QUALITY CONTROL AND SYSTEM MONITORING
The following recommendations should be carried out when the system is first installed and then on a monthly schedule to
make certain that the pasteurization process is working adequately.
1. Follow all instructions for proper installation by thoroughly reading the manual.
2. Use quality colostrum in the machine. The process can be overwhelmed if there are too many bacteria to begin with.
3. Handle the colostrum cleanly after pasteurization to prevent recontamination.
4. Verify display temperatures periodically with a second thermometer to be sure that the displayed reading matches
closely with a trusted calibrated source.
TIME & TEMP FOR PROPER PASTEURIZATION
Colostrum 140°F (60°C)/ 60 minutes
HELPFUL HINTS FOR SUCCESSFUL PASTEURIZATION
Time pasteurization so that it happens as quickly as possible after harvest of the colostrum. If pasteurization is not going to
be started for more than a couple of hours, it will be important to first cool the colostrum so that spoilage and pathogenic
bacteria do not multiply in the product.
1. Will I need to add anything to the colostrum after it has
been pasteurized? Not Usually. There are certain vitamins
that are heat sensitive and may be decreased in
concentration due to the pasteurization process but to our
knowledge, no cases of deficiency or hypovitaminosis have
been attributed to proper pasteurization. There may be
circumstances due to regional or farm-specific conditions
that would dictate supplementation of vitamins, minerals or
even added fat/protein. Always check with your local
veterinarian if there are such suspicions and treat according
to their instructions.
2. What if the colostrum becomes spoiled before I pasteurize it?
This condition is fairly common and can happen at times
even when the same successful routines have been
followed. There are spoilage bacteria in colostrum that
release acid as their by-products. This is usually lactic acid,
but there are also others. The release of acid from these
proliferating bacteria then drives down the pH of the
colostrum making it more acidic. Once the product is
pasteurized it is safe for the calves to drink, but this can
lead to rancid odors and flavors that might decrease
consumption by the calves. Digestibility might also be
different which can lead to scours. In cases of severe drop
in pH, the colostrum will separate completely with a very
thick layer of “cheese” on top or thick like pudding
throughout the product. This is not due to overheating. It is
due to the fact that protein denaturation and separation is
made worse by the added heat of the pasteurization
process. Heat combined with spoiled colostrum of low pH is
a bad recipe which is why we recommend that you always
try to pasteurize as soon as possible after harvest.
3. What is the optimal routine for handling colostrum? We
recommend that colostrum be pasteurized immediately
after harvest and then either fed at once or cleanly
transferred to a colostrum bank to be refrigerated or
frozen. The colostrum can then be warmed to body
temperature prior to feeding.
4. Are there ways to preserve the colostrum if refrigeration is
not an option? Yes. Potassium Sorbate and other
preservatives can be added to colostrum that is already
pasteurized and this will help to prevent the growth of any
remaining bacteria in the product. It is important to note
that K-sorbate will not kill existing bacteria but will prevent
any new growth. NOTE: DO NOT ADD IT PRIOR TO
PASTEURIZATION as it will cause a lower pH and the
symptoms described above including thickened or
separated product and bad flavors.
5.
Will I harm immunoglobulins if I pasteurize colostrum?
NO. When done properly colostrum can be successfully
pasteurized to eliminate the same pathogens that can be
found in the milk. These pathogens are even more
dangerous in colostrum since these bacteria and viruses can
easily pass through the gut wall along with the large
proteins that impart immunity to the calf. Colostrum can be
safely pasteurized at 140F for 60 minutes to remove all
pathogens without significant damage to immunoglobulins.
Colostrum pasteurization should be as much a part of herd
biosecurity as milk pasteurization
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