POPULASI BAKTERI PADA KOLOSTRUM BEKU DENGAN PERBEDAAN LAMA THAWING

Colostrum is an essential source of nutrients and immunoglobulins for newborn calves; however, its high nutrient content also makes it an ideal medium for microbial growth. In modern dairy farming, colostrum is commonly stored in frozen conditions, making the thawing process a critical stage that may affect its microbiological quality. This study aimed to analyze the effect of different thawing durations on bacterial populations in frozen bovine colostrum. The research was conducted at Greenfields Dairy Farm 2, Blitar Regency, East Java, from October to November 2025. Colostrum samples were obtained from dairy cows in lactation 1–3, pasteurized using the Low Temperature Long Time method (60°C for 60 minutes), and stored under frozen conditions. Four thawing duration treatments were applied: <1 hour, 1–2.4 hours, 2.5–4.4 hours, and 4.5–6 hours. The observed parameters included Total Plate Count (TPC), Coliform Count (CC), and Escherichia coli (EC), analyzed using descriptive methods. The results showed that TPC values tended to increase with longer thawing durations, with the highest average observed at 4.5–6 hours of thawing. In contrast, coliform bacteria and Escherichia coli were not detected (0 CFU/mL) in all treatments. It can be concluded that thawing duration affects the total bacterial population in frozen colostrum but does not influence the presence of sanitation indicator bacteria or pathogenic E. coli. Therefore, controlling thawing duration is essential to maintain the microbiological quality of colostrum before it is fed to calves.