To enhance the sweetness of dairy cow feed and encourage cows to eat more, various concentrates such as sorghum flour, corn flour, bran, and rice bran can be saccharified. This process converts part of the starch into maltose, significantly increasing the sugar content from around 1% to approximately 10%. The result is a more palatable and nutritious feed that improves the overall feeding experience for the animals.
The method involves first crushing the saccharified feeds like corn or sorghum and placing them in wooden barrels or cylinders. A suitable amount of salt and minerals are added and thoroughly mixed. The feed is then layered in 0.5 cm thick portions, with each layer being mixed with 2 to 2.5 times its weight in boiling water while still hot. The mixture is stirred evenly, leveled, and additional layers are added one by one. Once the container is full, a layer of rice bran or sacks is placed on top, and the lid is closed tightly. For best results, it's ideal to keep the container in a warm room to support the saccharification process. Adding a small amount of malt during this stage can greatly accelerate the conversion of starch into sugars.
During the saccharification process, it's essential to maintain a consistent temperature between 55°C and 65°C. Typically, the process takes about 3 to 4 hours. If the ambient temperature is too low, the time may need to be extended. Once the feed develops a sweet and slightly sour aroma, it’s ready to be fed. It should be given immediately to prevent spoilage. Because the saccharification process happens quickly, it's important to plan the production based on the number of cows, daily feed requirements, and the room temperature. Feeding should be done in batches and scheduled accordingly to ensure freshness and optimal nutrition.
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