Abstract
Colostrum is the first milk produced by a female mammal. It is high in protein, carbohydrate and antibodies. People are constantly looking for healthier food options including immune enhancing foods. Ice cream is a popular dairy dessert and the influence of colostrum on ice cream characteristics is not known. The objective was to study the impact of various amounts of colostrum on the key attributes of ice cream. Ice creams were manufactured with 0, 1.5, 3.0 and 4.5 g colostrum per pint (473 mL) of ice cream. Ice cream manufacture was replicated three times. Colostrum incorporation increased aerobic counts, apparent viscosity, but decreased meltdown resulting in slower melting of the ice creams and had no influence on flavor. In an attempt to make healthier ice creams, colostrum incorporation can be recommended in ice cream manufacture.
Highlights
The pre-milk fluid produced from the mother’s mammary glands during the first 24 to 48 hours after giving birth is called colostrum
The ice creams with colostrum had significantly higher aerobic counts that the control
Colostrum was added in form of colostrum powder which was source of microorganisms, an increase in colostrum used resulted in increase in aerobic counts
Summary
The pre-milk fluid produced from the mother’s mammary glands during the first 24 to 48 hours after giving birth is called colostrum. A lowered immune system function precedes or accompanies the onset on most of the infectious and degenerative diseases such as heart disease and cancer. Powerful immune factors such as immunoglobulins, lactoferrin and cytokines are present in colostrum that works to restore immune function. Immune factors are forty times more in bovine colostrum than human colostrum [2]. Humans gradually lose the immune and growth factors in the body. Illness and death occur with the loss of immune and growth factors in the human body which can possibly be replaced in the human body with bovine colostrum [1] [3]. The objective was to study the impact of various amounts of colostrum on the key attributes of ice cream
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