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Reducing the effect of spoilage organisms contaminating silage during the fermentation process
Silage is a well fermented food if is
1) Tasty for animals
2) Safe for their health
3) Safe for the milk supply chain
To ensure these results are achieved its is vital to use the right technique, right lactic acid bacteria and the correct dosage.
Add a high dose of selected acid lactic bacteria in the forage mass.
Higher is the number of UFC/g of the starter dose at the beginning of the ensiling, earlier you can reach the safety goal.
The fermentation piloted by LACTOSIL 3.0 ensures :
• Fast acidification in lactic acid
• No gas (CO2) production
• Fast drop in pH and inhibition of NON-LAB germs