Hostname: page-component-cd9895bd7-jn8rn Total loading time: 0 Render date: 2024-12-26T16:32:18.344Z Has data issue: false hasContentIssue false
  • English
  • Français

Chamomile (Mayweed) and a taint in milk

Published online by Cambridge University Press:  27 March 2009

F Procter
F Procter
Affiliation:
The National Institute for Research in Dairying, Shinfield, Nr. Reading
Get access Rights & Permissions [Opens in a new window]

Extract

It is of great importance that milk should possess a pleasant flavour, but in spite of much trouble which is devoted by farmers and dairymen to this aspect of dairying, it happens from time to time that mishaps do occur. Taints and flavours in milk are due chiefly to the following three causes:

1. The activity of contaminating micro-organisms.

2. The action of milk on metals.

3. The influence of the foods eaten on the milk produced.

It must be admitted that we have very little knowledge of the subject of milk flavours and taints, and there seems little doubt but that the blame for many taints caused by micro-organisms has been associated wrongly with foods and sometimes with manures.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 16 , Issue 3 , July 1926 , pp. 443 - 450
Copyright
Copyright © Cambridge University Press 1926

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Brenchley, . Weeds of Farm Land, pp. 156–157.Google Scholar
(2)Morse, and Palmer, . British Weeds, pp. 53, 54, 84.Google Scholar
(3)Long. Common weeds of the Farm and Garden, Appendix II, p. 395.Google Scholar
(4)Malden, . Actual Farming, 2, 257.Google Scholar
(5)Nicholson, . Reading University College Bulletin, XXXIII.Google Scholar
(6)Mackintosh, J. Min. Agric. 29, 17–29.Google Scholar
(7)Tasmania Agricultural and Stock Department, Bulletin 45.Google Scholar