Rus / Eng


ISSN 2074-9414 (Print)

ISSN 2313-1748 (Online)
Founder,
Publishing office, Editorial office:

Kemerovo State University
http://www.kemsu.ru/

Editor-in-Chief:
Alexander Prosekov

Executive Editor:
Anna Loseva

Publishing Editor:
Alena Kiryakova

Online Media Registration Number:
EL FS 77 - 72312 (01.02.2018)

Contacts:
6 Krasnaya Str.,
Kemerovo 650000,
Russia
tel.: +7 (3842) 58-80-24
e-mail: fptt@kemsu.ru,
food-kemtipp@yandex.ru,
fptt98@gmail.com
Submit manuscript

Article information

Views: 97

Title of article QUALITY CONTROL OF COLOSTRUM AND PROTEIN CALF MILK REPLACERS
Authors

Kharitonov V., All-Russian Scientific Research Institute of the Dairy Industry, Moscow, Russia

Asafov V., All-Russian Scientific Research Institute of the Dairy Industry, Moscow, Russia, v_asafov@vnimi.org

Iskakova E., All-Russian Scientific Research Institute of the Dairy Industry, Moscow, Russia

Tankova N., All-Russian Scientific Research Institute of the Dairy Industry,Moscow, Russia

Halavach T., Belarusian State University, Minsk, Republic of Belarus

Kurchenko V., Belarusian State University, Minsk, Republic of Belarus

Section
Year 2021 Issue 1 UDC 637.1
DOI 10.21603/2074-9414-2021-1-188-195
Abstract Introduction. Improving technologies and providing young farm animals with high-quality feed are the primary tasks for successful reproduction and maintenance of dairy cattle. The research objective was to assess the quality characteristics of colostrum and milk replacers, as well as their technological prospects.
Study objects and methods. The research featured colostrum, calf milk replacers (CMR), processing methods, and quality characteristics. The paper introduces an analysis of various sustainable processes of obtaining new CMRs.
Results and discussion. The article describes colostrum: recommended intake for young calves, qualitative characteristics, and control methods. It focuses mostly on the microbiological characteristics of colostrum, as well as on its role in developing the immune system of calves and the prospects of enzymatic regulation of its functional properties. Enzymatic regulation is based on deep proteins hydrolysates and a highly active serine protease (alcalase). The authors studied variants of using various enzyme preparations and bacterial starter cultures for obtaining hydrolyzed and fermented colostrum, analyzed the main process indicators of milk replacers with intermediate moisture content, and tested various methods for assessing the fatty acid and protein composition of concentrated milk replacers. Production methods proved to have a significant impact on the indicators in question.
Conclusion. Reproduction of the dairy herd genetic potential depends on the diet of the young farm animals, and so does the economy of agricultural production. Enzymatic processing of raw materials proved to be the most promising approach for obtaining products with improved functional properties. Deep colostrum hydrolysates can also be an important part of functional foods for children, athletes, in dietary foods, etc.
Keywords Colostrum, whole milk replacers, hydrolysis, antigenicity, immunoglobulins, enzymes, fatty acid composition
Artice information Received November 17, 2020
Accepted December 14, 2020
Available online March 25, 2021
For citation KharitonovVD, AsafovVA, IskakovaEL, TankovaNL, HalavachTM, Kurchenko VP. Quality Control of Colostrum and Protein Calf Milk Replacers. Food Processing: Techniques and Technology. 2021;51(1):188–195. https://doi.org/10.21603/2074- 9414-2021-1-188-195.
Download
References
  1. Kertz AF, Hill TM, Quigley JD, Heinrichs AJ, Linn JG, Drackley JK. A 100-year review: Calf nutrition and management. Journal of Dairy Science. 2017;100(12):10151–10172. https://doi.org/10.3168/jds.2017-13062.
  2. Godden SM, Lombard JE, Woolums AR. Colostrum management for dairy calves. Veterinary Clinics of North America: Food Animal Practice. 2019;35(3):535–556. https://doi.org/10.1016/j.cvfa.2019.07.005.
  3. Asafov VA, Kharitonov VD, Tan’kova NL, Iskakova EL, Kuznetsov PV, Gabriyelova VT. Some aspects of using different soy proteins in the feeding diets of calves. Vestnik BSAU. 2020;55(3):31–38. (In Russ.). https://doi.org/10.31563/1684-7628-2020-55-3-31-38.
  4. Halavach TM, Dudchik NV, Tarun EI, Zhygankov VG, Kurchenko VP, Romanovich RV, et al. Biologically active properties of hydrolysed and fermented milk proteins. Journal of Microbiology, Biotechnology and Food Sciences. 2020;9(4):714–720. https://doi.org/10.15414/jmbfs.2020.9.4.714-720.
  5. Halavach TM, Savchuk ES, Bobovich AS, Dudchik NV, Tsygankow VG, Tarun EI, et al. Antimutagenic and antibacterial activity of βcyclodextrin clathrates with extensive hydrolysates of colostrum and whey. Biointerface Research in Applied Chemistry. 2021;11(2):8626–8638. https://doi.org/10.33263/BRIAC112.86268638.
  6. McGrath BA, Fox PF, McSweeney PLH, Kelly AL. Composition and properties of bovine colostrum: a review. Dairy Science and Technology. 2015;96(2):133–158. https://doi.org/10.1007/s13594-015-0258-x.
  7. Dzik S, Miciński B, Aitzhanova I, Miciński J, Pogorzelska J, Beisenov A, et al. Properties of bovine colostrum and the possibilities of use. Polish Annals of Medicine. 2017;24(2):295–299. https://doi.org/10.1016/j.poamed.2017.03.004.
  8. Heinrichs AJ, Jones CM, Erickson PS, Chester-Jones H, Anderson JL. Symposium review: Colostrum management and calf nutrition for profitable and sustainable dairy farms. Journal of Dairy Science. 2020;103(6):5694–5699. https://doi.org/10.3168/jds.2019-17408.
  9. Conneely M, Berry DP, Murphy JP, Lorenz I, Doherty ML, Kennedy E. Effect of feeding colostrum at different volumes and subsequent number of transition milk feeds on the serum immunoglobulin G concentration and health status of dairy calves. Journal of Dairy Science. 2014;97(11):6991–7000. https://doi.org/10.3168/jds.2013-7494.
  10. Borad SG, Singh AK. Colostrum immunoglobulins: Parocessing, preservation and application aspects. International Dairy Journal. 2018;85:201–210. https://doi.org/10.1016/j.idairyj.2018.05.016.
  11. Fischer AJ, Villot C, van Niekerk JK, Yohe TT, Renaud DL, Steele MA. Invited Review: Nutritional regulation of gut function in dairy calves: From colostrum to weaning. Applied Animal Science. 2019;35(5):498–510. https://doi.org/10.15232/aas.2019-01887.
  12. Molozivo. Immunoglobuliny moloziva. Kachestvo i normy skarmlivaniya moloziva novorozhdennym telyatam [Colostrum. Colostrum immunoglobulins. Quality and standards of colostrum in the diet of newborn calves]. Grodno: Grodno State Agrarian University; 2010. 99 p. (In Russ.).
  13. Bashahun GM, Amina A. Colibacillosis in calves: a review of literature. Journal of Animal Science and Veterinary Medicine. 2017;2(3):62–71. https://doi.org/10.31248/JASVM2017.041.
  14. Morrison SJ, Wicks HCF, Carson AF, Fallon RJ, Twigge J, Kilpatrick DJ, et al. The effect of calf nutrition on the performance of dairy herd replacements. Animal. 2012;6(6):909–919. https://doi.org/10.1017/S1751731111002163.
  15. Gelsinger SL, Gray SM, Jones CM, Heinrichs AJ. Heat treatment of colostrum increases immunoglobulin G absorption efficiency in high-, medium-, and low-quality colostrum. Journal of Dairy Science. 2014;97(4):2355–2360. https://doi.org/10.3168/jds.2013-7374.
  16. Sacerdote P, Mussano F, Franchi S, Panerai AE, Bussolati G, Carossa S, et al. Biological components in a standardized derivative of bovine colostrum. Journal of Dairy Science. 2013;96(3):1745–1754. https://doi.org/10.3168/jds.2012-5928.
  17. Bagwe S, Tharappel LJP, Kaur G, Buttar HS. Bovine colostrum: an emerging nutraceutical. Journal of Complementary and Integrative Medicine. 2015;12(3):175–185. https://doi.org/10.1515/jcim-2014-0039.
  18. Liu L, Li S, Zheng J, Bu T, He G, Wu J. Safety considerations on food protein-derived bioactive peptides. Trends in Food Science and Technology. 2020;96:199–207. https://doi.org/10.1016/j.tifs.2019.12.022.
  19. Baumrucker CR, Macrina AL. Hormones and regulatory factors in bovine milk. Reference Module in Food Science. 2020. https://doi.org/10.1016/B978-0-12-818766-1.00010-6.
  20. Gordeziani VS. Proizvodstvo zameniteley tselʹnogo moloka [Production of whole milk substitutes]. Moscow: Agropromizdat; 1990. 272 p. (In Russ.).
  21. Khomyakov AP, Khomyakov KA. Ehksperimentalʹnoe issledovanie gidrodinamiki i teploperedachi v kombinirovannykh vyparnykh apparatakh plenochnogo tipa [An experimental study of hydrodynamics and heat transfer in combined film-type evaporators]. Vestnik Uralʹskogo gosudarstvennogo tekhnicheskogo universiteta – UPI. Seriya khimicheskaya [Bulletin of the Ural State Technical University. Chemistry]. 2003;(3):153–158. (In Russ.).
  22. Kharitonov VD. Dvukhstadiynaya sushka molochnykh produktov [Two-stage drying of dairy products]. Moscow: Agropromizdat; 1986. 215 p. (In Russ.).
  23. Erickson PS, Anderson JL, Kalscheur KF, Lascano GJ, Akins MS, Heinrichs AJ. Symposium review: Strategies to improve the efficiency and profitability of heifer raising. Journal of Dairy Science. 2020;103(6):5700–5708. https://doi.org/10.3168/jds.2019-17419.
  24. Konichev AS, Baurin PV, Fedorovskiy NN, Marakhova AI, Yakubovich LM, Chernikova MA. Traditional and modern methods of exstraction of biology active substances from plant materials: perspective, dignities, limitations. Bulletin of the MSRU. Series: Natural Sciences. 2011;(3):49–54. (In Russ.).
  25. He L, Han M, Qiao S, He P, Li D, Li N, et al. Soybean antigen proteins and their intestinal sensitization activities. Current Protein and Peptide Science. 2015;16(7):613–621.
  26. Lee C-L, Liao H-L, Lee W-C, Hsu C-K, Hsueh F-C, Pan J-Q, et al. Standards and labeling of milk fat and spread products in different countries. Journal of Food and Drug Analysis. 2018;26(2):469–480. https://doi.org/10.1016/j.jfda.2017.10.006.
  27. Kim EH-J, Chen XD, Pearce D. Surface composition of industrial spray-dried milk powders. 3. Changes in the surface composition during long-term storage. Journal of Food Engineering. 2009;94(2):182–191. https://doi.org/10.1016/j.jfoodeng.2008.12.001.
  28. Prosekov AYu, Ulrih EV, Noskova SYu, Budrik VG, Botina SG, Agarkova EYu, et al. The getting enzymatic whey protein hydrolyzate using proteolitic enzyme. Fundamental research. 2013;(6–5):1089–1093. (In Russ.).
  29. Agarkova EYu, Kruchinin AG. Enzymatic conversion as a method of producing biologically active peptides. Vestnik of MSTU. 2018;21(3):412–417. (In Russ.). https://doi.org/10.21443/1560-9278-2018-21-3-412-419.
  30. Torkova A, Ryazantzeva K, Agarkova EYu, Tsentalovich M, Kruchinin A, Fedorova TV. Cheese whey catalytic conversion for obtaining a bioactive hydrolysate with reduced antigenicity. Current Research in Nutrition and Food Science. 2016;4(2):182–196. https://doi.org/10.12944/CRNFSJ.4.Special-Issue-October.24.
  31. Torkova AA, Ryazantseva KA, Agarkova EYu, Kruchinin AG, Tsentalovich MYu, Fedorova TV. Rational design of enzyme compositions for the production of functional hydrolysates of cow milk whey proteins. Applied Biochemistry and Microbiology. 2017;53(6):669–679. https://doi.org/10.1134/S0003683817060138.