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In this study, ground sorghum (7.5%) and molasses (10%) were added to fresh bovine colostrum. The two mixtures and the fresh colostrum, used as control, were allowed to ferment for 21 days. Significant differences (P less than 0.05) were found by analysis of variance, comparing lactic acid production in the control fermented colostrum (0.399 g/100 ml) and… (More)