Sprayfo and pasteurisation
Risks Economics Conclusions Types of pasteurisation Types of waste milk
a) excess colostrum b) transition milk c) mastitic milk d) antibiotic treated milk Waste milk can contain bacteria, so if waste milk is pasteurised, I can feed it to my calves True or not?
Types of pasteurisation 3 types of pasteurization: A) LTLT: low temperature long time 63ºC for 30 minutes B) HTST: high temperature short time 72ºC for 15 seconds C) UV: kill of bacteria due to UV-light low temperature, for 30 minutes HTST and UV seems to be the better alternatives as a pasteurization process.
Risks of pasteurisation are high Heat tolerant bacteria will survive In poor quality milk with very high concentration of bacteria, some viable pathogenic bacteria will survive the pasteurization process The effect of pasteurization on antibiotic residues is not known - heat sensitive or not? - calf contamination: effect in following phases of life? Bacterial toxins are not destroyed
Problems with on farm pasteurisation Problems that may occur are: start with poor quality milk with a highdegree of bacterial contamination (> ) milk not heated to the correct target temperature milk is not maintained at the target temperature for a long enough time curdling of milk during pasteurisation (acidic pH) post-pasteurized milk should be cooled rapidly post-pasteurization contamination of the milk inconsistent supply of waste milk
Economics of on farm pasteurisation Benefit of the milk used vs Costs of: pasteurization related costs labour energy The minimum number of calves on feed necessary to make pasteurization economically feasible is >300 calves a day Jamaluddin, Carpenter, Hird & Thurmond, 1996
Conclusions on farm pasteurisation Feeding pasteurized milk is better as compared to feeding raw milk, but the typical disadvantages of feeding whole milk are still present: fat content not adjusted not the calves’ needs decreased intake of dry feed delayed weaning age Lack of vitamins and minerals On farm pasteurization gives no guarantee if a poor quality milk is pasteurized, some viable pathogenic bacteria will survive the pasteurization process antibiotic residues can be present toxins are not destroyed Quality control demands constant attention Only economically feasible with high calf numbers
Sprayfo is the Growth Champion