Colostrum in cheese milk: Effects on physicochemical and microbiological characteristics of milk, whey and fresh cheese

Abstract

Colostrum presence in milk may cause problems in industrial processes. The objective of this study was to evaluate the characteristics of cheese whey and model-fresh cheeses made from milk containing up to 10% colostrum. Physicochemical and microbiological characteristics of colostrum, milk, cheese and cheese whey were evaluated. IgG content in colostrum, milk and cheese whey was also analyzed. The colostrum presence changed cheese milk composition, physicochemical parameters, IgG content and microbial counts. As the presence of colostrum increased, cheeses had higher protein and moisture contents, while aerobes mesophiles and coliform counts decreased. The cheese and cheese whey color were slightly to noticeably different when up to 10% colostrum was added to the cheese milk. The whey IgG concentration increased significantly when the cheese milk contained 5% and 10% colostrum. This should be taken into consideration when this by-product be potentially used in the production of value-added dairy or nutraceutical products.