Influence of Chemicals and Bacterial Cultures on Preservation of Colostrum

Abstract

In a series of laboratory trials we examined the effect of two acids (propionic and lactic, 1%) and three bacterial cultures (Streptococcus lactis, Streptococcus tberrnopbilus, and Lactobacillus bulgaricus, 1%) at three different temperatures (21, 32, and 39 C) on fermentation and preservation of colostrum. Colostrum from the first four milkings postpartum was subdivided into 100 ml aliquots prior to addition of additives. At the two higher temperatures, pH tended to increase after 12 days of fermentation for the control, lactic acid, and bacterial cultures. Propionic acid caused the pH to remain low after 23 days fermentation at all three temperatures. Additional laboratory trials showed that 1% formic acid maintained a lowered pH in colostrum for at least 18 days. Formaldehyde (.25%) held pH similar to the original pH of colostrum. Propionic acid, formic acid, and formaldehyde reduced protein degradation at 21 and 32 C compared to naturally fermented colostrum. These chemical additives apparently retarded microbial growth and effectively preserved colostrum at high temperatures.