During recent years a large number of samples of milk having a peculiar flavour have been sent to this Institute by farmers, retailers, and wholesalers of milk.

The flavour is marked and has almost invariably been described as “oily.” In many instances it has been referred to as the “castor oil flavour.”

Although, as would be expected, the opinions of individuals on the flavour of such samples were not unanimous the majority agreed that “oily” was an appropriate name and since this is the name by which this taint is known to the trade it is proposed to retain it.