Preservation of surplus buffalo colostrum for milk replacer.1.- preliminary study

Twelve techniques for preserving the surplus buffalo colostrum were done throughout two experiments. The colostrum was collected from the first four postpartum milkings. In the first experiment three techniques were used for preserving the colostrum namely, freezing (-20C) and fermentation at two different temperatures (4C and room temperature 23C) with small percentage of yogurt culture. The preserved colostr un was chemically analyzed for the pH, titritable acidity, total solids, total fat, total nitrogen and ash contents. Colostrum was chemically analyzed after 0, 3, 6, 10, 13 and 17 days storage. In the second experiment, chemical additives and antibiotics were used by two concentrations except benzoic acid (0.5%) for the preserving the colostrum as follows: Acetic acid (0.5% and 0.8% ), lactic acid (0.5% and 1.0%), H202 (0.02% and 0.05%) and penicillin (50,000 U/L and 10,000 U/L). Colostrum was analyzed after 0, 4, 8, 12 and 16 days st orage. The chemical analysis was assisted by observatory notes during storage. Freezing and fermentation at 4C of buffalo colostrum caused a minor changes in both pH and acidity whereas both methods prevented the loss of nutrients through the storage. Physical appearance and odorless were found in both treatments. The pH of colostrum was gradually decreased in all treatmeents during storage. The decreasing of pH associated with increasing of titritable acidity in colostrum. The mean value of pH of preserved colostrum by chemical additives was about 4.5 at the end of storage period. A littlebed changes in chemical composition of colostrum were observed in preserved colostrum with chemical additives. However, chemical alteration was found with putrid odor using lactic acid particularly the 0.5% concentration during storage. The spoilage of preserved colostrum using penicillin was found during storage. It could be concluded that freezing and fermentation with addition of small p ercentge of yogurt culture at 4C are the successful methods to stability the bufflao colostrum over long period (17 days ) which encourage buffalo breeders to use it as a milk replacer