Supplementary Table_Evaluating the temperature-dependent effects of three preservative treatments on microbial growth in raw goat colostrum

The objective was to evaluate temperature-dependent effects of potassium sorbate (<b>PS</b>; 0.5% w/v), sodium benzoate (<b>SB</b>; 0.5% w/v), and sodium L-lactate (<b>SL</b>; 0.3% w/v) on bacterial growth and pH in goat colostrum. Samples were stored at 4°C (0–168 h) or 25°C (0–48 h). Coliforms, total bacterial count (<b>TBC</b>), and <i>Escherichia coli</i> (<b><i>E. coli</i></b>) were enumerated using Compact Dry plates. At 4°C, counts were stable early, but by 168 h coliforms in the control group (<b>CTR</b>) reached 6.97 log10 CFU/mL and SL tracked the CTR. PS and SB maintained coliforms near baseline (~4.0 log10 CFU/mL; ≈3.0 log10 lower than CTR) and reduced TBC by &gt;1.3 log10 CFU/mL at 168 h. <i>E. coli</i> remained low. At 25°C, the CTR and SL showed rapid proliferation (coliforms 6.72 log10 at 12 h; <i>E. coli</i> 4.43 log10 and TBC 9.14 log10 at 24 h). PS and SB markedly suppressed growth, reducing coliforms by 2.39–2.91 log10 at 12 h and limiting <i>E. coli</i> to near/below detection. Mean pH was inversely associated with coliform counts. Overall, PS and SB consistently suppressed bacterial growth, whereas SL showed minimal or inconsistent effects.