Sprayfo and pasteurisation
Sprayfo and pasteurisation
Risks
Economics
Conclusions
Types of pasteurisation
Types of waste milk
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 time63ºC for 30 minutes
B) HTST: high temperature short time72ºC for 15 seconds
C) UV: kill of bacteria due to UV-lightlow 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 high degree of bacterial contamination (>1.000.000)
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 attentionOnly economically feasible with high calf numbers
Sprayfo is the Growth Champion