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Influence of Added Sodium Chloride in Grain Ration on the Freezing Point of Milk

Dairy Department, University of Tennessee, Knoxville

ABSTRACT

The effect of feeding grain mixtures containing 0, 1, 2, and 4% added sodium chloride on the freezing point of milk was determined by the use of eight Holstein cows in a modified Latin-square design. Feeding periods were two weeks on each mixture. Average freezing points were –0.548, –0.551, –0.552, and –0.553 C, respectively, when the grain contained 0, 1, 2, and 4% sodium chloride. Concentration of chloride in blood or milk did not change when salt intake was changed. Milk from three cows froze at average temperatures of –0.545, –0.550, and –0.553 and had total concentrations of sodium, potassium, calcium, magnesium, and chloride ions of 162.3, 138.7, and 129.3 mmoles per liter, respectively. Total concentrations of the five elements in milk were more closely correlated with sodium and chloride than with potassium, calcium, or magnesium; but among cows total concentration was not significantly correlated with freezing point.