Preservation methods of buffalo and bovine colostrum as a source of bioactive components

Colostrum from the first milkings postpartum from buffaloes and cows were pasteurised at 63 °C for 30 min, 60 °C for 60 min, or 72 °C for 15 s. Freezing (−20 °C) or freeze-drying was used for colostrum storage. Viscosity and the active concentration of immunoglobulins (IgG and IgM), insulin-like growth factor 1 (IGF-1) and lactoferrin of colostrum were determined. Pasteurisation at 60 °C for 60 min had no effect on the IgG activity and viscosity of colostrum. Freezing of pasteurised colostrum (60 °C for 60 min) did not cause differences in the IgG and lactoferrin concentrations, while, freeze-drying of pasteurised colostrum (60 °C for 60 min) did not alter the IgG, IgM, IGF-1 and lactoferrin concentrations. Storage of colostrum at −20 °C for 3 months did not affect the concentrations of IgG and IgM, but these were decreased in freeze-dried colostrum stored at 7 ± 1 °C for 3 months.