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Abstract The effect of various pasteurisation conditions (30–60 min; 57–63 °C) and drying method (spray- and freeze-drying) on bioactive-proteins (immunoglobulin-G and lactoferrin), antioxidant activity, and microbial quality of cow and buffalo colostrum… Click to show full abstract
Abstract The effect of various pasteurisation conditions (30–60 min; 57–63 °C) and drying method (spray- and freeze-drying) on bioactive-proteins (immunoglobulin-G and lactoferrin), antioxidant activity, and microbial quality of cow and buffalo colostrum was investigated. Although increased pasteurisation time and temperature had a significant effect on IgG, the most pronounced reduction was observed in lactoferrin (P
Keywords:
antioxidant activity;
bioactive proteins;
microbial quality;
activity microbial;
pasteurisation;
effect
Journal Title: International Dairy Journal
Year Published: 2021
Link to full text (if available)
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Journal Title: International Dairy Journal
Year Published: 2021
Link to full text (if available)
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recommendations!