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Pasteurisation for a Healthy Milk Diet


Almost every day, dairy operations harvest large quantities of milk that is unfit for human consumption (colostrum, milk of mastitis cows, etc.). Unfortunately, in many cases this milk also carries disease pathogens. Are you, too, one of those who wonder if it is a good idea to feed the calves this milk? Then the following information is meant for you!


Should I Be Concerned About Bacteria in the Milk for My Calves?


  • Common bacteria that may cause mastitis in cows (E. coli, Staphylococci, Streptococci, Enterococci) play also an important part in relation to disease issues in the calf pen.
  • These bacteria, if present in the milk diet, will penetrate directly into the digestive system of the calf and could cause diarrhoea.
  • Practical experience warrants the assumption that heifers that were fed milk rich in bacteria at a young age are more susceptible to mastitis in their first lactation.


Pasteurisation Works!


  • Milk pasteurisation is a treatment that subjects milk to heat for a certain time. For the average dairy operation, the process called batch pasteurisation, where a temperature of 64°C is maintained for 30 minutes, has been found to meet practical requirements.
  • Then, none of the important disease pathogens are an issue any more, at 99.5% of the populations destroyed, while the critical nutrients in the milk are preserved.
  • Only larger operations, which would pasteurise more than 500 litres of milk every day, should consider a more expensive flow-through pasteurisation system, as the better alternative.


Pasteurisation at Night


  • The easiest thing to do is pasteurisation preproprammed to begin automatically in the early morning hours. Pasteurised milk will then be ready in the Milk Taxi, at the appropriate ration temperature, when you want to start feeding. You will be ready to go right away.

Cooling? Included!


  • Milk to be fed over the next 12 hours needs to be cooled. The cold water-based cooling unit, which is included in the standard equipment of the pasteuriser, offers quick cooling of the milk to 15°C, either after a pasteurisation cycle or after part of the milk was fed to the calves. This is a very effective way of minimising bacteria growth.



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