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The Flavor of Milk as Affected by Season, Age, and the Level of Feeding Dairy Cows

New York Agricultural Experiment Station, Geneva, N. Y.

ABSTRACT

An investigation with the station Jersey herd on the relation of input to output in milk production, in cooperation with the United States Department of Agriculture, afforded an excellent opportunity to study the effect of different levels of feeding upon milk flavors.

The object of the cooperative experiment was to determine the rate and method of feeding which is most profitable under different price conditions. The cows selected were divided into six comparable groups. The control group was fed at the Morrison Standard level. The other groups were fed at levels of 20 and 10 per cents below standard and 10, 20 and 30 per cents above standard. The roughage consisted of alfalfa hay (15 pounds daily per 1000 pounds body weight), corn silage (20 pounds daily), and mangels (15 pounds daily) and in the summer green cut alfalfa and green cut soy beans. The feeding of green cut legumes was started May 24th and discontinued September 27th.