JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Research on the Quality Characteristics of Domestic Colostrum according to the Processing Methods Employed
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Research on the Quality Characteristics of Domestic Colostrum according to the Processing Methods Employed
Jeong, Seok-Geun; Ham, Jun-Sang; Kim, Dong-Hun; Ahn, Chong-Nam; Chae, Hyun-Seok; You, Young-Mo; Jang, Ae-Ra; Kwon, Il-Kyung; Lee, Seung-Gyu;
  PDF(new window)
 Abstract
The characteristics of Holstein colostrum according to the methods that were employed in processing it were analyzed in this study to improve its industrial utilization. Colostrum samples were collected from the dairy farm of the National Institute of Animal Science (NIAS). The milk fat, protein, lactose, and SNF contents of colostrum were 4.34, 6.99, 3.37, and 11.10%, respectively. The effects of spray drying, freeze drying, freezing, acidification, and inoculation of lactic-acid bacteria on the characteristics of colostrum were then compared. The freezing of colostrum was found to be proper for long-term storage in a farm. Freeze-dried colostrum powder could not meet the processing requirements and the component standards for animal products in terms of the total bacterial and coliform bacteria counts, but spray-dried colostrum powder could meet the microbiological requirements because of its bactericidal effect during the spray-dry treatment. The inoculation of lactic-acid bacteria showed a better inhibitory effect on coliform than the acidification treatment, but protein precipitation appeared because of the low pH and the high acidity. To estimate the effects of the processing methods employed on the IgG of colostrum, the IgG contents of the milk treated by long temperature long time (LTLT) (, 30 min), by inoculating the lactic acid bacteria starter, by spray drying, and by freeze drying were measured. The IgG contents of the colostrum were changed significantly by the processing treatment employed, from 53.98 mg/mLto 33.28, 34.82, 21.98, and 36.89 mg/mL, respectively.
 Keywords
colostrum;immunoglobulin;long temperature long time;processing methods;
 Language
Korean
 Cited by
1.
영.유아용 식품원료의 Bacillus cereus와 일반세균 모니터링 및 제조공정 중 미생물 품질제어,정우영;엄준호;김병조;주인선;김창수;김미라;변정아;박유경;손상혁;이은미;정래석;나미애;육동연;강지연;허옥순;윤민호;

한국식품과학회지, 2010. vol.42. 4, pp.494-501
 References
1.
AOAC (1995) Offical Method of Analysis. 16th ed. Association of Official Analytical Chemists.Washington, DC

2.
APHA (1993) Standard methods for the examination of dairy products. American Public Health Association, Washington, DC

3.
Birchmeier, C., Meyer, D., and Riethmacher, D. (1995) Factors controlling growth, motility, and morphogenesis of normal and malignant epithelial cells. Int. Rev. Cytol. 160, 221-226 crossref(new window)

4.
Bush, R. S., McQueen, R. E., and Nicholson, J. W. (1981) Effect of fermentation and formalin preservation on the protein component of bovine colostrum. J. Dairy Sci. 64, 1695-16999 crossref(new window)

5.
Carlson, S. M. A. and Muller, L. D. (1977) Compositional and metabolic evaluation of colostrum preserved by four methods during warm ambient temperatures. J. Dairy Sci. 60, 566-571 crossref(new window)

6.
Corley, L. D., Staley, T. E., Bush, L. J., and Jones, E. W. (1977) Influence of colostrum on transepithelial movement of Escherichia coli O:55. J. Dairy Sci. 60, 1416-1421 crossref(new window)

7.
Coligan, J. E., Kruisbeek, A. M., Margulies, D. H., and Strober, E. (1994) Current protocols in immunology. 2. Antibody detection and preparation. Greene Publishing Association, NY, Chapter 6, Sec. 19, pp. 1-8

8.
Daniel, L. B., Hall, J. R., Hornsby, Q. R., and Collins, J. A. (1977) Feeding naturally fermented, cultured, and direct acidified colostrum to dairy calves. J. Dairy Sci. 60, 992-996 crossref(new window)

9.
Davis, T. A., Nguyen, H. V., Garcia-Bravo, R., Fiorotto, M. L., Jackson, E. M., and. Reeds, P. J. (1994) Amino acid composition of the milk of some mammalian species changes with stage of lactation. Br. J. nutr. 72, 845-853 crossref(new window)

10.
Doe, W. F. (1979) An overview of intestinal immunity and malabsorption. Am. J. Med. 67, 1077-1084 crossref(new window)

11.
Dominguez, E., Perez, M. D., and Calvo, M. (1997) Effect of heat treatment on the antigen-binding activity of antiperoxidase immunoglobulins in bovine colostrum. J. Dairy Sci. 80, 3182-3187 crossref(new window)

12.
Ebina, T., Ohta, M., Kanamaru, Y., Yamamoto-Osumi, Y., and Baba, K. (1992) Passive immunonizations of suckling mice and infants with bovine colostrum containing antibodies to human rotavirus. J. Virol. 38, 117-123 crossref(new window)

13.
In, Y. M., Jeong, S. G., Ham, J. S., Choi, J. C., and Lee, S. W. (1999) Effect of different heat treatments on protein denaturation and sensory characteristics of whole milk. Korean J. Dairy Sci. 21, 59-66

14.
Larson, L. L., Owen, F. G., Albright, J. L., Appleman, R. D., Lamb, R. C., and Muller, L. D. (1977) Guidelines toward more uniformity in measuring and reporting calf experimental data. J. Dairy Sci. 60, 989-1003 crossref(new window)

15.
Kaiser, A, G. (1977) The use of colostrum preserved with formalin for rearing calves. Aust. J. Exp. Agr. Anim. Husb. 17, 221-227 crossref(new window)

16.
Korhonen, H., Marnila, P., and Gill, H. S. (2000) Bovine milk antibodies for health. Br. J. Nutr. 84 Suppl. 1, S135-146 crossref(new window)

17.
Kwon, M. K., Jang, Y. H., Ahn, J. K., Goh, J. S., and Kwon, I. K. (1991). Improving availability of surplus colostrum. Korean J. Dairy Sci. 13, 71-78

18.
Manji. B. and Kakuda. Y. (1987) Determination of whey protein denaturation in heat-processed milks: Comparison of three methods. J. Dairy Sci. 70, 1355-1361 crossref(new window)

19.
Meylan, M., Rings, D. M., Shulaw, W. P., Kowalski, J. J., Bech-Nielsen, S., and Horrsis, G. F. (1996) Survival of Mycobacterium paratuberculosis and preservation of immunoglobulin G in bovine colostrum under experimental conditions simulation pasteurization. Am. J. Vet. Res. 57, 1580-1585

20.
Muller, L. D. and Syhre, F. C. (1975) Influence of chemicals and bacterial cultures on preservation of colostum. J. Dairy Sci. 58, 957 crossref(new window)

21.
Oh, M. W. and Lee, Y. H. (1983) The comparison of amino acid composition in cow's colostrum and mature milk. Konrean J. Human Sci. 7, 31-40

22.
Otterby, D. E., Dutton, R. E., and Foley, J. A. (1977) Comparative fermentations of bovine colostral milk. J. Dairy Sci. 60, 73-78 crossref(new window)

23.
Otterby, D. E., Johnson, D. G., Foley, J. A., Tomsche, D. S., Lundquist, R. G., and Hanson P. J. (1980) Fermented or chemically-treated colostrum and nonsalable milk in feeding programs for calves. J. Dairy Sci. 63, 951-958 crossref(new window)

24.
Palmer, G. H. and Mudd, A. J. (1972) A note on the growth of some microorganisms in stored bovine colostrum. J. Dairy Res. 9, 227-230 crossref(new window)

25.
Parnell-Clunies, E., Kakuda, Y., Irvine, D., and Mullen, K. (1988) Heat-induced protein changes in milk processed by vat and continuous heating systems. J. Dairy Sci. 71, 1472-1483 crossref(new window)

26.
Rindsig, R. B. and Bodoh, G. W. (1977) Growth of calves fed colostrum naturally fermented, or preserved with propionic acid or formaldehyde. J. Dairy Sci. 60, 79-84 crossref(new window)

27.
SAS (1995) SAS/STAT Softvare for PC. SAS Institute Inc., Cary, NC, USA

28.
Sawyer, W. H. (1969) Complex between lactoglobulin and $\kappa$-casein. J. Dairy Sci. 52, 1347-1355 crossref(new window)

29.
Yun, S. G., Kim, K. S., Kang, W. S., Lee, K. J., and Joo, Y. K. (1992) A study on the yield and composition of colostrum and the change of physical characteristics depending on the different storage methods with Holstein dairy cows. Res. Rept. RDA. 34, 27-32