Why choose pasteurization?
Colostrum and whole milk provide good growth conditions for bacteria, and it is virtually impossible to avoid bacteria in calves' milk. Calves can thus pick up pathogenic bacteria (pathogens) with the milk. The pathogens can come from an infected udder or from manure residues. In addition, the multiplication of pathogens in milk is linked to insufficient cleaning of udders, pipes, buckets, hands, etc. in connection with the milking process - or in the period after, when the milk is handled and moved.
Heat treatment of calf milk can therefore be a good solution to reduce the number of bacteria. Whole milk pasteurization for calves Sweetened milk can withstand higher heat than colostrum. Pasteurization is not a reset, but a reduction in the number of bacteria. For in-tank pasteurization, you typically aim for heating at 60°C for 60 minutes, or 63°C for 30 minutes. Here it is important that the temperature is not lower than 60°C, otherwise there will not be enough bacteria killing, because the temperature has a great effect on bacteria reduction. Likewise, the temperature should not be much higher than 63°C, as this destroys the good components of the milk and negatively affects the taste.