Interrelationships of Milk Temperature, Dilution, and Curd Formation in the Response of Calves to Whole Milk Diets

Abstract

Summary Twenty-four calves (16 Holstein and eight Jersey) were employed in a 2 3 factorial experiment to evaluate the influence of milk temperature (100 or 50° F.), dilution (none or containing 25% water), and curd formation (normal or prevented with sodium citrate) as factors in the feeding of calves. Calves 14 to 42 days of age were fed Jersey milk exclusively at 10 to 14% of initial body weight daily. Diarrhea was no problem and health and condition of calves were generally good. Body weight gains and efficiency of feed utilization were not significantly different for the two temperatures, dilution levels, or curding potentials. Significant interactions were found between dilution and temperature and between dilution and curd formation. The difference in gains between milk fed at the two temperatures was significantly greater (P