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Colombia now has a zero antibiotic residue in milk policy. Our herds are rather small (15 to 40) cows. Also, because calf raising is so expensive, many farmers are breeding a large percentage of cows with Zebu breeds to produce offspring for sale to farms in warmer environments where for several reasons European breeds do not perform well. Therefore, the number of calves being raised at the farm is rather small. I would much appreciate instructions for the keeping of mastitic milk (even when cows are being treated IM for mastitis). Since we don't have many calves, we could not use it all the same day it is produced. The scheme would require non-refrigeration methods and also would allow for the daily addition of mastitic milk to the preserved pool of milk; for example, with a cow producing 30 liters of milk per day, how could I preserve the milk produced during five to seven days (withdrawal period) for the feeding of approximately four calves?
Last Updated: September 07, 2007
You could try soured milk (similar to soured colostrum). Take mastitic surplus milk (no antibiotic residue) in a day and allow it to "grow" or ferment using buttermilk or other soured milk to start the fermentation. The milk will drop to a pH below 4.5 and remain pickled for several days to a week (depending on day temperatures). Once a batch has fermented, DO NOT add fresh waste milk to it; it will start fermenting a second time, and it will deteriorate (go bad). Fermented or pickled milk could be mixed with fermented milk after both batches are stable to save space or consolidate batches. If drug residue remains in the milk, it will not ferment (drug residue kills the lactic acid fermenting bacteria).
Mike Hutjens, Extension Dairy Specialist, University of Illinois - Illini DairyNET
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