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Faunsdale, AL | I would put acidification in the same class as pasteurization in so far as eliminating vs reducing the levels of pathogens in the milk. Best acidification is going to do is be bacteriostatic for some organisms. Pasteurization has the problem of thermoduric bacteria that survive, but pathogens aren’t usually thermoduric unless you count the spore forming anaerobes IN THEIR SPORE STAGE.
Neither are going to sterilize the milk but I believe that pasteurization to normal human fluid milk standard time-temp works well. As bitter experience with listeria in pasteurized milk shows, strict attention to cleaning and sanitation along with complete elimination of sources of recontamination of the pasteurized product is required. Very few operations keep their calf feeding equipment that clean but most can make it work well.
Of course having it warm allows bacteria to multiply rapidly so keeping it fresh becomes a challenge.
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Feeding acidified milk to dairy calves
