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Relationship of Consumption of Peppergrass by Cows to the Flavor and Indol Content of Butter

Research, Laboratories, Sugar Creek Creamery Company, Danville, Illinois

ABSTRACT

A rather characteristic flavor defect of butter is designated by many butter judges as peppergrass flavor and often is considered to be due to consumption of peppergrass (Lepidium virginicum) by the cows producing the cream. The defect varies greatly in intensity; it may be pronounced or it may be so slight that its identity is difficult to determine.

Butter with peppergrass flavor is produced principally in certain areas during a definite part of the year. It has been encountered especially in sections of North Dakota, South Dakota, Nebraska and some of the nearby states; it may begin late in April or early in May and continue until late June or early July. The defect is much more serious in certain years than in others; lack of rainfall, particularly over a period of more than a year, seems to result in many weeds (including peppergrass) developing in pastures and in considerable butter having peppergrass flavor.