English
Italian
Spanish
French
Russian
Bengali
German
Gujarati
Hindi
Kannada
Malayalam
Marathi
Nepali
Portuguese
Punjabi
Tamil
Telugu
Call us on : Skim vs. Whey: Choosing the Best Dairy Protein for Calf Milk Formulas
Dairy ingredients serve as the primary source of protein in ![]()
milk replacers, consisting of both skim and whey protein. When processed under carefully controlled conditions, milk replacers based on either skim or whey protein can deliver comparable levels of calf performance. However, calf performance depends on more than just the type of dairy protein in the final formula. it is also influenced by the quality of all ingredients and the processing conditions, which play a crucial role in overall digestibility.
Origins of Dairy Products![]()
The proteins in whole milk can be broadly classified into casein and whey.Casein accounts for 80% of the total protein, while the remaining 20% consists of albumins and globulins, collectively known as whey protein. Whey proteins include β-lactoglobulin, α lactalbumin, immunoglobulins, bovine serum albumin, bovine lactoferrin, and lacto peroxidase, along with other minor components.
The albumins and globulins (including immunoglobulins) in whey protein have a high biological value, playing a crucial role in supporting the immune system and promoting the growth and development of calves. Colostrum contains nearly three times more whey protein than whole milk, making up 65% of its total protein content, compared to 35% casein. This higher whey content in colostrum is essential for calf health, as it provides key nutrients that support immunity, growth, and overall development.
Skim Milk & Whey Protein![]()
Both skim milk and whey are by products of dairy products intended for the human food industry, such as butter and cheese. Skim milk powder is essentially whole milk with the fat removed, consisting of 80% casein and 20% whey protein.
Various processing methods are used to treat liquid whey, producing different typessuch as whey powder, delactosed whey, and concentrated whey protein. These whey types vary in both protein and lactose content. For instance, whey powder typically contains 12 .5–13% protein, whereas concentrated whey protein contains around 35% protein. As a result, whey powder in a milk formula provides a lower dairy protein content compared to a formula made with concentrated whey protein.
Nutrition of the Calf![]()
For the first 2 to 3 weeks of life, a calf functions similarly to a mono gastric animal, with digestion primarily occurring in the abomasum. During this stage, the calf relies on milk or milk replacer as an easily digestible source of carbohydrates and protein. Lactose is the predominant enzyme during the first three to four weeks, allowing the calf to efficiently utilize lactose, the primary carbohydrate in milk.
When whole milk enters the abomasum through the oesophageal groove, a clot forms within 10 minutes due to the action of rennin, pepsin, and hydrochloric acid on casein protein. Rennin binds with casein, creating a clot that is slowly digested and gradually emptied into the small intestine over approximately 24 hours. Meanwhile, whey protein and lactose, initially trapped within the clot, are released and pass quickly into the duodenum for further digestion. In the small intestine, pancreatic enzymes (proteases) break down whey proteins and polypeptides from partially digested casein, while lactose in the duodenum breaks down lactose into glucose and galactose—both serving as immediate and essential energy sources for young calves.
Milk Replacer![]()
When whey is the sole source of dairy protein in a milk formula, no clot forms in the abomasum due to the absence of casein. It was previously thought that a firm abomasal clot, formed in calves fed skim-based diets, aided digestion by slowly releasing nutrients. However, recent research suggests that casein-induced clotting is not essential for optimal calf performance.
Dairy Protein & Growth![]()
Studies have evaluated the impact of milk replacers containing whey protein concentrat (WPC), dried skim milk (DSM), or a combination of both as the primary protein source on the growth rates, feed efficiency, faecal scores, and blood metabolites of Holstein calves from birth to six weeks of age. The milk replacers were formulated to contain 100%DSM, demonstrating variations in calf development based on protein composition.
Dairy Protein & Growth up to 6 Months![]()
A study evaluated the growth and health of Ayrshire bull calves up to six months of age when fed diets in which skim milk powder was partially or fully replaced with whey products and wheat protein. Calves aged 20 to 75 days were given one of three milk replacer diets with varying skim milk powder content: high skim (418 g SMP/kg dry matter), low skim (300 g SMP/kg dry matter), or no skim.
The results showed that partially or fully replacing skim milk powder with whey products early in life had no impact on growth up to six months of age. Additionally, the choice of ![]()
milk replacer did not influence the incidence of common health issues such as diarrhoea, cough, or bloat during the pre-weaning period. The percentage of feeding days affected by bloat remained consistent across all diets at 0.18%.
Skim Milk Powder & Clot Formation
Skim-based milk replacers form a clot in the abomasum due to casein protein, aiding nutrient digestibility. Lower skim levels weaken clot formation, causing faster digestion and reduced nutrient absorption. Skim content in milk replacers varies from 20% to 50%, affecting coagulation time and curd firmness.
Abomasal Curd Formation & Whey Protein Benefits![]()
Some calves do not form a curd in the abomasum despite consuming a clotting ![]()
milk replacer. A study on 29 Holstein Frisian and HF x Japanese Black calves fed a clottingmilk replacer (125 g/L; 24% crude protein, 16% fat) at 10% body weight twice dailyfound that 21 calves formed a curd while 8 did not. However, the absence of curd formation had no significant impact on calf appearance, appetite, or blood parameters, except for one calf showing signs of wasting. The issue is likely due to an abomasal dysfunction in curd formation, possibly linked to a congenital enzyme deficiency.
Whey Protein & Immunoglobulins![]()
Whey proteins contain bioactive compounds like immunoglobulins and lactoferrin, crucial for calf health and development. However, high-temperature processing (85°C) denatures over 60% of whey proteins within 30 minutes, whereas processing at 65°C limits denaturation to 15%. The immunoglobulin content in whey-based milk replacers depends on processing techniques, with high heat treatment significantly reducing their
levels.
Quality whey-based milk formulas support calf growth as effectively as skim-basedreplacers,proving that casein’s clotting effect is not the solo determinant of performance.Properly processed whey and skim proteins are highly digestible, but factors like amino acid composition, fatty acids, lactose, vitamins, minerals, and processing conditions also influence calf development.
Conclusion: Dairy Protein in Calf Milk Formulas – Skim vs. Whey![]()
Both skim milk and whey proteins play vital roles in calf nutrition, but their effects on digestion and growth differ. Skim-based ![]()
milk replacers promote abomasal curd formation, which can enhance nutrient digestibility. However, whey-based formulas, when processed correctly, provide essential bioactive proteins like immunoglobulins that support immune function and growth.
While the clotting effect of casein has been traditionally emphasised, research showsthat calf performance depends on multiple factors, including protein digestibility, amino acid composition, fat content, lactose levels, and overall formulation. High-quality whey based milk replacers can support calf growth just as effectively as skim-based alternatives. The key lies in optimal processing methods that preserve protein integrity and enhance nutrient absorption.
lascia un commento