Effect of heat treatment of bovine colostrum on bacterial counts, viscosity, and immunoglobulin G concentration
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| Autores: | , , |
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| Formato: | artículo original |
| Fecha de Publicación: | 2010 |
| Descripción: | 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 >50 g of immunoglobulins/L (measured by colostrometer) was collected from 30 Holstein cows. Aliquots of colostrum were heated for 0, 30, 60, or 90 min 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 <60 min. Viscosity was not affected when temperature was held at 60°C for <60 min. In this study, heat treatment of bovine colostrum at 60°C for 30 or 60 min reduced bacterial count, slightly reduced IgG concentration, and did not affect viscosity. |
| País: | Kérwá |
| Institución: | Universidad de Costa Rica |
| Repositorio: | Kérwá |
| Lenguaje: | Inglés |
| OAI Identifier: | oai:kerwa.ucr.ac.cr:10669/87245 |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0022030210000639 https://hdl.handle.net/10669/87245 |
| Palabra clave: | Calf Immunoglobulin G Pasteurized colostrum |