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

Abstract

Abstract This study estimated the chemical composition, physical properties, vitamins, and minerals in bovine colostrum samples and studied the effect of pasteurization at 63 °C / 30 minutes (T2) and 72 °C / 15 seconds (T3), compared to an unpasteurized sample (T1), on chemical properties (moisture, protein, fat, lactose, ash), physical properties (pH, density, viscosity), and vitamin and mineral concentrations. Pasteurization at 72 °C/15 sec more effect. T2 and T3 have 75.91% and 75.81% moisture, respectively, compared to T1’s 76.49%. T2 and T3 vs T1. T2 and T3 treatments had 12.38% and 12.24% protein, respectively, compared to 12.53% for T1. T1 had 5.71% fat, whereas T2 and T3 had 5.83% and 5.92%, respectively. T1 had 3.12% lactose, whereas T2 and T3 had 3.43% and 3.50%, respectively. T2 and T3 had 2.45% and 2.53% ash, respectively, whereas T1 had 2.15%. The pH values of T2, T3, and T1 were 6.11, 6.14, and 5.97, respectively, indicating that T2 and T3 pasteurization treatments affect the physical properties of colostrum. Density was 1.117 g/cm3 in T2 and 1.172 in T3, and 1.084 in T1. T1, T2, and T3 have viscosities of 16.71 CP, 26.47 CP, and 30.48 CP, respectively. Vitamins and minerals were high in colostrum samples on the first day of birth, but pasteurization treatments T2 and T3 decreased the concentration of fat-soluble vitamins A, E, D, and K and water-soluble B2 and B12 compared to unpasteurized. Pasteurization treatments T2 and T3 significantly decreased calcium and phosphorus concentrations compared to unpasteurized, although magnesium, iron, zinc, and sodium were unaffected.