Treating cows orally to reduce clostridium bacteria - to improve quality of milk for cheese making

摘要

A process for improving the quality of cows milk for hard cheeses comprises increasing the redox potential level of the cows belly and intestine by administering orally to the cows either an immunised milk contg. specific anti-bodies for clostridium or a mixt. of chemical prods. contg. ferridoxine inhitibors such as chlorates, nitrates and benzoyl peroxides administered with sugar; the cows dung contg. as a result 200 clostridium/gm. The adverse effect on the milk for cheese making has been shown to be related to a high clostridium bacteria content in the cows dung and the above method ensures that the clostridium are kept at a low level particularly in periods when the cows are more vulnerable to the bacteria. Other chemicals given are bromates, perborates, persulphates, percarbonates, urea peroxides, iodates; oxygen salts of Fe, Mn and Cu. The dosages are nitrate 10g/animal/day; bromate 5g/animal/day; chlorate 20 g/animal/day. The sugar, as fermentation assistant, is e.g. products based on molasses, saccharose or lactose with a ratio of sugar/salt from 10-1:1.