The Dillon herald. [volume] (Dillon, S.C.) 1894-????, 1920-05-20
/ ONIONS IN MIX
Flavor and 0dor Not Unhwois'
some But Very objeo-
tionable.
Rsmsdles Suggested

pfOaucOfS, Sao COusutaofp ef0 SSAA'
fronted with the usual, and to Ger.
tain extent inevitable, favor and
odor Of onions In milk products The
presence Of onion flavor In milk does
not indicate that the milk containing
this flavor has been produced or
handled under unsanitary conditions,
hor foes the presepes Of the flavor
and odor render the milk unwhole-
some. for human consumption. But
the onion flavor In milk, even to .
slight degree, Is such pronounced
and unpleasant one to the great ma
jority Of consumers that from a COM
mercial standpoint all milk SO affect
ed is unfit. Cream from this milk
may be used for butter making,
though the resulting butter will still
retain the Objectionable flavor to q
marked degree. As result OF this
trouble in milk, many producers and
dealers suffer every spring consider
able financial loss, . part OF which,
at least could be avoided II proper
precautions, were taken and prepara-
ton made for the short time during
which the trouble arises.
As to remedies and treatment OF
"oniony" milk, the only sure and ef.
fective means lies in prevention II
onions are present in the pasture
they must come out, or the milk COW
must be kept out for several hours
prior to milking time, else\the milk
will surely have the characteristic
Objectionable odor and favor. Should
the onions be few, or should they be
confined to a limited area, it might
be possible and advisable to pull up
the plants by hand before seed are
produced and thus eventually rid the
pasture Of them. On the other hand.
II the pasture is badly infested the
only course to follow is to take the
milk cows of the pasture early In
the afternoon, at least four or i've
hours before milking time.
The onion plant Is one Of the frst
to begin growing in the spring, and
tho cow, with her natural craving for
green succulent feed at this season
Of the year, is not at all particular
about what she eats while the graz.
ing Is so scant. In this connection
. grazing lot of rye or rye and barley,
or clover and barley serves . double
purpose. If the COW Is allowed as.
cess to such grazing lots for an hour
or 30 each day net only will her milk
fow be very much Increased but her
hunger for green feed win be salts
ned to such an extent that she will
be more careful about grasing on
Wild onions while IN the pasture.
The onion flavor IN milk 10 only
one, though perhaps the most pro.
nounced and Objectionable, OF many
food favors which often get into
milk from the COW. Such feeds a.
rape, rutabages, cabbage and wet
brewers grains, when fed either just
prior or during milking, often inpart
quite pronounced and Objectionable
flayors to milk. Any Of the above
feeds, however, may safely be fed
Just after milking or several hours
before milking without affecting the
favor Of tbs milk In any way. DO
Il Is where conditions make it neoss-
sary to Craze milk cows on onion In
tested pastures. II the cows are
turned on these pastures imMedistsly
after milking in the morning and
then driven up about noon, there
should be little II any trace OF onion
flavor in the milk. Especially is this
true where the cows are allowed 10
craze on green grazing lots which are
free from the wild onions or where
good grade Of corn silage Is fed as .
succulent feed.
Various methods Of removing the
onion flavor and odor from milk 80
contaminated have beer tried out
with little success. Perhaps the most
common as we'll as the most effec-
tive treatment is that OF aeraion.
But even with this method, the
amount of the Objectionable flavor
and odor removed is so small that 1t
Is impossible to render contaminated
milk free from taint.
Summary.
1. Allow milk cows to run on on
lon infested pastures only in the fore
noon. Drive them up four or i've
hours before milking time.
2. Provide green grazing lots, or
have an abundance or corn silage, to
increase the how Of milk and to ap-
pease the cows craving for green
feed.
8. Take extra precautions with the
handling and cooling OF the milk IN
order that no bad odors and favors
might develop to augment the cb5ec'
t,onahle ones from the onions.