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PASTEURIZATION OF COLOSTRUM AND PASTEURISATION OF MILK INTENDED FOR CALVES (part 3)

Pasteurization of colostrum and milk unfortunately also has disadvantages. During the pasteurization process, good proteins inevitably break down, and the immunoglobulin content in the colostrum will drop.

 

The number of germs is greatly reduced when both colostrum and milk are pasteurized.

To pasteurise the MILK, it is heated to 65 to 66 ° C, kept at this temperature for half an hour and then cooled down (often to “feed temperature”).

COLOSTRUM:

Proper pasteurization of colostrum requires the colostrum to be heated to 60 °C (145 °F) for 60 minutes.

Colostrum heated over 60 °C for an hour: will irrevocably start to clump !!

 

Pasteurization reduces the total number of germs in the milk and colostrum.

There is a reduction in the bacteria present, including salmonella and para-TB.

 

Unfortunately pasteurization is not a way to prevent para-TB!

Para-TB is mainly transmitted via manure.

Better hygiene is therefore much more efficient and cheaper to avoid para-TB.

DO NOT EXPECT MIRACLES FROM PASTEURIZING IF YOU DON'T HAVE EVERYTHING UNDER CONTROL ...

Colostrum should be milked and processed just as hygienically as any other milk.

The hygiene condition of the mini milker is often poor.

Clean it properly after every milking and store it in a clean place.

The colostrum or milk thus obtained must be stored immediately in a cool place and covered against contamination from outside.

Teats and drinking buckets must be impeccably clean and undamaged. Therefore, replace old hard teats in time!

Only if you have these matters under control can pasteurization contribute to further optimization of the hygienic colostrum and milk supply.