Adding fatsA major point with respect to the quality of a powder is the method used to add fat to the powder.
Skimmed milk and lactoserum are low in fat, and so it is essential to add fat other than that from the milk. Vegetable oils and fats must be added at a percentage that is adapted in line with their protein content.
Spray the fat on the powder => fatty powder => need to increase the dilution temperature to dissolve the fats and obtain an homogeneous mix.
A top-end industrial process => more costly, but each globule of fat is coated => the end result is identical to whole milk.
No degradation of the components with higher dilution temperatures.
The calf first ingests the proteins in the abomasum, then the fats in the digestive tract. => Only the spray process allows this order to be followed
At higher temperatures (50°C and above), incorporation is impossible or the micronutrients become degraded