Effect of Acid-Precipitated Casein in Calf Milk Replacer on Rennet Clot

Abstract

An in vitro experiment demonstrated that substitution of skim milk powder in calf milk replacer with acid-precipitated casein and whey (constant 23.5% protein in dry matter) resulted in extended coagulation time with rennet (pH 6.1, 39 °C) and weaker curd strength. If results are translatable to conditions in calf abomasum after feeding, reduced curd strength from acid-precipitated casein might promote quicker stomach emptying and reduce reported beneficial effect of clot formation on nutrient digestibility. © 1982, American Dairy Science Association. All rights reserved.