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Faunsdale, AL | I tend to keep the temperature down to the 120 degree range when mixing replacer. I worry about overheating the proteins in the already heat affected milk powder. Anyway, if we make it 140-150* it is still too hot when we get to the youngest calves.
If the fat in the milk replacer won't dissolve in warm water, there is a problem with the process of making the product. To the best of my knowledge, all milk replacer is made with animal fat instead of milk fat and it must have emulsifiers to make it work in the reconstituted product.
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bottle calf help
