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KMID : 1025520000420050659
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Journal of Animal Science and Technology
2000 Volume.42 No. 5 p.659 ~ p.668
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Effects of Preservative Treatment , Heating and Freezing on Compositional and Microbiological Changes of Colostrum
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Abstract
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As a basic study to establish a colostrum bank of bovine milk, the current status of bovine colostrum treatment at 45 dairy farms around Ansung, Kyunggi-do was surveyed. The components of colostrum and the effects of treatments on quality of colostrum were also investigated. Among 430 tons of colostrum produced by the farms surveyed, only 27% of colostrum was fed to calves, while as much as 33% was wasted. The colostrum compositions except lactose at 1st and 2nd day after parturition were much higher than the milk compositions, but no difference was found between the compositions of milk and colostrum at 3rd, 4th and 5th day.
Most of the colostrum were found to be contaminated significantly and their microbiological qualities were inferior to that of normal milk, indicating that a strict hygienic control throughout the milking systems is needed. The level of bacteria in the colostrum was not affected by freezing and thawing. When the colostrum was treated with preservatives such as fumaric acid, nisin, and lactic acid bacteria and incubated for 2 weeks at 25 C and 4 C, only colifonn bacteria in the colostrum was suppressed whereas the numbers of total bacteria, yeast and mold, and lactic acid bacteria were not inhibited by the preservatives. When colostrum was heated with LTLT and HTST treatments and at 90℃ for 5 sec, total bacteria was decreased by 91.3%, 87.9% and 99.93%, respectively. The IgG levels in the colostral whey at 1st and 2nd day were 51.4㎎/㎖ and 23.2㎎/㎖, respectively. However, the average level of IgG decreased to 1.95㎎/㎖ at 3rd, 4th and 5th day. LTLT and HTST treatments and heating at 90℃ for 5 sec decreased the levels of IgG in the colostral whey by 27.4%, 33.1% and 87.4%, respectively.
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