Description
What it is. Fermented dairy products are obtained by fermentation of milk, yoghurt-type products being the typical example. They are classified as a feed material in the Products of the dairy industry chapter of the feed materials catalogue.
What it is for. This type of ingredient is generally used as a protein and energy source and as a palatability enhancer in compound feeds. It would typically be employed for young animals and in milk-replacer or starter formulations, where fermented dairy fractions support feed intake and digestibility. Crude protein and crude fat contents should be checked against the supplier's declaration, since fermentation conditions and the milk base affect the final composition.
Points to watch. Crude protein and crude fat must be declared, as these are the only constituents listed for this feed material; no maximum inclusion level is set in the source documentation. Composition can vary with the milk source and the fermentation process, and storage conditions should preserve microbiological and nutritional stability, in line with usual practice for perishable dairy-derived materials.
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