Laboratory Evaluation of Several Chemicals for Preservation of Excess Colostrum

The influence of several chemicals on fermentation and preservation of colostrum at 32 C was examined under laboratory conditions.Chemicals studied were sodium benzoate, sodium propionate, sodium formate, sodium acetate, benzoic acid, sorbitol, and gluconic acid lactone.Additions of sodium benzoate and benzoic acid resulted in a slower decrease in pH and maintenance of a more constant pH for 21 days than the control and colostrum with other additives.No differences were significant in nutrient breakdown between day 0 and 14 of fermentation although sodium benzoate and benzoic acid tended toward a lower protein degradation than most other treatments.Coliform counts at 14 days were reduced by all chemicals.For other microbial analyses, the most notable results were a reduced mold and yeast count with additions of sodium benzoate and benzoic acid.