Pasteurization decreases pathogens in milk. Once milk is pasteurized, do not leave it sitting at room temperature as bacteria will continue to grow.

Pasteurization of colostrums is not recommended, because it can destroy immunoglobulins. Colostrum can be heat-treated before it is fed to the calf to kill bacteria, thereby reducing the risk of disease and improving overall absorption of the colostral antibodies. To kill bacteria without affecting quality, you should heat the colostrum to 56 to 60°C for 60 minutes.

Regular maintenance needs to be performed on your equipment. If your calves are not performing as well as they should, make sure the pasteurizer is working optimally.