Articles

Colostrum as a Promising Raw Material for the Food Production

Authors:

Svetlana A. Leontieva, Sergey L. Tikhonov, Natalya V. Tikhonova, Vladimir A. Lazarev

Abstract:

The paper concerns the study results of the cow colostrum quality. A man found that the chemical colostrum composition depended on the amount of time elapsed since calving of the cow: the protein and immunoglobulins content was significantly higher in colostrum collected after calving, than in colostrum collected 12 and 24 hours after calving. The authors proved the cow colostrum immunoglobulins stability under the gastric juice action. They developed the technology for obtaining dry colostrum, which included the following steps: collecting colostrum in containers and storing at a temperature from 0 to 4 °C for no more than 5–6 hours; enzymes inactivation; short-term pasteurization; drying in a pseudo-boiling layer; storage. The researchers developed colostrum oil technology: keeping the collected colostrum for 2–4 hours at a temperature of 20–24 °C to separate the colostrum cream; skimming and keeping for 12–14 hours for maturation; pasteurizing for 15–20 min at a temperature of 85–90 °C; whipping in a homogenizer, draining the buttermilk. Colostrum oil has high fat content of 96–98 % and vitamin A – 846-1023 IU per g of the product. A man presented the technology for obtaining protein hydrolysate from yeast S. Cerevisiae enriched with immunoglobulin G that was isolated from cow colostrum. The technology includes three stages: immunoglobulins introduction into the microbial biomass of yeast cells; yeast cultivation on a nutrient medium; protein hydrolysate production. When implementing the developed technology for the microbial protein production, the biomass yield was 71 %, the crude protein content was 86 % of the dry matter.

Keywords:

cow colostrum; protein; immunoglobulins; colostrum oil; yeast; protein hydrolysate;

For citation:

Svetlana A. Leontieva, Sergey L. Tikhonov, Natalya V. Tikhonova, Vladimir A. Lazarev. Colostrum as a Promising Raw Material for the Food Production. Индустрия питания|Food Industry. 2021. Vol. 6, No. 2. Pp. 23–33. DOI: 10.29141/2500-1922-2021-6-2-3