Why are milk replacers divided into two types: high-protein acidified and high-fat acidified?

General News Jan 1, 1970 0 views

Help, why are milk replacers divided into two types: high-protein acidified milk replacer and high-fat acidified milk replacer?

Wouldn't it be enough to make just one kind of milk replacer? Why divide it into two types, high-protein acidified milk replacer and high-fat acidified milk replacer? Does anyone have experience in this area? What are the differences and significance between these two in application? Is there anything worth noting?
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Different combinations of energy and protein have different value at different stages; sometimes energy is emphasized, sometimes protein.

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Why are milk replacers divided into two types: high-protein acidified and high-fat acidified?

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