Effect of heat treatment of bovine colostrum on bacterial counts, viscosity, and immunoglobulin G concentration
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Date
2010Author
Elizondo Salazar, Jorge Alberto
Jayarao, Bushan M.
Heinrichs, Arlyn Jud
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A study was conducted to identify the optimal temperature
and time at which heat treatment of bovine
colostrum would least change viscosity and IgG concentrations
yet reduce bacterial count. First-milking
colostrum with >50 g of immunoglobulins/L (measured
by colostrometer) was collected from 30 Holstein cows.
Aliquots of colostrum were heated for 0, 30, 60, or 90
min at 57, 60, or 63°C in a water bath. Samples were
examined for viscosity, IgG1, and IgG2 concentrations,
standard plate count, coagulase-negative staphylococci,
environmental streptococci, coliform, gram-negative
noncoliform, Streptococcus agalactiae, and Staphylococcus
aureus counts. All heat treatments reduced counts
of all bacteria groups measured compared with untreated
colostrum samples. Heat treatment at ≥60°C
denatured IgG1 compared with untreated colostrum;
however, colostral IgG2 levels were not reduced when
temperature was held at 60°C for <60 min. Viscosity
was not affected when temperature was held at 60°C
for <60 min. In this study, heat treatment of bovine
colostrum at 60°C for 30 or 60 min reduced bacterial
count, slightly reduced IgG concentration, and did not
affect viscosity.
External link to the item
10.3168/jds.2009-2388Collections
- Zootecnia [372]