Cow colostrum in the composition of the functional food products

Cow colostrum contains some unique components that give this nature product curing properties. However colostrum can not be applied as a raw material for functional foods including yogurt because it is not heat stable. Possibility to use cow colostrum in the composition of functional fermented milk products e.g. yogurt was studied. Attention was paid to increasing heat lability of colostrum (of the milk mixture: raw milk and colostrum) with the aid of enterosorbents, pectine and chytozan with the aim to determine possible variants of improving technological properties of the milk mixture containing colostrum. Repeatability was 3 times and the figures data are direct. The data are reliable in the given conditions and regimes of the indirect method of the alcohol probe application (GOST 25228-82 «Milk and cream. Method of heat stability determination according to the alcohol probe»). Treatment with polyphepan, white coal or addition of chytozan in the concentration of 250 mg/dm3 improves heat stability of the milk mixtures containing colostrum to the levels acceptable from the technological point of view for receiving yogurt with the class II heat stability.

colostrum, functional food products, yogurt, heat stability