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MASO-INTERNATIONAL

Microorganisms present in cow’s, sheep’s and goat’s colostrum

Authors: Dani Dordevic and Simona Jančíková
Keywords: bioactive acolostrum proteins, pH, pathogens, temperature

Colostrum is a substance, very often called „the first milk“, since in it produced 72 hours after delivery. The consumption of colostrum has increased recently due to its health beneficial composition. The health beneficial properties of colostrum are mainly connected with the content of bioactive colostrum proteins (IgG1, IgG2, IgM, IgA). These biologically active substances can be adversely affected by pasteurization temperatures. The studies are revealing that temperatures around 60 °C are not affecting bioactive colostrum proteins, but pathogens such as Mycoplasma bovis, L. monocytogenes, E. coli O157:H7, S. enteritidis and Mycobacterium avium subsp. paratuberculosis are effectively eliminated.

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022019 105-108
Filename: 022019_105-108.pdf | Size: 1.5 MB | Downloads: 200
Originaly published in MASO INTERNATIONAL Volume 02/2019

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
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