The effect of three different preservatives on the numbers and types of bacteria, Brix percentage, pH and nutritional composition of bovine colostrum sourced from New Zealand dairy farms.

Aerobic and coliform bacteria proliferate extensively in unpreserved colostrum. All preservatives decreased coliform counts compared to un-preserved colostrum, but potassium sorbate was more effective at decreasing both coliforms and aerobic bacteria than either yoghurt or citric acid.