Grober® milk replacers are a blend of dry milk ingredients, fat filled whey powder and freeze dried liquid fat blend. The combination of fat sources allows Grober to offer a unique fatty acid profile along with competitive pricing. Moisture content is typically very low (<5%) to inhibit mold and bacterial growth. However without storage considerations, temperature fluctuations common to Canadian weather may affect product integrity. Below is a summary of recommendations to ensure powder remains easy to prepare and feed to young animals. These procedures apply to warehouse storage, transportation and farm storage.
Summer – warmer temperatures/humidity (³25°C)
- High temperatures combined with high humidity can introduce moisture forming clumps. The length of time product is stored will increase the likelihood of these clumps.
- Humidity is increased with a barn full of animals – milk replacer should ideally be stored in a dry and separate area
Fall, winter, spring – cooler temperatures (≤0°C)
- Milk replacer powder that is subject to rapid temperature changes (cold to warm and vice versa) will cause condensation that may form clumps making it difficult to:
- Break up for measuring
- Require more effort (hand mixing) to dissolve the powder
- With improper mixing, can lead to a decrease in digestibility
Optimal Storage of milk replacer
- Observe the principles of FIFO (first in-first out)
- Do not store product in a kitchen where steam is produced and contained
- Do not store the product in barns filled with animals generating heat and moisture
- Do not store product near a water source (in event of leak)
- Consider pests (mouse, rats, house pets, birds, etc)
- Minimize the number of skids piled high – Max. 2 skids high to reduce compaction effects.
- Close/seal bag when not in use; product can be frozen (and re-warmed slowly) if saving for following season in the case of seasonal breeding.
- Optimal storage temperature: from 5 to 20°C, relative humidity ≤ 60%
When product is stored for more than 1 year, there is a risk of fat oxidation and loss of vitamin activity (most notably the fat soluble vitamins A, D, and E). To avoid oxidation, product should be kept in dry conditions and reduced light exposure.