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