Effect of heat treatment of bovine colostrum on bacterial counts, viscosity, and immunoglobulin G concentration

Abstract

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 >50g of immunoglobulins/L (measured by colostrometer) was collected from 30 Holstein cows. Aliquots of colostrum were heated for 0, 30, 60, or 90min 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 <60min. Viscosity was not affected when temperature was held at 60°C for <60min. In this study, heat treatment of bovine colostrum at 60°C for 30 or 60min reduced bacterial count, slightly reduced IgG concentration, and did not affect viscosity. © 2010 American Dairy Science Association.