Some Factors Affecting the Stability of Certain Milk Properties. IV. A Comparison of Seven Different Roughages on the Color and Flavor of Milk

• Published in: Journal of dairy science 1941-01, Vol.24 (1), p.71-83
• Main Authors: Garrett, O.F., Arnold, R.B., Hartman, G.H.
• Format: Article
• Language: English
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(41)95386-9

The conclusions to be drawn from the results of these studies are that: Legume and grass silages, when properly made and fed, produce milks with higher yellow color, finer flavor and greater resistance toward the development of oxidized flavor than do corn silage, beet pulp or dried citrus pulp. Alfalfa silage is almost equal to spring pasture in putting yellow color into milk and is equal to or better than pasture in producing milk of fine flavor and high resistance toward the development of oxidized flavor. Beet pulp and citrus pulp are about equal so far as color, flavor and resistance to oxidation are concerned with the exception that a bitter flavor frequently appeared in the milk while the cows were being fed citrus pulp. The differences in the effects on color, flavor and resistance to oxidation between molasses grass silage and phosphoric acid grass silage are not considered significant.