Effect of Adding Colostrum on the Properties of Ice Cream

When colostrum was added to ice cream, it increased total immunity factors and thickness, decreased meltdown resulting in slower melting of the ice creams.

Colostrum is the pre-milk fluid or the first milk produced by a female mammal. It is produced by the mother’s mammary glands in the first 24 - 48 hours after giving birth.

Colostrum is composed of immune factors and growth factors.

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Immune Factors: The immune factors help the body fight harmful viruses, bacteria, yeast and fungi from entering the body. When the body has low immune function, it can increase the risk of infectious and degenerative diseases like heart diseases and cancer. This immune function is restored in the body with the help of colostrum that has strong immune factors such as immunoglobulins, lactoferrins and cytokines. These immune factors stay in the gastrointestinal tract of the body and fight against the pathogens before they enter the body.

Growth Factors: The main purpose of growth factors is to help the body build and restore muscle, bone, connective tissue, nerve tissue, cartilage and skin. It helps the body burn fat for fuel, give assistance in wound healing and slow signs of aging.

Historical Uses of Colostrum

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For thousands of years, colostrum has been used for treating various illnesses. Its medical importance was described in the ancient Indian medicine, Ayurveda. Before the discovery of antibiotics, colostrum was used for its anti-bacterial properties in the US. It is used to prepare cakes in many countries to celebrate the birth of the calf. Colostrum has been used for treating rheumatoid arthritis. An anti-polio vaccine called Sabin was also prepared from cows (bovine) colostrum.

Need for Colostrum

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A person becomes more susceptible to diseases as they age. It takes more than usual to fight against cold or flu. Energy and enthusiasm lessen and skin loses elasticity, unwanted weight is gained and muscle tone is lost. Immune factors and growth factors in the body are lost gradually after maturity. Aging, illness and death that occur with loss of immune and growth factors in the human body can be replaced in the body with bovine colostrum.

Consuming colostrums will not cause any side effects or drug interactions since it is a natural food.

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Effect of Colostrums on Ice-Cream Properties

Ice creams were manufactured with 0, 1.5, 3.0 and 4.5 g colostrum per pint (473 ml) of ice cream. Then the various characteristics of ice cream were tested:

Microbial Content: One of the criteria that influence grading of milk powders is microbial content. Colostrum that was added in the form of colostrum powder was a source of microorganisms. This addition caused an increase in the microbial content but was still maintained within the permissible limits for ice creams.

Viscosity / Thickness: When colostrum was added, the thickness was higher than the normal ice cream without colostrum. By adding colostrum, total solids in the ice cream was increased and thus the thickness.

Meltdown Properties: In a frozen dessert ice cream, meltdown is an important characteristic. Rapid melting is neither acceptable nor desirable among consumers. It was found that when colostrum was added to ice cream, lower meltdown was observed compared to ice creams that did not have colostrum. As the addition of colostrum increased from 1.5 to 3g, meltdown decreased. With the addition of colostrum in ice cream, total solids were increased, these solids particularly proteins started binding with water and hence slowing down meltdown in ice creams.

Acceptability: There was no difference in the flavor of ice creams that had colostrum compared with ice creams without colostrum. Colostrum content in the above amounts when added did not influence the flavor of the ice cream. This is very desirable because when trying to make a product healthier, the flavor of the product must not be compromised nor be negatively influenced.

Reference Links

http://www.scirp.org/Journal/PaperInformation.aspx?PaperID=55329

http://drinc.ucdavis.edu/dfoods11_new.htm

Source-Medindia