Effect of colostrum on gravity separation of milk somatic cells in skim milk1

Abstract

Our objective was to determine if immunoglobulins play a role in the gravity separation (rising to the top) of somatic cells (SC) in skim milk. Other researchers have shown that gravity separation of milk fat globules is enhanced by IgM. Our recent research found that bacteria and SC gravity separate in both raw whole and skim milk and that heating milk to >76.9°C for 25. s stopped gravity separation of milk fat, SC, and bacteria. Bovine colostrum is a good natural source of immunoglobulins. An experiment was designed where skim milk was heated at high temperatures (76°C for 7. min) to stop the gravity separation of SC and then colostrum was added back to try to restore the gravity separation of SC in increments to achieve 0, 0.4, 0.8, 2.0, and 4.0. g/L of added immunoglobulins. The milk was allowed to gravity separate for 22. h at 4°C. The heat treatment of skim milk was sufficient to stop the gravity separation of SC. The treatment of 4.0. g/L of added immunoglobulins was successful in restoring the gravity separation of SC as compared with raw skim milk. Preliminary spore data on the third replicate suggested that bacterial spores gravity separate the same way as the SC in heated skim milk and heated skim milk with 4.0. g/L of added immunoglobulins. Strong evidence exists that immunoglobulins are at least one of the factors necessary for the gravity separation of SC and bacterial spores. It is uncertain at this time whether SC are a necessary component for gravity separation of fat, bacteria, and spores to occur. Further research is needed to determine separately the role of immunoglobulins and SC in gravity separation of bacteria and spores. Understanding the mechanism of gravity separation may allow the development of a continuous flow technology to remove SC, bacteria, and spores from milk. © 2014 American Dairy Science Association.