Milk and dairy proteinDry · Fine powder Low data confidence

Milk replacer powder

Milk replacer powder is used in boilie formulation mainly as a protein source, fat source, soluble attractor and nutrient balancer. Typical dosage is expressed as a percentage of the dry mix.

Also known as: milk replacer, calf milk replacer, lamb milk replacer

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Recommended inclusion

Minimum: 2%
Typical: 5%
Maximum: 10%
Absolute maximum: 20%

0% 2%–10% ideal 20%+ too dominant too much

Above the recommended maximum the mix becomes harder to balance. Treat the absolute maximum as a hard ceiling.

Nutritional estimates

per 100 g dry · estimated

Functional properties

Binding strength 4/10

Digestibility 8/10

Solubility / leakage 6/10

Natural attraction 7/10

Hardening 3/10

Softening 4/10

Texture opening 2/10

Cold water suitability 7/10

Warm water suitability 7/10

Buoyancy 0/10

Clouding 7/10

Oiliness 4/10

Processing tolerance 6/10

Roles

Protein sourceFat sourceSoluble attractorNutrient balancer

Allergens

Milk

Data confidence: Low

Estimates from ingredient data — practical guidance, not laboratory analysis.

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