Edible grade milk ingredients are used including skim milk and whey protein concentrate
Additional amino acids are added to form a unique combination of essential amino acids
Animal fat and coconut oil are used to form a combination of long and short chain fatty acids, which mirror the fatty acid profile of whole milk, resulting in easier digestibility
Fats are incorporated into the milk replacer by both cold processing and spray drying to provide a more even absorption of energy by the calf
Chelated trace minerals and mannan oligosaccharides are used for better utilization and absorption of nutrients plus enhancement of the immune system
Acidified and fortified to promote digestive enzymes and reduce the growth environment for colonization of pathogenic bacteria
Natural herbal oils are added to stimulate appetite and destroy pathogenic microorganisms
