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Laboratory Evaluation of Several Chemicals for Preservation of Excess Colostrum^{1 ,2,}

Dairy Science Department, South Dakota State University, Brookings 57006

ABSTRACT

The influence of several chemicals on fermentation and preservation of colostrum at 32 C was examined under laboratory conditions. Chemicals studied were sodium benzoate, sodium propionate, sodium formate, sodium acetate, benzoic acid, sorbitol, and gluconic acid lactone. Additions of sodium benzoate and benzoic acid resulted in a slower decrease in pH and maintenance of a more constant pH for 21 days than the control and colostrum with other additives. No differences were significant in nutrient breakdown between day 0 and 14 of fermentation although sodium benzoate and benzoic acid tended toward a lower protein degradation than most other treatments. Coliform counts at 14 days were reduced by all chemicals. For other microbial analyses, the most notable results were a reduced mold and yeast count with additions of sodium benzoate and benzoic acid.

¹ Published with the approval of the Director of the South Dakota Agricultural Experiment Station as Publication 1456 of the Journal Series.

² This research was part of regional research project NC-119, Improving Large Dairy Herd Management Practices.

³ Department of Dairy and Animal Science, The Pennsylvania State University, University Park 16802.

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