REMOVING TURNIP AND BEETROOT FLAVOURS.

Press, Volume IV, Issue 10064, 16 June 1898, Page 3

REMOVING TURNIP AND BEETROOT FLAVOURS.

From examination concerning the ia**** o !** of different fodders on the quality of butter minutely carried out during the past three years by the Danish Trial very useful results have been obtained, Especially as regards the feeding of roots.' The fast two years' experiments were carped .out or. two different farms—at Egeskov and at Bavnholt. Both series comprised beetroot and turnips. The results, briefly, j»w-De-ference in the quality of the butter after feeding with beetroots or turnips was to be observed only when Uhe milk was not pasteurised. By pasteurising it is possible to thoroughly remove all the unfavourable influences caused in butter by feeding the cows with turnips. The difference in the butter, as shown by the experiments, waa chiefly in its smell and taste, the unpasteiirised turnip butter being judged as bitter, .&c., which waa not the case after feeding the cows with beetroot or after pasteurisation. As regards consistency, the butter from beetroot feeding wb* a little leaner and firmer than the turnip butter, but not remarkably so. It was observed that the milk from the turnip-fed cows had, immediately after milking, a strong smell of turnip and a very peculiar taste, which was to be fully detected in the cream and even in the skim-milk. But after the cream had been pasteurised the turnip Bmell disappeared and was not to be detected either in ripening cream, the butter, or the buttermilk. But without pasteurisation the taint remained and passed into both tho butter and the buttermilk. The smell of the beetroots waa very conspicuous in the skim-miik used. for. cheese-making, and was also easily to be detected at a distance from the cheese-tub, the curd being especially strong after the whey was drawn off. The cheese also retained the flavour, and after several months it still distinctly retained the bad flavour;; the smell of turnips being still more conspicuous—more so at Bavnholt than at Egeskov. This waa attributed to the fact tliat the experiments at the former place were , made earlier in the winter than at the latter, ! and also that at Bavnholt the turnips used had not been stored in pits. . Towards the end of the time of the experiments pit-stored j turnips were used, and as a result it waa 1 noted that the turnip smell was far. less pronounced during the latter part of the expert* i ments.