Whey is the liquid portion that remains after cheese is made. Milk Protein Concentrate (MPC), where some of the lactose is removed from NFDM, is also an available ingredient. ![]() Skim milk powder (SMP) is made from further processing NFDM and is standardized at 34% protein and 1.5% or less fat. It is a non-standardized product with protein levels ranging from about 34-37% and fat content ranging from 1-4%. NFDM is the dry component of the leftover fluid that remains when the fat is removed from milk in butter production. In short, both NFDM and whey-based ingredients can be really good, or really bad. Rather than attempting to decipher which ingredient is a “better” choice, it is far more productive to focus on the quality and consistency of these protein sources in milk replacer. ![]() When butter is popular, its co-product, non-fat dry milk (NFDM), may be more readily available.īoth of these all-dairy ingredients play a useful role in CMR formulation, and nearly every product we manufacture at Strauss Feeds contains various combinations of both as important sources of dairy protein. In seasons of high cheese demand, we have access to abundant quantities of whey. Plus, we want to do that as affordably as possible.Īs dairy markets fluctuate in ingredient price and availability, there is flexibility in terms of calf milk replacer (CMR) formulations that utilize co-products of dairy manufacturing. In our quest to achieve high-quality dairy replacement and market animals, we want to raise them using the best ingredients to support their health and growth.
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