Nutritional and physicochemical quality of formulations based on colostrum and bovine whey

Abstract

The objective of this study was to investigate the nutritional quality of bovine colostrum and whey mixtures. Five whey with bovine colostrum formulations were prepared (90:10; 80:20; 70:30; 60:40 and 50:50 whey:colostrum v:v) to be subjected to low-temperature pasteurization (63°C to 65°C for 30 minutes) and freeze-drying. The samples underwent chemical composition characterization, fatty acid profile analysis, determination of contamination by Enterobacteriaceae, pH, and Dornic acidity measurements before and after vat pasteurization. The amount of protein, fat, total solids, defatted dry extract, Brix and density increased as the bovine colostrum concentration increased. The level of saturated fatty acids and the thrombogenicity and atherogenicity indices reduced, while unsaturated fatty acids increased as the level of added bovine colostrum increased. The low-temperature pasteurization of the formulations was possible and effective, eliminating contamination by Enterobacteriaceae in the samples. Mixing bovine colostrum and whey reduced the colostrum viscosity, allowing a successful pasteurization procedure. Due to colostrum composition, the formulations yielded a higher nutritional value when compared to whey alone. The parameters applied in the formulation of mixtures of bovine colostrum and whey resulted in valuable ingredients for preparing novel dairy products.

Chemical and Physical Properties of Bovine Colostrum and the Effect of some Pasteurization Treatments on Them

“…The reason for the decrease in the percentage of protein after the process of pasteurization may be due to the temperature and time that have an effect on the protein content, as the decrease in the percentage of protein with the increase in the pasteurization temperature is due to the concomitant decrease in moisture and thus an increase in protein denaturation [23], and the decrease in the percentage of protein with the increase in the time that has an effect on the protein content, as the decrease in the percentage of protein with the increase in the pasteurization. These results are also in agreement with [24] and [25], which stated that temperatures above 60 °C lead to a decrease in protein content due to the denaturation of whey proteins. The degree of denaturation is increased by increasing the pasteurization temperature and increasing the time due to the thermal instability of whey proteins caused by heat treatment.…”

“…The degree of denaturation is increased by increasing the pasteurization temperature and increasing the time due to the thermal instability of whey proteins caused by heat treatment. [24] and [25] also stated that the temperature above 60 °C leads to a decrease in protein content. These results contradicted what was stated in [26], which claimed that the process of pasteurization causes an increase in the protein content of pasteurized milk owing to a decrease in the amount of total moisture and an increase in the amount of total solids.…”

Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

“…The pH of the fresh cheeses among treatments gradually increased as the colostrum proportion in the formulation increased. A similar pH was found by Simon and coworkers for a cheese made with 100% colostrum (6,15) [18]. The presence of immunoglobulins, considered the main antimicrobial factor of colostrum [50], possibly affected the fermentation process by the lactic acid bacteria added to the cheeses, even if the proteins that remain soluble (including immunoglobulins) are drained in the whey during curd formation.…”

“…Regarding food products, yogurts [13,14], mixtures for beverages [15], cheeses [16][17][18], ice cream [19], nutritional bars, jellies, and ready-to-drink beverages have used or might use BC as a functional ingredient [20]. Dairy products, such as cheeses, are a valuable source of proteins, lipids, vitamins, and minerals, and their global consumption is expected to increase by around 13.8% between 2019 and 2029 [21].…”

Colostrum avoidance and associated factors among mothers of less than 6-month-old children in Dilla town, Southern Ethiopia

“…It is secreted around the end of pregnancy and in the early postpartum period ( 7 ). Lactose levels in colostrum are lower than those in mature milk, but they tend to rise over time ( 8 ). Colostrum is considered a baby's first vaccine, and feeding an infant helps foster intelligence ( 9 ).…”