TURNIPS AND MILK.

New Zealand Herald, Volume LIX, Issue 18225, 19 October 1922, Page 12

TURNIPS AND MILK.

v EFFECT UPON FLAVOUR. RESULT OF INVESTIGATION. An interesting experiment to ascertain the extent to which turnips flavour milk, has been made at Waitoa under the auspices of the New. Zealand Co-operative Dairy Co., Ltd. The suppliers of the Waitoa dried milk factory decided at the end of last season to eliminate the use of turnips in connection with the feeding of their dairy cows. At the same time it was agreed that a careful feeding test should be made in the autumn with ;» view to seeing how far turnips could be used without tainting the milk. To that end it was arranged with Mr. R. Farrow, of Waitoa, to make the trial with milk from his herd. Describing the experiment, Mr. W. Y. Kirkman, the company's outside supervisor, said that the name of the variety of the turnip fed to Mr. Farrows cows ■was not available so that no information could be given on this point. It had been freely stated bv those tarmers who had oted the effect of different varieties of turnips that the Devonshire Greystone was the variety that was least objectionable. Mr Kirkman said he had heard Taranaki farmers express views in support of the opinion stated, as well as farmers in South Auckland and Thames Valley. If turnips were grown it seemed wise to grow these that would give the least trouble with the milk Mr. Kirkman said the experiment was of a three-fold nature, (1) About aim ton of turnips was carted out to the night paddock bv 9.30 a.m., and the cows, about 40 in number, were fed directly after the evening's milking. This was carried ,out for three davs, and then the evening's imd the morning's milk was dried after separation. The turnip flavour was noticeable in the whole milk on the receiving stage and was vary pronounced during drying, and could easily be detected in the dried milk powder immediately after manufacture. (2) About one ton of turnips was carted out bv 9.30 a.m. on the first day, and fed to the 40 cows after milking on the evening of the day following. This was continued for three days, and then the evening's and the morning's milk was dried. No favour was detected in the whole milk, nor was it noticed during the drying process, and it could not be traced in "the powder immediately after manufacture. . The third experiment was to feed the same amount of turnips to the cows pulled straight from the paddock anil given immediately to the cows. The result was that the turnip flavour was; readily detected in the milk and was very pronounced in the drying process. The whole atmosphere was permeated with a marked odour of turnips. Mr. Kirkman added that there was an abundance of grass feed in the paddocks in which the turnips were fed to Che cow's. This would be a dominating factor if compared with a dry season when grass would D 9 short. Kethod of Examination. Mr. Kirkman said that these experiments were made in March last. Three cams of powder, one can representing each of the experiments, were set aside and were re-examined on August 16 last. The method of examination was as follows: Samples were drawn from the three cans by tEe factory manager, Mr, H. Kinniburgh, who alone knew from which cans, the samples had been taken. Each sample was then mixed up in the usual manner and placed for grading and inspection by Messrs. G. P. Smith, milk powder experi; E. W. Hughes, a chemist; i.nd Mr. Kirkman. The results were noted by each person separately, and in each case the classification was in entire agreement. It was found that the best powder oS the • three i>amples submitted was that from the secona feeding experiment, that is, the product of milk'that i had been drawn from the cows after they had fed on turnips'which had been left wilting for 36 hours. The worst powder from a flavour point of view, was obtained from the milk produced from experiment No. 3, in which case the turnips were fed directly after Julling. Mr. Kirkman said that the flavour x>f this powder was such as to seriously deprecv i its quality from a selling point of view. Farther Experiments Planned. Proceeding, Mr. Kirkman said the results shown from fne experiments made were verv significant, and a careful re--rieW.of'the evidence would readily enable the layman tc understand the value of feeding turnips judiciously. It was evident, he added, that the farmer had it in his own hands to make or mar- the quality of his products, and remembering that quality was a vital factor in the present day markets as far as dairy produce was concerned, it was absolutely necessary that each supplier of a, factory should do his utmost to maintain the highest standard possible. Mr. Kirkman. said that the New Zealand Co-operative Dairy Company had decided, in view of the result of ttte experiment that he had carried Out, that turnip-flavoured* milk received at the Waitoa dried milk factory would not he used in future for drying, but would he treated separately and would be paid for according to its quality provided it was not so bad as to merit rejection. Mr. Kirkman said it was intended that further experiments should be carried out this season for the purpose of ascertainingthe effects of turnip feeding on butter. With regard to last season's experiment with the dried milk, Mr. Kirkman pointed out that the turnip flavours were not nearly so pronounced as they would have been had other feed been short and had turnips hetj the only feed the cows had to eat. In an average autumn when the supplier had to depend wholly on turnips to maintain his milk supply, the difficulties following the use of turnips would be greatly accentuated.