Chemical characteristics of gel obtained from blend of colostrum and skim milk under different heat treatments conditions

Abstract

Colostrum is the nutrient-rich, secretion produced by mammals within 24 to 72 hours after parturition. It is a mixture of lacteal secretions and constituents of blood serum, notable immunoglobulin and serum proteins that accumulate in mammary gland during the ORIENTAL JOURNAL OF CHEMISTRY ABSTRACTStudy was carried out to evaluate the chemical characteristics of colostrums and skim milk blended heat treated product. The present study was confined to standardization of colostrum harvested from 2 nd milking of gir breed of cow based product in combination with skim milk, sugar and cardamom powder. The blends proportions of skim milk were @ 15, 30, 45% and addition of 8% cane sugar was found to impart the desired sweetness. Green cardamom powder was used as flavouring agent. These mixtures were kept in a water bath at 3 different temperatures viz. 60, 70 and 75°C for 30 minutes. Gelation occurs on heating to yield curd like products of different gel strength, which were cooled at room temperature and analysed for different chemical attributes like fat, protein, acidity etc. The results indicated that the fat, protein, acidity content decreased significantly (p < 0.01) however the moisture, total carbohydrate increased significantly (p < 0.01) but ash differed non significantly with increased in skim milk proportion in blend at different temperatures.