Efficacy of a stabilized liquid potassium sorbate preservative to reduce bacterial proliferation in colostrum or tank milk stored by refrigeration or at room temperature

Authors

  • S. M. Godden Department of Veterinary Population Medicine, University of Minnesota, St. Paul, MN 55108
  • E. Royster Department of Veterinary Population Medicine, University of Minnesota, St. Paul, MN 55108
  • J. Timmerman Department of Veterinary Population Medicine, University of Minnesota, St. Paul, MN 55108
  • N. O'Sell Department of Veterinary Population Medicine, University of Minnesota, St. Paul, MN 55108

DOI:

https://doi.org/10.21423/aabppro20208134

Keywords:

preservatives, stored colostrum, immunoglobulin, bacterial proliferation, IgG

Abstract

Though critical to calf health and growth, colostrum exposure of dairy calves to infectious agents, potentially resulting in calfhood illness and/or reduced absorption of colostral antibodies. While FDA-approved preservatives such as potassium sorbate may represent 1 approach to reduce bacterial proliferation in stored colostrum or milk, efficacy studies are relatively limited. Objectives of this study were to describe the effect of a stabilized liquid potassium sorbate preservative product (Dam Freshâ„¢, Solution BioSciences, Inc (SBS), Inc. Morristown, NJ) on 1) bacterial proliferation in bovine colostrum and milk when stored by refrigeration and at room temperature, and 2) immunoglobulin G (IgG) levels in colostrum. We hypothesized that the preservative would reduce bacterial proliferation in stored milk and colostrum while having no negative effect on colostrum IgG levels.

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Published

2020-09-24

Issue

Section

Research Summaries

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