Heat treatment of bovine colostrum. I: Effects of temperature on viscosity and immunoglobulin G level

S. McMartin, Sandra M Godden, Lloyd Metzger, Joellen M Feirtag, R. Bey, J. Stabel, Sagar M Goyal, J. Fetrow, Scott J Wells, H. Chester-Jones

Research output: Contribution to journalArticlepeer-review

80 Scopus citations

Abstract

The objective of this study was to identify the critical temperature, at or below which heat-treatment of bovine colostrum would produce no significant changes in viscosity, IgG concentration, or Ig activity. Results of preliminary work, using a Rapid Visco Analyzer (RVA) to heat 50-mL aliquots from 6 unique batches of bovine colostrum at 59, 60, 61, 62, and 63°C, suggested that colostrum could be heated to 60°C for up to 120 min without changing viscosity or IgG concentration. This finding was confirmed by heating 50-mL aliquots from 30 unique batches of colostrum in an RVA for 120 min at 60 and 63°C. Heating colostrum to 63°C resulted in an estimated 34% decrease in IgG concentration and 33% increase in viscosity. However, there was no difference in IgG concentration between preheat-treated (73.4 ± 26.5 mg/mL) and post-heat-treated (74.5 ± 24.3 mg/mL) samples after heating colostrum to 60°C in an RVA for 120 min. Similarly, viscosity was unaffected after heating colostrum to 60°C in an RVA for 120 min. High quality colostrum (≥73.0 mg/mL) suffered greater losses of IgG and greater viscosity changes when heated to 63°C than did moderate quality colostrum (<73.0 mg/mL). However, the effects of colostrum quality were minor if high quality colostrum was only heated to 60°C. The results of a bovine viral diarrhea serum neutralization assay suggested that antibody activity was unchanged after heating colostrum to either 60 or 63°C. However, these results were interpreted as being inconclusive due to a high proportion of missing results because of the congealing of many samples after heat treatment. The results of this study indicate that 50-mL volumes of bovine colostrum can be heat treated at 60°C for up to 120 min in an RVA without affecting IgG concentration or viscosity.

Original languageEnglish (US)
Pages (from-to)2110-2118
Number of pages9
JournalJournal of Dairy Science
Volume89
Issue number6
DOIs
StatePublished - Jun 2006

Bibliographical note

Funding Information:
We would like to thank the staff and management at the Transition Management Facility (Emerald Dairy II, Emerald, WI) for providing bovine colostrum for this study. Funding for this study was provided by USDA:APHIS (Veterinary Services Division) and by the Merck-Merial Summer Scholars Program.

Keywords

  • Colostrum
  • Immunoglobulin
  • Pasteurization
  • Viscosity

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