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Comparative Fermentations of Bovine Colostral Milk^{1 ,2,}

Department of Animal Science, University of Minnesota, St. Paul 55108

ABSTRACT

Mixtures of equal portions of colostrum from the first six milkings from each of six cows were allowed to ferment for 28 days with and without additions of fresh colostrum on days 6, 7, 8, 10, 11, 12, 15, and 16. The additions of fresh colostrum did not affect markedly pH, titratable acidity, or concentrations of lactic, acetic, and butyric acids. Total solids decreased with time for both treatments. Total nitrogen remained constant throughout storage, but the concentration of nonprotein nitrogen increased for both treatments and was greater for fermentations to which fresh colostrum was added periodically. In a second trial, colostrum was fermented naturally or with cultured buttermilk (1% vol/vol), blood (10% vol/vol) or propionic acid (1.5% vol/vol) added. Storage time was 28 days for all but the colostrum-blood mixture which became putrid after 15 days and was discarded. At the end of the fermentation period, naturally fermented colostrum and that with cultured buttermilk were similar in pH and content of nonprotein nitrogen, ammonia, lactic, acetic, and butyric acids. Colostrum treated with propionic acid changed little in pH and titratable acidity over the 28 days of storage. Nonprotein nitrogen was less in acid-treated colostrum than in other fermentations.

¹ Scientific Journal Series Paper No. 9604, Minnesota Agricultural Experiment Station, St. Paul, MN 55108.

² Supported in part by a research grant from the Graduate School, University of Minnesota.