EFFECT OF HEAT TREATMENTS OF GOAT COLOSTRUM ON BACTERIAL COUNTS, VISCOSITY, AND IMMUNOGLOBULIN G CONCENTRATION

Abstract

The objective of present study was to determine the effect of different time temperature treatment on microbial count, IgG concentration and viscosity of goat colostrum. Aliquots were prepared from pooled goat colostrum samples collected during first three days and were subjected to three different heat (60, 63 & 65°C) treatments for 60 min. Samples were analyzed for viscosity, IgG concentration, standard plate, coliform, Staphylococcus and Salmonella counts. Reduced bacterial counts were observed in all the heat treated samples as compared to untreated colostrum samples. Except for standard plate count, the above mentioned pathogens were undetectable in all the samples subjected to heat treatment. Colostrum samples heated at 60°C for 60 min had significantly (P<0.01) higher levels of IgG than the other two temperature treatments. Viscosity was unaffected after heating colostrum at 60°C for 60 min whereas significant (P<0.01) increase was observed at 63 and 65°C. In this study, heat treatment of goat colostrum at 60°C for 60 min significantly (p<0.0001) reduced bacterial count, slightly reduced IgG concentration, and did not affect viscosity.