Science Based Economics You can See*

 

Performance
20:20 MR
Pasteurized Milk
Advantage
Daily weight gain
0.77 lbs/d
1.034 lbs/d
34% Increase
Weaning Weight
134 lbs
147.3 lbs
9% Increase
Treatment Rate
32.10%
12.10%
62% Decrease
Mortality
11.60%
2.30%
80% Decrease

 

 

Dairy Tech equipment improves herd biosecurity by pasteurizing
Colostrum • Waste Milk • High SCC Milk

 

Decrease the number of new infections due to
Johne's Disease • Mycoplasma • Staph Aureas • Salmonella • Coliforms
*see research tab or brochure tab

 

The objective of pasteurization is the complete elimination of certain bacteria that cause specific diseases. These bacteria determine the temperature threshold that we must reach to do the job and how long to hold that temperature. However, pasteurized products still contain low levels of other bacteria that will cause food spoilage once they are able to increase in numbers again. Refrigeration and vacuum sealing help to inhibit this re-growth. Pasteurization is one of the most important developments in food safety in modern times. It is only a mystery why we have not implemented its use in the feeding of our livestock newborns before now.

 

 

Advantages of Pasteurization

 

  • Improved Calf Health
    Drastic reduction in new cases of scours, septicemia, pneumonia and bloat.

  • Decreased Medical and Labor Costs -
    Lower drug costs with healthier calves and less time spent treating them.

  • Improved Weight Gain -
    Studies show a significant increase in weaning weights which translates into heifers that will be productive sooner.

  • Savings on Milk Replacer -
    Immediate savings on every calf when utilizing waste milk in place of powder milk replacer.

  • Improved Biosecurity

    Decrease the spread of scour-causing bacteria to the calves from mastitic cows.
    Prevent the spread of Staph aureus and Mycoplasma to heifer calves that can perpetuate and cause clinical signs in the heifer when she freshens.
    Prevent the spread of Johne's Disease at the time when calves are most susceptible and cows are shedding the highest numbers of organisms.

  • Pasteurizing Colostrum
    This final step in your biosecurity plan will close the door on contagious pathogens trying to reach your replacement heifers. Review the study we participated in to determine the best methods for pasteurizing colostrum. (Dairy Sci. 89:3476–3483 ©American Dairy Science Association, 2006).

 

 

Types of Pasteurization

 

There are basically two types of methods for pasteurizing milk: Batch pasteurization and HTST (high temperature-short time) pasteurization. Although there are many time/temp combinations that are used around the world, the 2 listed below are most commonly sighted in peer reviewed literature as effective combinations.

 

Batch pasteurization is the method employed by Dairy Tech, Inc. The typical definition of batch pasteurization is to take the entire volume of milk to 145° F (63°C) for 30 minutes and then cool it down as rapidly as possible. Batch pasteurization has been scientifically proven to eliminate Johne's and other dangerous pathogens. (Journal of Dairy Science 2002; 85(12):31228-3205). Colostrum can also be pasteurized in a batch system to yield a consistent product with minimal impact on immunoglobulin. Colostrum requires 140°F (60°C) for 60 minutes.

 

HTST pasteurization is usually an in-line system that raises the temperature of the flowing milk to 161° F for 15 seconds (30 seconds is recommended by some recent studies for the complete destruction of mycobacterium organisms such as those causing Johne’s Disease). Disadvantages of these systems are typically cost and floor space. The milk surfaces are within the equipment which requires elaborate and specific cleaning steps to ensure that there is no build-up of milk residue that may harbor bacteria. Holding tanks are required for the raw milk and then a separate tank for the pasteurized product. A boiler is typically required to heat the product. All of these components take up much more space than a batch system. The HTST systems cannot be used to pasteurize colostrum reliably as they often clog themselves or damage too much of the colostrum IgG. The finished product is often too thick to go through the calf bottles as well.