Transcript SPRAYFO_Pasteurisation

Sprayfo and pasteurisation
Sprayfo and pasteurisation
Types of waste milk
Types of pasteurisation
Risks
Economics
Conclusions
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 time
63ºC for 30 minutes
B) HTST: high temperature short time
72ºC for 15 seconds
C) UV: kill of bacteria due to UV-light
low 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 highdegree 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 attention
Only economically feasible with high calf numbers
Sprayfo is the Growth Champion