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Heat-Treatment of Bovine Colostrum. II: Effects of Heating Duration on Pathogen Viability and Immunoglobulin G


“Large (30-L) batches of moderate- to high-quality bovine colostrum can be heat-treated in a commercial on farm batch pasteurizer at 60°C for at least 120 min without affecting the IgG concentration or sctivity. Mycoplasma bovis, L. monocytogenes, E. coli O157:H7, and S. enteritidis added tocolostrum could not be recovered after colostrum was heat-treated at 60°C for 30 min. Heat-treatment at 60°C for 60 min should be sufficient to eliminate Mycobacterium avium subsp. paratuberculosis (Map) from colostrum in most situations.”


S. Godden,*1 S. McMartin,* J. Feirtag,† J. Stabel,‡ R. Bey,§ S. Goyal, § L. Metzger,† J. Fetrow,* S. Wells,* and H. Chester-Jones¦

*Department of Veterinary Population Medicine, and
†Department of Food Science and Nutrition, University of Minnesota
‡USDA, ARS, National Animal Disease Center, Ames, IA 50010
§Department of Veterinary and Biomedical Sciences, and
¦Department of Animal Science, University of Minnesota, St. Paul 55108

J. Dairy Sci. 89:3476–3483 ©American Dairy Science Association, 2006.