Milk fever, or hypocalcaemia, is a common condition, especially in high producing dairy cows, which occurs when a cow does not have sufficient blood calcium levels. It is a common metabolic disorder post-calving, usually within the first 24-hours post calving. At the start of lactation to produce colostrum, the calcium demand is almost doubled, therefore a significant requirement is seen. As a result, about 80% of milk fever occurs within one day of calving and can still impact 2 to 3 days post-calving. When the cow cannot meet the increased demand for calcium, this results in lowered blood calcium concentration and milk fever. Although all cows are susceptible to milk fever, Jersey cattle have a higher risk for the occurrence of milk fever than other breeds, according to research. It can be either clinical (severe calcium deficiency) or subclinical (perform much less efficiently due to an underlying calcium deficiency).