Influence of Formaldehyde and Propionic Acid on Composition and Microflora of Colostrum

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Abstract
Under laboratory conditions the effect of 3 concentrations of formaldehyde (.01, .05 and .1%) and 3 of propionic acid (.5, 1 and 1.5%) at 2 temperatures (21.degree. and 37.degree. C) on fermentation and preservation of [bovine] colostrum was examined. Colostrum from 2nd through 4th milkings postpartum was subdivided into 2.5-l aliquots prior to addition of chemicals. Propionic acid maintained a low pH throughout the 28 days of fermentation. Formaldehyde held pH at its highest throughout fermentation. In control samples pH dropped initially and tended to increase between 7-14 days at both temperatures. Similar changes occurred for additions of formaldehyde at 37.degree. C. Formaldehyde and propionic acid reduced protein degradation at 21.degree. and 37.degree. C compared to naturally fermented colostrum. Microbial growth, particularly coliforms, was retarded by additions of propionic acid and formaldehyde.