I've noticed that some home pasteurizers have a special feature for heat treating colostrum. Should colostrum be heat treated differently? I've just followed milk pasteurizing recommendations. Is this adequate or should I be processing colostrum differently? If so, how?

-- Sheryl in Me (radams@sacoriver.net), January 06, 2002

Answers

Hello Sheryl,

Heat treating colostrum is different than pasterurizing milk. A very accurate thermometer is needed to do both. There are some pasteruizers with a thermostat that can be set to do either.

Colostrum is the milk that the mother gives for the first few days after birth. In order to heat treat it, I use a double boiler and heat it to 135 F. I transfer it to a pre-warmed thermos, wrap it in a towel and set the timer for 60 minutes. If done properly, this will kill CAE virus, but not the mother's antibodies which are so important for the kids. If heated any higher than about 140-145F it will turn to custard. I heat treat and freeze colostrum so I have it on hand each kidding season. Be sure to lable the bottles.

In order to pasteurize milk, heat milk to 165F for about 30 seconds to one minute. Then cool rapidly for good tasting milk. If done properly, this will also kill CAE virus.

-- Charleen in WNY (harperhill@eznet.net), January 06, 2002.