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Influence of Ration and Time of Feeding on the Freezing Point and Composition of Cow's Milk¹

Departments of Dairy Industry and Animal Husbandry, Cornell University, Ithaca, New York

ABSTRACT

The freezing point of cow's milk is of scientific and practical interest. It is the least variable property of milk, but the fact that it does vary within relatively narrow limits, is of considerable importance. The variations observed by early workers have been reviewed (16). Critical studies on the effect of diet and management on the freezing point are few. Shipe et al. (16) reported that the freezing point of milk from cows on pasture was lower than when the cows were on an all-hay ration. The freezing point of milk produced on the hay ration was lower than when a portion of the hay was replaced with grain. They further noted that the freezing point for the evening milk was lower than that for the morning milk on the rations containing hay; whereas, for cows on pasture the reverse was true. In an effort to determine the cause for the observations noted above, two additional experiments were conducted.

¹ Some of the data contained in this paper are part of a thesis submitted by the senior author to the Graduate School of Cornell University, in partial fulfillment of the requirements for the degree of Master of Science.

² Present address: Department of Dairy Husbandry, University of Maryland, College Park.

This article has been cited by other articles:

				M. Bjerg, M. D. Rasmussen, and M. O. Nielsen Changes in Freezing Point of Blood and Milk During Dehydration and Rehydration in Lactating Cows J Dairy Sci, September 1, 2005; 88(9): 3174 - 3185. [Abstract] [Full Text] [PDF]