Lacto-Whey® Benefits: - Increases total ration palatability
- Improves ration uniformity and decreases ration sorting
- Improves rumen health which promotes growth of rumen bacteria to digest more Dry Matter
- Increases the amount of microbial protein available to the animal
- Good buffer with pH above 6.5 helping rumen health and decreasing acidosis and laminitis
- Does not consist of carbohydrates, so it does not add to the starch load in the rumen
- Helps through periods of heat stress by increasing ration palatability and the nutrient density of the rotation
- Excellent source of soluble protein and energy
- Increases bulk life of the ration and decreases the amount of leftover feed
- Does not shrink or spoil
- Does not freeze or separate
- Users have seen increases in DMI, body condition and slicker hair coat
- Fermented Ammoniated Condensed Whey (FACW). A large portion of minerals, growth factors, and other valuable nutrients remain intact during the production process
- A piece of the overall nutrition puzzle, not the whole puzzle
|
How is Lacto-Whey processed?
Lacto-Whey uses fermentation in manufacturing the high energy and high protein supplement. The fermenting of whey to make Lacto-Whey resembles the fermentation used to make good silages, pickles and sauerkraut. Basically a cheese starter bacterium is added to whey.
The bacteria consume lactose (or milk sugar) in the whey and convert it to lactate. When all the lactose is converted to lactate the fermented whey is evaporated to give a 44% crude protein, high energy liquid feed. The fermentation in essence converts whey from a 14% crude protein on a dry matter basis.
Pricing
Call 1-800-551-2842 or email info@packerlandwhey.com for pricing in your area.
How is Lacto-Whey Delivered?
The Lacto-Whey is shipped out in liquid semi-tankers, quad axle trucks or on rail. The dairy farms or beef feedlots store the Lacto-Whey in non-heated poly or steal tanks.
For a printable Dairy Guaranteed Analysis Click Here.
For a printable Beef Guaranteed Analysis Click Here.
