Pasteurizers for farmers

Pasteurizers for farmers are used for the pasteurization of milk for feeding calves.

Many research studies say that feeding calves with pasteurized milk has a positive influence on their growth and reduces the death rate and the use of antibiotics. With pasteurization we reduce the number of bacteria in the milk without reducing its nutritional value!

Benefits of feeding pasteurized milk to calves:

 • Reduced bacterial transmission in pasteurized vs. raw milk.
Bacterial counts in raw milk are variable and can be extremely high. Total bacteria counts in raw non-saleable milk can be from 0 to 1 billion bacteria per ml. Pasteurization reduces bacteria counts in non-saleable milk by 98% to 99%. One field study of 300 calves reported lower rates of illness and death loss as well as improved rates of weight gain in preweaned calves fed pasteurized colostrum and pasteurized non-saleable milk, as compared to calves fed raw colostrum and raw non-saleable milk. These benefits were attributed to reduced bacterial exposure.

 • Improved rate of weight gain for calves fed pasteurized milk vs. traditional milk replacers.
Whole milk has higher concentrations of protein and fat (25.4% and 30.8%, respectively) compared to traditional milk protein-based milk replacers in which protein concentrations range from 18% to 20% and fat concentrations range from 15 to 20%. Thus, when fed on an equal volume basis, a milk-fed calf is expected to have a higher rate of gain than a calf fed milk replacer.

 • Improved health for calves fed pasteurized milk vs. traditional milk replacers.
Meeting nutritional requirements is essential for adequate immune system function and calf health. The impact of nutrient intake differences on health was demonstrated in Minnesota dairy calves fed either pasteurized non-saleable milk or a commercial 20:20 milk replacer. Improved health in milk- fed calves was primarily attributed to higher levels of nutrient intake. Additionally, immunoglobulins and non-specific immune factors found in milk (e.g. interferons, cytokines, growth factors, hormones, lactoferrin and lysozyme) also promote calf health.

• Economic efficiency and disposal of a waste product.
A big economic concern for breeders is non-saleable milk. Using this milk as feed for calves allows producers to avoid potential economic loss, disposal challenges and environmental concerns.

PASTEURIZATION
Pasteurization is a method of exposing milk to elevated temperatures for a period of time as a means of reducing the bacterial contamination. This process kills bacteria that can cause diseases in humans and animals.

Standard batch pasteurization is accomplished when a batch of milk is heated to 145°F (63°C) for 30 minutes. Thereafter, the milk is cooled and can be fed to the calves.


Sources:

J. A. Elizondo - Salazar and A. J. Heinrichs: Pasteurization of Non-Saleable Milk, Department of Dairy and Animal Science 

Sandra Godden: Feeding Pasteurized Milk to Dairy Calves - A BAMN Publication

 

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