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United States Department of Agriculture

Agricultural Research Service

Title: Heat Treatment of Bovine Colostrum. I: Effects of Temperature on Viscosity and Immunoglobulin G Level

Authors
item Mcmartin, S - UNIV. OF MN
item Godden, S - UNIV. OF MN
item Metzger, L - UNIV. OF MN
item Feirtag, J - UNIV. OF MN
item Bey, R - UNIV. OF MN
item Stabel, Judith
item Goyal, S - UNIV. OF MN
item Fetrow, J - UNIV. OF MN
item Wells, S - UNIV. OF MN
item Chester-Jones, H - UNIV. OF MN

Submitted to: Journal of Dairy Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: March 1, 2006
Publication Date: June 1, 2006
Citation: Mcmartin, S., Godden, S., Metzger, L., Feirtag, J., Bey, R., Stabel, J.R., Goyal, S., Fetrow, J., Wells, S., Chester-Jones, H. 2006. Heat Treatment of Bovine Colostrum. I: Effects of Temperature on Viscosity and Immunoglobulin G Level. Journal of Dairy Science. 89(6)2110-2118

Interpretive Summary: Morbidity and mortality in neonatal calves is a major concern for dairy producers. Evidence suggests that calves can become infected shortly after birth by exposure to pathogens such as Mycobacterium paratuberculosis, Salmonella, and Mycoplasma in either the feces or milk of infected dams, bedding or cohabitation with other infected animals. These pathogens may be spread to calves through colostrum from sick or infected cows. Some producers have opted to feed colostrums replacers to their calves to avoid the potential spread of disease. However, this is an additional expense that some producers cannot afford. Pasteurization of colostrum is an economical alternative to commercial colostrums products, however, little is known about its effectiveness in destroying pathogens or on the immunoglobulin content. This study demonstrated that a commercial pasteurization unit designed for on-farm use could be used successfully without destroying the immunoglobulin content. This information provides a useful management tool for dairy producers in allaying the spread of infectious disease to their calves and improving their health.

Technical Abstract: Effects of Temperature on Viscosity and Immunoglobulin G Concentration After Heat-Treatment of Bovine Colostrum. By McMartin et al. Heat-treating colostrum may represent one management tool to reduce pathogen exposure to dairy calves. However pasteurizing colostrum at conventional temperatures can result in unacceptable feeding characteristics and significant destruction of important immunoglobulins. The results of this study show that bovine colostrum can be heat-treated at 60°C for at least 120 minutes in a Rapid Visco Analyzer without affecting IgG concentration or viscosity. Future research is needed to confirm that these results can be achieved using a commercial on-farm batch pasteurization system, and to investigate the duration of heating necessary, at this temperature, to achieve pathogen destruction.

Last Modified: 10/26/2014
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