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Favourable intestinal flora
If possible, a combination of organic acids should be used, together with key raw materials such as milk products and fats, in order to acidify milk. The biggest advantage is to lower the pH (degree of acidity) in the stomach. When the pH is lowered to a suitable level, decay and Coli bacteria are suppressed. This creates a ‘competitive advantage’ for the desirable milk acid flora. As a result, these will increase relatively prolifically, thereby raising a barrier against pathogens.
This beneficial effect on the intestinal flora limits the risk of diarrhoea and results not only in good digestion of Sprayfo calf milk replacers, but of roughage and concentrates too.
Skim milk powder
Skim milk powder causes the milk to coagulate in the abomasum under the effects of the acidic environment. This levels out digestion in the rest of the gastro-intestinal tract.
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