Acid + milk = healthy calves?

Acid + milk = healthy calves?

Why acidify?

* To inactivate bacteria in milk

At a pH of < 4.2, E. Coli, listeria, mycobacterium, salmonella, Strep and Staph are inactivated.

Reduces calf’s exposure to bacteria, thus reducing disease risk.

To preserve milk .

Allows milk to be stored at room temperature and fed later (within 3 days max).

How to acidify:-

  • Formic acid must be diluted before use.
  • Mix 1 part Formic Acid 85% into 9 parts water
  • Final concentration = 9.8%
  • Add dilute formic acid to milk
  • Milk should be < 75 F.
  • 30 mL (1 oz) of formic acid 9.8% to 1 L milk
  • Stir while adding acid
  • Check pH
  • Proper pH range should be 4.0 to 4.5
  • Allow adequate contact time between milk and acid (8 to 12 h)
  • Stir 3 to 4 times/day
  • ? Discard remaining preserved milk after 2 to 3 days.

The use of formic acid to acidify milk fed to calves is not currently permitted or an approved use according to

the Federal Food and Drug Administration (FDA)

More information in the Above link.


Sayed Elawa

Milking Parlours Manager at Nishat Dairy Farm (Private) Limited .. Pakistan

4 年

Adding acid may lead to convert the liquid type of milk to cheesey type

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Naeem Ullah Khan Niazi

Research Officer (Planning) BS -17 Ministry of National Food Security and Research Government of Pakistan/National Focal Point for Animal Production, Food Safety to World Organization for Animal Health WOAH

4 年

How will you check the harmful bacteria concentration in acidic milk? More acidic pH will not lead to diarrhoea?

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