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 molasses (0.504 g/100 ml), as well as ground sorghum fermented colostrums (0.649 g/100 ml). The lowest amino acids degradation occurred in the sorghum fermented colostrum, while the control colostrum revealed the greatest degradation. No significant differences were found by analysis of variance comparing pH, crude protein percentage, and moisture of the two treatments and of the control. It is concluded that the addition of ground sorghum to fresh bovine colostrum increases the lactic acid content post-fermentation. It also reduces the amino acids degradation, resulting in an improved product for feeding calves.