These resources are brought to you by the Cooperative Extension System and your Local Institution
Welcome
eXtension is an interactive learning environment delivering the best, most researched knowledge from the smartest land-grant university minds across America.
Have a question? Try asking one of our Experts
I recently read an article that recommended mixing milk replacer with 160-170 degree water in order to break down the fats. Directions on several brands of milk replacer call for warm 105-110 degree water. Can you comment on this?
Last Updated: August 29, 2007
Where did you read the article? We would be interested in reading it to determine the exact reasoning for the high temperatures.
Water at 160-170 degrees should not be necessary for mixing milk replacer. In fact, that is high enough to kill off many pathogens and probably denature most of the proteins.
We suggest you follow the label directions and mix with warm water. If the product does not mix well at that temperature, we suggest you find another manufacturer that has a product with better "mixability." High water temps will cause fat to break up and end up sticking to the bucket. Use moderate temperature water.
Dick Wallace, DVM, MS
Dairy Extension Veterinarian, University of Illinois - Illini DairyNET
Arlyn Heinrichs, Dairy Extension, Penn State University.
Have a specific question? Try asking one of our Experts
Unlike most other resources on the web, we have experts from Universities around the country ready to answer your questions.
This resource area was created by the: Dairy community
Resource Area Feeds
In This Resource Area
Webinars
Subject Areas
- Business Management and Farm Labor
- Calf and Heifer Management
- Facilities
- Food Safety
- Genetics
- Health and Diseases
- Learning Lessons
- Mastitis and Milking Management
- Materiales en español
- Milk Marketing
- Nutrient Management for Dairies
- Nutrition of Milking and Dry Cows
- Pest Management
- Reproduction
