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Journal of Dairy Science Vol. 16 No. 5 495-499
© 1933 by American Dairy Science Association ®
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The Preservation of Skimmilk Curd for Poultry Feeding

R. N. Davis1

Department of Dairy Husbandry, University of Arizona, Tucson

ABSTRACT

Conclusions: Skimmilk curd can be preserved for 6 months or longer by the addition of formalin (40% formaldehyde) at the rate of 1:1,000 provided the acidity of the whey is at least 0.7 per cent at the time of adding the formalin. This preserved curd makes a good animal protein feed for poultry.

FOOTNOTES

1 The author acknowledges with thanks the valuable assistance rendered by F. W. Richardson, Superintendent of the University Poultry Farm, in supervising the feeding of the curd to poultry.






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Copyright © 1933 by the American Dairy Science Association ®.