Composition, quality and valorisation possibilities of transition milk
2023
Joudu, Ivi | Sats, Andres | Jairus, Tonis
The purpose of this article is to provide an overview of the results of the first stages of the project, which evaluated the composition and quality of milk from the 2nd to 5th postpartum milkings and developed a methodology for the determination of Ig concentration in the transition milk. The levels of protein, dry matter and immunoglobulins in the transition milk highly correlated and decreased with each milking. Immunoglobulin levels (g kgE−1) were 47.88, 30.69, 15.86, and 10.09 for the second, third, fourth, and fifth milkings, respectively. The strong correlation between the Brix of the milk and the levels of immunoglobulins allows selection of the milk used for preparation of the preparation on the basis of the Brix, easily determable on site. In freeze-dried preparation/product, the IgG content above 40% is considered optimal/sufficient. The technology developed enables this criterion to be achieved, if the Brix of the original milk is over 15. Based on the content of immunoglobulins in the milk, milk from second and third milking with Brix is greater than15 are suitable for the preparation of Ig preparation. The content of immunoglobulins in the milk of the fourth and fifth milkings is already so low that with proposed, relatively simple, technology it is not possible to achieve a sufficient content of IgG in the preparation.
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