Studies on Physical and Microbial Parameters of Bovine Colostrum Powder

Sahana, Nandita; Ramasamy, D.; Pugazhenthi, T.R.; Manikkavasagan, I.

doi:10.20546/ijcmas.2018.708.290

Cited by 6 publications

(4 citation statements)

References 3 publications

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“…The use of bovine colostrum in food and supplements for human consumption has attracted the attention of the scientific community due to its properties in fighting and preventing infections and diseases. Colostrum is a food rich in immunoglobulins, mainly IgG, and has great potential to be used in producing human foods (Sahana et al, 2018;Ceniti et al, 2019). Thus, food products with the addition of colostrum have the potential to arouse the interest of the food industry and the consumer, whose eating habits have been changing over the last few decades.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum

et al. 2022

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This study aimed to develop Greek style yoghurts with the addition of bovine colostrum. Four yoghurt formulations were produced with different colostrum content (0%, 10%, 20% and 30%). The fat, protein, total solids, ash, retinol levels were quantified as well as the colour was measured. A sensory analysis was conducted with 103 untrained panelists, evaluating the attributes of appearance, aroma, consistency, flavour, overall acceptance and the purchase intention. Colostrum addition increased the fat and protein levels in the yoghurt formulations. The Greek style yoghurts with bovine colostrum reached sensory acceptance above 70% for all attributes.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum

et al. 2022

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“…Colostrum is rich in proteins, fats, essential fatty acids and amino acids. Also, it is a rich source of oligosaccharides, lactoferrin, lysozyme, immunoglobulins, growth factors, cytokines and nucleosides, which act as natural anti-microbial agents to stimulate development of immunity in the newborn (Kelly, 2003, Georgiev, 2008and McGrath et al, 2016 The colostrum provides passive immunity to newborn of human and cattle, thus led to interest developing in the potential of bovine colostrum to prevent infection and illness in humans (Sahana et al, 2018). Colostrum preparations obtained from cows vaccinated against particular pathogens have been used successfully to treat or prevent enteric infections in the gastrointestinal tract of humans (Brinkworth and Buckley, 2003).…”

Section: Introductionmentioning

confidence: 99%

Production of Novel Functional Yoghurt Fortified with Bovine Colostrum and Date Syrup for Children

Abdel-Ghany

Zaki

2018

Alexandria Science Exchange Journal

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The aim of this work was to study the effect of adding bovine colostrum and date syrup as natural ingredients on the nutritional value of yoghurt and it's quality during cold storage period. Functional yoghurt was prepared by using buffalo milk 3% fat, date syrup 5% for all treatments except the control and bovine colostrum was added at different ratios 5% (T2), 10% (T3) and 15% (T4). Then, all treatments were inoculated with 2% of yoghurt starter and stored at 5°C for 12 days. Samples of yoghurt were chemically, organoleptically, and microbiologically analyzed at 1 st , 4 th , 8 th and 12 th days of cold storage. It was observed that addition of date syrup and bovine colostrum for yoghurt were found to enhance significantly the content of total Solids (TS), total protein, immunoglobulin G (IgG), lactoferrin and minerals compared to the control. Also, most nutrients hade a slight increment during advanced storage period. The titratable acidity% of yoghurt samples slightly increased during storage periods, while the pH values decreased significantly. Yoghurt fortified with 10% (T3) and 15% (T4) of bovine colostrum had significantly higher viscosity values than that in the other treatments. Also, T4 had significantly lower syneresis than the other yoghurt treatments on 12 th day of storage. No significant differences could be traced in flavour, appearance, body and texture and overall acceptability scores among all yoghurt treatments. The grams consumed of yoghurt to meet the daily requirement (GDR) for children aged 1-3 years of protein and (calcium, phosphorus, iron and zinc) significantly decreased by fortification of yoghurt with date syrup and bovine colostrum, while percent satisfaction (P.S.%/100g) of the daily needs in these nutrients significantly increased. In conclusion, fortification of yoghurt by adding date syrup and bovine colostrum enhanced nutritional value and quality of yoghurt.

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“…bulgaricus were counted on MRS agar medium duplicate plates at 45°C/48 h which pH of agar medium was adjusted to 5.2 [24].Mold and Yeast were estimated according to Sahana,et al. [7] as described by Ehirim and Onyeneke [25] using potato dextrose agar medium, after incubation for up to 5 days 25˚C.…”

Section: Microbiological Characteristics Of Stirred Yoghurtmentioning

confidence: 99%

“…Colostrum provides passive immunity to human and cattle new-born, which has sparked interest in bovine colostrum's ability to prevent infection and disease in people [7].Colostrum's immunoglobulins (particularly IgG) provide the immunological balance and minimize inflammation and disease [3].Bovine colostrum is now widely used as a nutritional supplement. Clinical investigations have revealed that colostrum is taken as a supplement by human beings; it shows antioxidative, immunomodulatory and antiinflammatory activity.…”

Section: Introductionmentioning

confidence: 99%

Functional stirred Yoghurt fortified with buffalo, bovine, mix colostrum and lactoferrin, effect of lactoferrin on pathogenic bacteria and amino acids of buffalo, bovine colostrum and lactoferrin

Shaaban¹,

Karam-Allah²,

Abo-Zaid

et al. 2021

Egypt. J. Chem.

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The aim of this study was to see how adding buffalo, bovine, mixed colostrum, and lactoferrin as natural ingredients affected on the nutritional value and quality of stirred yoghurt. Lactoferrin's influence on harmful microorganisms was investigated. And studying amino acids for buffalo, bovine, colostrum, and lactoferrin. In treatments, buffalo, bovine, and mix colostrum (buffalos and cows1:1) were added at 15% ratios generate a functional stirred yoghurt. On the other hand lactoferrin, was added at a ratio of 5 mg/mL. Samples of stirred yoghurt were chemically, physically microbiologically and organoleptically analyzed. The addition of buffalo and bovine colostrum to stirred yoghurt improves significantly the total solids, protein, and ash content of the yoghurt compared to the control. Stirred yoghurt with buffalo, bovine, mix colostrum and lactoferrin characterized with slightly lower treatable acidity when fresh and during the storage period. Higher viscosity was detected in stirred yoghurt fortified with 15% buffalo, bovine and mix colostrum, compared with the control. Control stirred yoghurt had a significant increasing of lactic acid bacteria counts compared with buffalo, bovine, mix colostrum, and lactoferrin. Molds and yeasts could not be detected in either fresh treatments or during the storage period. There are significant differences between treatments for organoleptic evaluation. The stirred yoghurt fortified with lactoferrin and buffalo colostrum gained higher scores of body and texture and appearance, compared with control. Lactoferrin has been shown to have antibacterial action against a wide range of Gram-positive and Gram-negative bacteria. Gramnegative Ps. aeruginosa and E. coli isolates were the most resistant. lactoferrin have strong inhibitory effect against B. cereus and Staph. aureus. Essential and non-essential amino acids of buffalo, bovine colostrum, and lactoferrin were identified and compared to FAO / WHO (2007) indicated requirements. Valine had the highest value for essential amino acids in buffalo colostrum (107.72 mg/g protein) bovine colostrum (102.30 mg/g protein) and lactoferrin (102.36 mg/protein). Glutamic acid had the highest values in buffalo colostrum (122.49 mg/g protein) and bovine colostrum (99.92 mg/g protein) while alanine had the highest value in lactoferrin (105.67 mg/g protein) in non-essential amino acids.

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Studies on Physical and Microbial Parameters of Bovine Colostrum Powder

Cited by 6 publications

References 3 publications

Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum

Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum

Production of Novel Functional Yoghurt Fortified with Bovine Colostrum and Date Syrup for Children

Functional stirred Yoghurt fortified with buffalo, bovine, mix colostrum and lactoferrin, effect of lactoferrin on pathogenic bacteria and amino acids of buffalo, bovine colostrum and lactoferrin

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