In general, wheat is higher in protein than corn or barley and about equal to corn in energy. Because several varieties of wheat are commonly grown, the protein content can vary from 9 to 15 percent and TDN from 74 to 82 percent. Wheat is a palatable grain and should...
These byproducts of milling wheat for flour consist of varying amounts of bran, germ and flour. They are highly palatable, low in calcium and tend to be higher in phosphorus than most other grains and processed grain by-products. Wheat bran is highest in fiber and...
Whey is the liquid portion of milk, which separates from the curd during cheese making. Sweet whey comes from the manufacture of Cheddar and mozzarella cheese. The pH of sweet whey is 6.0, which is high than that of fresh acid whey. Whey is corrosive. Suitable...
