Milk Bar™ Training Teat
3Pages

Milk Bar™ Training Teat Product Code: 900300 A combination of controlled flow with a softer rubber formulation makes the Milk Bar™ Training Teat perfect for training young calves or supporting weaker calves. The teat design encourages the correct suckling action so calves produce enough saliva. Saliva has antimicrobial properties to boost immunity and also provides Pre-Gastric LIPASE which is necessary for the digestion of fats. "Pancreatic Lipase activity is highest in calves fed with a teat vs bucket" (Nelson & al, 1977) The Milk Bar™ Training Teat can be supplied with a round back for tube feeders upon request. How to use Getting the first few feeds right are critical to the overall performance of the calf. The calf needs to suckle properly to produce saliva. Saliva has antimicrobial properties and combined with the iGg in the colostrum, helps to boost immunity. It's tempting to use a fast flow teat to train calves. Try to resist, a fast flow teat puts the digestive system under pressure and calves do not produce enough saliva! Use a bottle or feeder with a Milk Bar™ Training Teat for the first two or three days. When calves are fully trained, move them onto the Milk Bar™ Teat for optimum calf performance. The softer rubber compound is specific for training but the flow is a little faster than the Milk Bar™ Teat. Changing to the more controlled flow of the Milk Bar™ Teat safeguards calves against the harmful effects of fast feeding. How do I change my teats? Milk Bar Teats have a pull through design to sit snugly against the feeder wall for optimum hygiene. However, while this is the most hygienic system, it can also be difficult to change teats! Use a Teat Tool: This is by far the easiest method. The purpose designed Teat Tool plucks the teat from the feeder with minimal effort in seconds. Pull the teats out by hand: When removing by hand, make sure to either pull the teat directly down or up. If you try to pull the teat straight out, it will be a tough job! Cut the teats out: Make sure the blade is sharp and you use the knife away from you. Be sure to check the teat alignment is correct and the slit is vertical

Milk is a difficult substance to clean off of surfaces. You need hot water to remove the fat, but the heat can bake the protein onto the surface. Using warm water to get rid of the protein leaves a film of fat. When fats and proteins stick to the surface of equipment, they form a biofilm, a nutrient-rich layer in which bacteria grow. The biofilm protects bacteria from the cleaning process and results in equipment that appears clean but has bacteria on the surface. The cleaning process not only needs to remove fat and protein from surfaces but prevent the formation of a biofilm. Made from...