Volume 6, Number 1
+ Volume 6, 2018
Issue 1
+ Volume 5, 2017
+ Volume 4, 2016
+ Volume 3, 2015
+ Volume 2, 2014
+ Volume 1, 2013
Science International Vol. 4 (3), 2016
Review Article
Whey as a Feed Ingredient for Lactating Cattle
Ahlam A. El-Shewy
Abstract: Whey is the co-product resulting after the production of cheese (cottage or cheddar), casein from milk. Acid, sweet and casein whey is resulted from precipitating the milk by rennet, microbes or mineral acids, respectively. The protein content is 0.75, 0.30 and 0.50%, the lactose content is 4.80, 4.60 and 4.70%, the ash content is 0.60, 0.80, 0.90% and pH value is 6.1, 4.6 and 4.4 for the sweet, acid and casein whey, respectively. Approximately, each 4 kg of raw milk produce 1 kg cheese and 3 kg whey. Whey can be fed to animals in a variety of forms, such as: Liquid whey, condensed whey, dried whey (partially delactosed whey) or as dried whey products. Liquid whey has been added to straw at ensiling as a rehydration medium. Sweet (cheddar cheese) whey may be more palatable than acid (cottage cheese) whey by ruminants. Many of the bacteria in the rumen apparently have a limited ability to ferment lactose. The most important aspect of whey feeding is gradual adaptation and provision of hay to counteract diarrhea. The nutritive value of 1 t of fresh whey was equivalent to that of 71 kg of barley grain as measure from their energy and protein content. It was reported that when sweet whey was given to lactating cows at 12-20 L cow–1 daily, milk yield, milk calcium and magnesium increased and the technological properties of milk improved. However, under warm temperature or far farm from cheese plant, liquid whey cannot be fed.
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