210     THE INDIAN JOURNAL OF VETERINARY SCIENCE AND ANIMAL HUSBANDRY [VI, II

gland may occur and in rachitic birds the thyroid becomes extremely hyperplastic.
It is realised that adequate attention has not yet been paid to the relation of vitamins
and minerals to the incidence of diseases and the hope is expressed that further research
in these lines may have a valuable practical application in reducing the high mortality
which frequently occurs in poultry flocks. [K. C. S.]

Protecting the natural flavour of Milk. J. L. HENDERSON and C. L. ROADHOUSE
        Hoard's Dairyman, Vol. 80, No. 19, October 10th, 1935.

For the consumption of fluid milk to be maintained and increased, the product
must be kept uniformly palatable from day to day.

The authors summarise the results of recent investigations carried out by the
United States Department of Agriculture on the sources of certain unpalatable
flavours in milk.

The unpalatable flavours maybe brought about by feed by auto-oxidation of milk
fat hastened by certain metals, by high temperature, by sunlight, by absorption of odours
of some fruits, vegetables, chemicals or by rancidity caused by the enzyme lipase which
splits fats into fatty acids having characteristic odours.

The natural flavour of milk may be protected by adjustment of the feed programme,
so that animals do not have an access to feeds like, clover, corn silage, turnips, legume
silage, etc., five hours before milking—such roughages should be fed immediately
after milking. All types of dairy equipment should be obtained n non-corrcdable
metals [galvanised utensils so often seen in India are particularly bad—C. E. M.] and milk
should be protected from exposure to direct sunlight through all stages of handling.
[C. E. M.]