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Welcome to your Trusti Pasteur
The Trusti Pasteur heats water to a precise
and controlled temperature, enabling
effective and safe pasteurisation and
thawing of high-quality colostrum within
Trusti Colostrum bags.
Pasteurisation
How to Pasteurise:
Steps:
3.
2.
4.
5.
6.
7.
8.
1.
Attach the circulator to a short end of the Trusti
Tub
Fill the tub so water reaches the minimum level
on the circulator for two bags, or halfway
between MIN and MAX lines for one bag.
Turn on the circulator by pressing and holding
the On/Off button for 2 seconds. The
appliance display will illuminate, meaning the
circulator is ready for use. If the circulator has
not been used before, and the appliance is
started at this point, then the default
temperature of 60°C will be displayed, and the
default time of 2 hours will be set. If the
appliance has been used before it will display
the last used settings.
Set the temperature by pressing the TEMP
button. Pressing and holding for 2 seconds will
switch the temperature between Celsius and
Fahrenheit. Pressing and holding the + or –
button will increase or decrease the temperature
by 1.0°C. Pressing and releasing the + or –
buttons will increase or decrease the
temperature by 0.1°C.
Set the time by pressing the TIME button. Set
the desired length of time you wish the
circulator to operate for. Pressing the time
button will flip between hours and minutes.
Start/stop the circulator by pressing the
Start/Stop button. The circulator will begin
circulating and heating the water. The time will
count down from when it reaches the desired
temperature.
Place one or two Trusti bags into the rack. The
bag should float so the colostrum level is the
same as the water level.
Place the lid to enable the most consistent
water temperature.
9.
When pasteurisation is complete, quickly cool
the colostrum by either refrigerating or running
cold water through the Trusti Pasteur. If to be
used within four days the colostrum can be
stored in the refrigerator, otherwise store in the
freezer for up to one year. If feeding
immediately, cool to maximum 42 degrees
prior to feeding.
Thawing
The sooner the calf is fed after birth, the more
antibodies it will absorb into the bloodstream. By
using the Trusti Pasteur to quickly thaw and warm
the colostrum you can ensure your calf receives
maximum benefit from your carefully handled
colostrum.
The optimum feeding temperature of colostrum
is body temperature (39°C ), so the calf does not
expend energy to warm the colostrum.
The maximum feeding temperature is 42°C as to
avoid damaging the calf’s oesophagus and
stomachs.
How to Thaw:
• Option One – Easy:
Set the temperature to 42°C and place the
bag(s) into the Trusti Pasteur racks. The thaw
time is 35 minutes for bags containing 4 litres or
20 minutes for bags containing 2 litres of
colostrum.
• Option Two - Fastest:
Set the temperature to 60°C. Thaw time will be
only 20 minutes for bags containing 4 litres or 15
minutes for 2 litres. The bags MUST be removed
at this point of time before the colostrum is too
hot to be fed. If
not removed at this point you
must check the feeding temperature is less than
42°C prior to feeding.
Why Pasteurise Colostrum?
Two reasons:
1.
2.
To improve the absorption of crucial antibodies
in the colostrum.
To minimise disease transfer.
Bacterial contamination of colostrum negatively
affects the ability for the calf to absorb antibodies
into the blood stream. Due to the calf’s immature
immune system it is also more susceptible to
disease when exposed to pathogens.
It is well proven that maximising the absorption of
antibodies in the first few hours of a calf’s life will
result in a healthier and more productive animal
for life.
Some herds engage in eradication or control
programmes for diseases such as Johnes
(Mycobacterium avium subspecies paratuberculo-
sis) and Mycoplasma, in which case heat treatment
of both colostrum and milk or the use of powdered
milk plays an important role in minimising spread
of disease.
Studies have shown that 60°C is a recommended
temperature to pasteurise colostrum. Over 61°C
there is significant damage to antibodies as well as
increased viscosity of the colostrum, whereas at
60°C or below there is marginal reduction in
antibody level.
The time of pasteurisation should be a minimum of
30 minutes. 30 minutes at 60°C achieves the vast
amount of bacterial kill and for many bacterial
subgroups e.g. E.coli, there is no significant
difference achieved by extending from 30 minutes
to 60 minutes. However, for eradication
programmes it is recommended to treat for the full
60 minutes. While research has shown 60 minutes
to kill all Mycoplasma and Johnes (MAP) there is
no guarantee of 100% elimination in the field.
Cleaning and Maintenance
Over time small particles may collect in the
appliance. General cleaning and maintenance
from time to time will keep your appliance in
perfect working order. Keep the machine dry if not
in use.
General Cleaning
For general cleaning to remove any dirt from the
impeller and heating coil, simply fill your chosen
container with warm water and a weak mixture of
dishwashing detergent. Set your appliance at 70°C
and run the appliance for around 60 minutes.
Remember to rinse the circulator afterwards to
remove any remaining detergent prior to use.
Always use clean water and do not use any acid or
alkali products to wash it.
In the unfortunate event that a lot of debris
becomes trapped or sucked into the rear of the
appliance, then you may need to remove the rear
cover of the appliance and rinse the heating coil
and impeller. The circulator has a back cover that
detaches for cleaning. It should only be detached
when the circulator is off and unplugged; it should
never be detached during use. The removal of the
rear plate for cleaning of the coil and impeller
should not be necessary for general day use.
To open the rear plate for cleaning:
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After some time, the water you use will deposit
calcium onto the coils, much in the same way as
the element in your kettle. When the coils become
covered by calcium deposits, they need to be
cleaned to keep them efficient. To do this, you
can either use 25% vinegar solution in water, or
add a dedicated decalcifying agent, such as CLR
(Calcium, Lime, Rust remover) to your water bath,
following the dilution instructions provided by the
manufacturer.
Set the temperature of your Trusti Pasteur to 25°C
/ 77°F and allow the appliance to run for around
30 minutes.
Decalcification
The principle of pasteurising first colostrum is to
minimise the bacteria load while maintaining a
high antibody level.
Bacterial kill is achieved by heating the colostrum
above where the bacteria will survive, however if
the colostrum is heated too high or for too long
this will result in antibody damage.
Hence the requirement for a lower temperature
and longer time pasteurisation method relative to
pasteurising other liquids.
The recommended temperature is 60°C for 60
minutes.
If the temperature is below 59°C, there is less
effective bacterial kill.
At temperature over 61°C, there is significant
antibody damage.
Simply place the colostrum filled bags (up to 2 x 4
litre capacity) into the water within the Trusti
Pasteur, set the temperature to 60°C and set the
time for 60 minutes. When the water reaches
60°C, the timer will count down.
Colostrum must be pasteurised within the Trusti
Colostrum bags, never place colostrum directly
into the Trusti Pasteur. Use the separator rack to
ensure there is even flow of water all around the
bags.
When pasteurisation is complete, chill the
colostrum
quickly to prevent replication of any
remaining bacteria.
The sooner the cow is milked after calving the
greater the antibody level. After calving the
antibodies are resorbed from the colostrum
resulting in 35% less antibodies after 12 hours.
Harvest cleanly, while pasteurisation achieves
approximately 98% reduction in bacterial count it
is always better to begin with cleaner product and
create good harvesting habits.
Allocate colostrum to the Trusti Colostrum bags,
record the cow, volume, and date with a
permanent marker and pasteurise within a couple
of hours of harvesting. If unable to pasteurise this
soon then refrigerate the colostrum and
pasteurise within a few days. Be sure to record on
the bag that pasteurisation is complete.
It is important to cool the pasteurised colostrum
quickly. Colostrum can be stored in the
refrigerator for up to four days. If not going to be
used within four days then store in a deep freeze
with reliable temperature for up to one year.
The sooner the calf is fed after birth the better the
absorption of antibodies (within the first hour is
best),
after 12 hours the absorption rate has fallen
by two thirds.
Equipment used to feed the calf should be
thoroughly cleaned. After making the effort to
optimise the colostrum you do not want to then
introduce contamination with unhygienic
equipment.
Keys to Success with Pasteurisation
Test colostrum with a brix refractometer so you
know you are using high quality colostrum. > 22
indicates high quality and equivalent to 50g/l
immunoglobulins/antibodies.
Using a screwdriver, carefully remove the four
screws and washers from the rear of the
appliance.
Remove the two screws holding the plastic
housing that protects the impeller.
Rinse the appliance under a running tap to clean
any debris from the heating coil and impeller.
Re-install the impeller housing and back plate.
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