Fermented colostrum production must follow strict aseptic procedures to ensure safety and quality. The process begins with filtering the fresh colostrum through gauze, then transferring it into a clean container and allowing it to ferment naturally at room temperature. It should be stirred twice daily. When the acidity reaches between 85 and 130°T (titratable acidity), the colostrum will turn slightly yellow, emit a mild sour scent, and become more viscous. The top layer may appear lumpy, while the bottom remains clear and transparent (whey). At this point, the fermentation is complete and the product is ready for use.
When feeding calves, the fermented colostrum must be thoroughly mixed before use. It should then be diluted with warm water in a 1:1 or 1:2 ratio to maintain a milk temperature of approximately 37°C. Starting from day five, small amounts of mixed concentrate and high-quality hay can be introduced to help develop the calf's digestive system. On day seven, a small amount of cooked porridge is added three times a day, about 50 grams per serving. From day ten onward, the frequency and quantity of concentrates and forages are gradually increased. This training typically lasts 30 days, after which the calves consume around 0.75 kg of mixed feed daily. As the calves grow, the feed quantity should be adjusted accordingly.
When feeding concentrates, it's essential to prioritize nutrition, digestibility, and compatibility with green, juicy feeds. Two recommended formulas are as follows:
1. Corn 30%, Barley 23%, Silage 8%, Soybean Meal 75%, Mineral Additives 1%, Sweet Potato Flour 5%, Grass Powder 24.5%, Salt 1%.
2. Corn Flour 35%, Bran 17%, Soybean Meal 22%, Corn Meal 15%, Sunflower Meal 5%, Fish Meal 3%, Shell Powder 20%, Salt 1%, plus an appropriate amount of multi-vitamin additives.
For storage, if the fermented colostrum won't be used immediately, it should be refrigerated. In the absence of refrigeration, it can be stored in a cool underground cellar. Alternatively, adding 0.1% of a 37% formaldehyde solution, mixing well, and sealing the container can preserve it for up to two months. This method is simple, cost-effective, and suitable for small-scale operations.
Feeding calves with fermented colostrum offers several benefits. First, it promotes faster growth due to the high concentration of lactobacillus, which enhances digestion and absorption. Studies show that calves fed fermented colostrum gain 20–25% more weight in one month compared to those fed raw colostrum. Second, it boosts disease resistance by increasing acidity, which inhibits harmful bacteria and reduces the risk of digestive diseases. Third, the presence of lactic acid bacteria and yeast improves nutrient absorption. Finally, it reduces costs since less colostrum is needed, allowing more fresh milk to be sold and improving overall profitability.
Several precautions should be taken during the process. In summer, when temperatures are high, fermentation occurs quickly, making it harder to control acidity. The ideal fermentation temperature is 20–25°C. If the temperature rises too fast, the colostrum should be moved to a cooler area or placed in cold running water. Cows with mastitis or those that received antibiotics within two weeks of calving should not be used for colostrum collection. Additionally, the acidity of the fermented colostrum should be moderate; both too high or too low can negatively affect calf health.
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