Removal of Garlic Flavor From Milk and Cream

One of 1,872 pamphlets in the series: Farmers' bulletin (United States. Dept. of Agriculture) available on this site.

Description

"It is a well-known fact that when cows eat wild onion or garlic within four hours before milking there is imparted to their milk a very disagreeable flavor and odor. This flavor is not only unpleasant but it lowers the commercial value of the milk. Any method, therefore, which will remove this flavor and odor should be of interest to dairymen." -- title page

Physical Description

4 p. : ill. ; 24 cm.

Creation Information

Ayers, S. Henry (Samuel Henry) 1914.

Context

This pamphlet is part of the collection entitled: USDA Farmers' Bulletins and was provided by UNT Libraries Government Documents Department to Digital Library, a digital repository hosted by the UNT Libraries. It has been viewed 42 times . More information about this pamphlet can be viewed below.

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Description

"It is a well-known fact that when cows eat wild onion or garlic within four hours before milking there is imparted to their milk a very disagreeable flavor and odor. This flavor is not only unpleasant but it lowers the commercial value of the milk. Any method, therefore, which will remove this flavor and odor should be of interest to dairymen." -- title page

Physical Description

4 p. : ill. ; 24 cm.

Notes

Issued August 6, 1914.

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USDA Farmers' Bulletins

The United States Department of Agriculture Farmers' Bulletins were produced to disseminate information about agricultural topics. This collection includes bulletins published between the 1880's and the 1980's.

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Creation Date

  • 1914

Added to The UNT Digital Library

  • June 7, 2012, 2:08 p.m.

Description Last Updated

  • July 29, 2015, 11:17 p.m.

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Ayers, S. Henry (Samuel Henry). Removal of Garlic Flavor From Milk and Cream, pamphlet, 1914; Washington D.C.. (digital.library.unt.edu/ark:/67531/metadc85816/: accessed October 19, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.