Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material

Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material

Abstract This study aimed to make and characterize a fresh cheese using the surplus of bovine colostrum from dairy farms. The bovine colostrum was characterized in terms of fat (4.00%), protein (16.30%), moisture (79.68%), ash (0.95%), minerals, pH (6.32), titratable acidity (0.27 g/100 mL), immunog...

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Bibliographic Details
Main Authors: Renate Simon, Adriano Gennari, Daniel Kuhn, Gabriela Rabaioli Rama, Claucia Fernanda Volken de Souza
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2022-04-01
Series:Brazilian Journal of Food Technology
Subjects:
Lactose intolerance
Colostrum cheese
Bovine colostrum
Immunoglobulin
Immune boost
Food engineering
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100414&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100414&tlng=en

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