Maximizing Milk Replacer Response Through Proper Storage

By Tracey Erickson
   
Calf milk replacer prices have climbed as a result of increased demand for dry whey used in human foods such as sports drinks. Therefore, it is essential to properly store milk replacer so that it retains its quality until its use.

Spring, summer and fall typically mean higher humidity and fluctuating temperatures in the Upper Midwest. Milk replacer stored in areas without controlled temperature and humidity may absorb moisture causing condensation and clumps in the product. These clumps can cause numerous problems such as increased spoilage, fat oxidation (impacting the smell and taste of the milk replacer), it also creates difficulty in handling the product when measuring, mixing, and reconstituting it.

The product should be stored in an area that is between 41°F (5°C) to 68°F (20°C) and equal or less than 60 percent humidity (Grober Nutrition Inc., 2011). A walk-in cooler would work well to store this valuable product. To maximize its freshness one should rotate the milk replacer stock by following the rule of “first in, first out”. The average recommended shelf life of milk replacers is approximately six months under ideal storage conditions. Other considerations for storage include (Grober Nutrition Inc., 2011):

• Keeping it away from high humidity places such as your water source or sink/mixing area.
• Do not store in the calf barns as calves generate heat & moisture.
• It is essential to minimize its exposure to pests such as mice, rats, cats, birds, etc.. Close any opened bag when you are not using it.
• Using an air tight container such as a tote to store opened bags in-between uses helps minimize exposure to humidity and pests.
• Reduce product compaction by not piling more than two pallets high.