A NOVEL PROCESS FOR DEHYDRATION OF BOVINE COLOSTRUM

摘要

The current invention aimed to successfully dehydrate and preserve bovine colostrum. Effect of lyophilisation, spray drying and tray drying on the immunoglobulin G (IgG) content in natural bovine colostrum was studied. Negligible degradation of IgG was found in lyophilised and tray dried colostrum powders. The material of construction of trays and sample application technique significantly influenced recovery during tray drying. This possibly is the first report on successful tray drying of colostrum. The stability of the dehydrated powders and liquid colostrum were compared. IgG content in all dehydrated powders was preserved over a period of 6 months.