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The Relation of the Fat Content of Milk to the Passage of the Milk Curd from the Stomach of the Calf^*

Iowa State College, Ames, Iowa

ABSTRACT

Although whole milk has always been considered preferable for calf feeding to separator skimmed milk from a growth promoting standpoint, the cost of feeding whole milk makes it desirable to change to skim milk feeding at the earliest possible age. In this paper the physiological effect of the fat on the rate of evacuation of the stomach is discussed. Curd from milk containing up to six per cent fat tends to leave the stomach more rapidly than skimmed mild due to the difference in texture of the curd formed. Milk containing this amount of fat does not apparently inhibit gastric secretion or gastric motility. Fat, in addition to being a valuable source of food, would appear to aid digestion when incorporated in the milk in limited amounts.

^* Journal Paper No. J193 of the Iowa Agricultural Experiment Station, Ames Iowa. Project No.47.