Physiological Mechanisms Involved in Transmitting Flavors and Odors to Milk. I. Contribution of Eructated Gases to Milk Flavor

Abstract

Two cows having ruminal and tracheal fistulas were used in this study. Permanent cannulas were inserted into the ruminal fistulas and removable cannulas were inserted into the tracheal fistulas. By replacing the tracheal cannula with an endotracheal catheter it was possible to prevent eructated gases from entering the lungs. Experiments with macerated onions and certain esters revealed that eructated gases can contribute to the off-flavors of milk by being absorbed in the lungs.