Vol. 9, Issue 5, Part B (2025)

In this study evaluated the physical characteristics, chemical composition, vitamins, and minerals in samples of bovine colostrum. It also examined the impact of pasteurization at 63 °C for 30 minutes (S1) and 72 °C for 15 seconds (S2) on the concentrations of vitamins and minerals and the chemical characteristics of moisture, protein, fat, lactose, and ash, as well as physical characteristics like pH, density and viscosity.

Pasteurization at 72 °C/15 seconds worked best. S1 and S2 treatments had 12.35% and 12.21% protein, respectively, compared to 12.50% for an unpasteurized sample. S1 and S2 had 5.80% and 5.90% fat, respectively, whereas S had 5.68%. S1 and S2 had 3.40% and 3.48% lactose, respectively, whereas S had 3.10%. While S had 2.13% ash, S1 and S2 had 2.43% and 2.51%, respectively. The samples S1 and S2 had 74.90% and 74.80% moisture, respectively, compared to S (an unpasteurized sample) it's 75.48%. The physical characteristics of colostrum were impacted by the pasteurization processes of S1 and S2, as evidenced by the pH values of 6.9, 6.12, and 5.94 for S1, S2, and S1, respectively. S1 and S2 had densities of 1.115 g/cm3, 1.170, and 1.082, respectively. S, S1, and S2 have respective viscosities of 15.70 CP, 25.45 CP, and 29.46 CP. While colostrum samples on the first day of life had significant levels of vitamins and minerals, pasteurization procedures S1 and S2 reduced the concentration of water-soluble vitamins B2 and B12 as well as fat-soluble vitamins A, D, E, and K when compared to unpasteurized. While magnesium, zinc, iron, and salt remained unchanged, the calcium and phosphorus concentrations were considerably reduced by pasteurization treatments S1 and S2 as compared to unpasteurized.