Effect of Inhaled Substances on Milk Flavors

Abstract

Most, if not all, of the commercially-important flavors of milk are ex- ogenous; at least, there is no evidence that the synthesizing mechanism of the udder produces any of these flavors. This concept requires that the flavoring substance is present in the blood and the "membranes" of the mammary gland are permeable to it. There are three possible avenues through which flavoring substances may gain entrance to the blood: (a) through the walls of the alimentary tract from ingested material; (b) through the lungs from inhaled substances; and (c) through the skin from contacted substances. The further possibility also exists that flavors or odors from ingested material may gain entrance to the blood by passing progressively from the point of rumination to the lungs and then into the blood. This report will deal with some preliminary experiments in a study of the effect of certain inhaled substances upon the flavor of milk. While there is a considerable amount of literature (2) dealing with the effect of different ingested substances upon milk flavors, there is a scarcity of information upon the effect of inhaled substances. Aside from the general knowledge that milk from animals recently anesthetized with ether or chloroform contains these anesthetics and the report by Babcock (1) that inhaled odors of wild garlic tops could be deteeted in the milk, the authors are unaware of any reports in the literature dealing with the specific effect of inhaled substanees upon milk flavors. It is rather common knowledge, however, that inhaled gases such as methane, nitrous oxide, hydrogen cyanide, chlorine, bromine, etc., and vapors from many compounds pass through the lungs into the blood. Because of these facts and the fact that the mammary gland behaves as a permeable membrane to many substances in the blood, it was thought advisable to begin an investigation of the effect of certain inhaled substances upon milk flavors. The substances investigated and reported herein are: turpentine, paradichlorbenzene, benzaldehyde, camphor, vanillin, synthetic orchid, onions, garlic, manure, corn silage, alfalfa silage and scrapings from Roquefort cheese. PLAN OF THE EXERIMENT The essential features of the experimental plans upon which comment is needed are: (a) the special stalls, (b) the method of administering the