Dairy.
ing, College Of Agriculture,
University Of Missouri.

TOUEuIIlSIS lbi tffs''4 Alli+N III fa'
souri, makes It essential that the farm
or understand better What are causes /
Of trouble in handling milk, The mar.
ket value of butter and cheese de-
ponds largely upon the presence OF |
The proper TASTE and odur and the alb !
sence OF the uud asirahle favors.
The absorption oi doors from the |
air IL a common occurrence. So far |
az know, none Of tic 0dors absorbed
Is beneficial MIX, cream and butter
sbsorb odors very readily, but cheese
very slowly. On recount OF this char
Ncteristic. II Is necessary nj all times
so guard against exposing milk TO any
odor. This means that the barn and
surroundings must be free from odors.
Warm milk absorb otors faster than
cold.
Retailers are often blamed for odors
and tastes which are absorbed from
the refrigerator where the milk Is
placed by the consumer The odors
Of fruit are especially easy OF ABSORB.
ton by butter and milk
ne tUttlt VI Isl' Iffl Ia AbNtN'At otD
far more importGat han the absorb.
tiou Of odors These Ouors may usual.
~ be driven OF ~ TO 20 170 degrees
BY heating the Elm
Any feed whicll Is gwen to the COW
may give flavor to the milk II 1t has
marked taste onions, turnips,
green rye and certain weeds are the
hest known examples We can under
stand how these feeds affect the milk
more clearly by considering what hap
pens when a person cats onions. For
about an hour after eating onions
there is no noticeable effect, then the
breath begins to smell Of onions and
the taste Of onions is in the mouth.
The odor OF the breath comes from
tho onion products being cast off by
tho lungs, and tho taste II due 10 the
onion products coming into the mouth
With the saliva The entire circula-
ton is filled with the volatile prod
ucts from the onion, and they pass
put with every cXcretion and secre-
lion The same thing happens when
. COW Is given feed with a strong
udor or taste As soon as il is digest.
cd II passes into every secretion, in.
Guiding the milk y, thinking OF these
facts we can BEE that feed liable 10
give taste to the milk should be
fed immediately before milking SO
hat It will not nave timo to be di
Eested, or at once after milking sc
that il will have time TO got out OF
The body before another milking.
II a COW iR sick--has indigestion
for exampe--the milk may have al
Objectionable odor or taste which has
been absorbed by the circulation from
She nlimentary canal Clean milk from
healthy COW has no 'cowy" odo
pr animal Odor as Il fully believed
IS many dairy men The so-called ami
NAL odor comes either from dirt II
tho milk or from an unhealthy animal
Any taste or odor that milk ha
phen freshly milkcd &, due to one o
the causes mentioned But ii shoul,
be further understood that any odo
ar taste not present IN the fresh milk
but developed later does not com
rom the COW nor Ter iced For O.
ample, If milk bscumer Shiny or BIZ
Ter, or emells bad after standing som
time, do not lay II on the COW unles
Il has the same condition when fresl
~ MIXED. Taiuts from the feed ar
driven on almost entirely by heatn
tho milk. The smel ~ onions or tu
rips may be removed almost entirel
~ this means In some localitiC
especially in the South AtIant
states milk Is often pgstcurized wit
this object alone in view.
Under usual conditions this sourc
sf tastes and odors - OF compar
lively little Importance AS rul
the COW produces milk pure, and q
responsibility for the many trouble
that appear IN handling should
placed where II bclongs-on the pc
son handling the milk
Practically all tastes and odors tn
develop In milk on standing--and v
know there are an irhnit. number
are due to bacteria MIX itself h
NO power Oh CHANGING III uUy way. v
speak very often of milk souring
X Il were the only thing that ha
pens to milk. II IL the most Co
mon change. but there arc sever
others Ono kind OF bacteria caus
milk to sour. and another produc
sss, and II present In large numbe
may make the gRssy curd and spon
aheese so much dreaded by chez
makers
Another familiar germ causes or
nary decay or putretaction OF N
with the bad tastes and odors CO
mon to such changes, These are
cause OF much OF tho bad cheese a
butter Others produce the ropy
stringy milk 30 much dreaded by
milkman The feed OF the COW |
Hothins whatever TO do with L
stringy milk. II Is not uncommon
the milk dealer TO be driven out
business by the rop! milk bacteria
Others produce bitter milk and
ter cheese. Occasionally factory
~omne infected with these bacteI