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Effect of Ration on Freezing Point of Milk and Blood Serum of the Dairy Cow¹

Department of Dairy Science, University of Kentucky, Lexington

ABSTRACT

This investigation consisted of two parts: 1) A stall-feeding experiment conducted during the winter, to determine the effect of a low-protein, high-saturated-fat ration on the freezing points of blood serum and milk in the dairy cow, and 2) a pasture experiment conducted during the summer, to determine the effect of restricted roughage intake on the freezing point of milk.

Sudden or radical changes in the ration appeared to have an effect on the freezing point of milk, the Jerseys being affected to a greater extent than the Holsteins. Jersey milk also had a lower freezing point than the Holstein milk when the animals were fed normal rations, although the difference was not statistically significant. Changes in ration had less effect on freezing point of blood serum than on freezing point of milk. There was no significant correlation between freezing points of milk and blood serum.

The experimental feeding regime had no significant effect on the total solids, milk fat, or solids-not-fat content of the milk.

¹ The investigation reported in this paper (no. 65-6-13) is in connection with a project of the Kentucky Agricultural Experiment Station and is published with approval of the Director. Data reported herein are from a thesis presented by the senior author to the Graduate School of the University of Kentucky in partial fulfillment of the requirements for the M.S. degree.

² Present address: Milk and Food Activities, Division Environmental Engineering and Food Protection, U. S. Public Health Service, Charlottesville, Virginia.