THERMAL STABILITY AND PHYSICO-CHEMICAL CHARACTERISTICS OF EGYPTIAN BUFFALO’S COLOSTRUM | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 12, Volume 34, Issue 4, April 2009, Page 2997-3007 PDF (573.43 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.112455 | ||||
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| Authors | ||||
M. M. El-Loly  1; M. M. El-Sheikh2; A. H. Zaghloul2
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| 1Dairy Department, National Research Centre, Dokki, Cairo, Egypt | ||||
| 2Department of Dairy Science, National Research Centre, Cairo, Egypt | ||||
| Abstract | ||||
| The thermal stability and physico-chemical properties of individual buffaloes’ colostrum (5 animals) were followed during three days after postpartum. The heat stability of the first postpartum milk can be visually defined in terms of the time required to induce coagulation at boiling temperature. Gradually marked variations of heat coagulation time were detected up to 60 h postpartum milking when heated at boiling temperature. The thermal stability of individual buffalo’s colostrum gradually increased with progressive postpartum milking, namely, at 1 h (0.55 min.), 6 h (3.53 min.), 12 h (7.10 min), 24 h (12.30 min), 36 h (18.10 min), 48 h (21.05 min) and 60 h (24.13 min). But at 72 h postpartum, no visual change (coagulation) was observed during heating at boiling temperature for one hour. It can be seen that first postpartum milk was very unstable to heat treatment with coagulation at boiling temperature. Hydrometer is a simple, rapid and of low cost method to evaluate the quality of colostrum. Colostral immunoglobulins concentrations measured from one partial to third consecutive complete milking at 12 h intervals postpartum decreased at different rates over time or number of milking. The colostrum is thicker, stickier and slightly yellowish compared to normal milk, the specific gravity was higher than that of normal milk and the pH is lower. The total solids, total protein, fat and ash contents were highest after parturition and then decreased rapidly to reach values of normal milk almost after three days of parturition, where the protein content was the most variable constituent. While the changes in the lactose content followed an opposite trend. | ||||
| Keywords | ||||
| Buffalo; colostrum; composition; thermal stability; hydrometer; immunoglobulins | ||||
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