Effects of Spray-Drying, Freeze-Drying and Pasteurization on Microbiological Quality and IgG Level of Bovine Colostrum

نویسندگان
Etemadifar, Z. ID 1
Sotudeh, Sh. ID 2
Rabbani Khorasgani , M. ID 3
Zarkesh-Esfahani, S.H. ID 4

1 Department of Biology, Faculty of Science, University of Isfahan, Isfahan, Iran

2 Department of Biology, Faculty of Science, University of Isfahan, Isfahan, Iran

3 Department of Biology, Faculty of Science, University of Isfahan, Isfahan, Iran

4 Department of Biology, Faculty of Science, University of Isfahan, Isfahan, Iran

doi
10.29252/jfqhc.5.2.5
چکیده

Background: Nowadays, colostrum has been known as a considerable and valuable by-product of large-scale dairy production in the world. The main objective of this study was to evaluate the effects of pasteurization, spray-drying and freeze-drying methods on bacterial loads and Immunoglobulin G (IgG) level of bovine colostrums. Methods: Colostrum samples were collected ...

کلیدواژه‌ها
Colostrum, Immunoglobulin G, Food Microbiology, Food Preservation