Study of qualitative characteristics, amino acid and fatty acid composition of raw colostrum during the lactation period

Currently, the global and, in particular, the Belarusian dairy industry are in a state of continuous search for ways to expand the range of products with improved organoleptic and nutritional properties, as well as having a positive physiological effect on the body with systematic use. One of the options for solving this problem is the release of new names from non-standard food raw materials, which are characterized by increased nutritional and biological value in comparison with traditional raw materials. Of particular importance in this regard is cow’s colostrum, which significantly exceeds whole milk in terms of nutritional components and is also capable of having a healing effect on the human body.
However, the use of colostrum as a raw material for the production of food products is impossible without a detailed study of its quality characteristics and their changes during the lactation period. The article examines the organoleptic, physicochemical, rheological and microbiological parameters of colostrum at different time periods after calving, as well as the dynamics of its amino acid and fatty acid composition. It has been determined that in the first day after calving, colostrum has indicators that are maximally different from those in whole milk. In the following hours, the dynamics of the main quality characteristics are observed in the direction of approaching the values ​ ​corresponding to whole milk. Colostrum obtained in the first hour after calving is characterized by an increased content of amino acids compared to raw materials collected after 72 hours and normal milk. The content and ratio of fatty acids in colostrum do not undergo significant changes in the period from 1 to 72 hours after calving.

1. Барановский, А. Ю. Болезни нарушенного питания. Лечение и профилактика. Рекомендации профессора-гастроэнтеролога / А. Ю. Барановский. – М.: СПб: Наука и Техника, 2017. – 304 c.

2. Шелтон, Г. Основы правильного питания / Г. Шелтон. – М.: С-Пб.: Диамант, Золотой век, 2014. – 288 c.

3. Устойчивое здоровое питание. Руководящие принципы. – URL: https://www.fao.org/3/ca6640ru/CA6640ru.pdf (дата обращения: 04.08.2025).

4. Linehan, K. Bovine colostrum for veterinary and human health applications: a critical review / K. Linehan, R. P. Ross, C. Stanton // Annu. Rev. of Food Science a. Technology. – 2023. – Vol. 14, № 1. – P. 387–410.

5. Молоко коровье. Требования при закупках : СТБ 1598-2006. – Введ. 31.01.06 (с отменой на территории РБ ГОСТ 13264-88). – Минск : Белорус. гос. ин-т стандартизации и сертификации, 2006. – 13 с.

6. Тепел, А. Химия и физика молока / А. Тепел ; пер. с нем. С. А. Фильчаковой. – СПб. : Профессия, 2012. – 831 с.

7. Горбатова, К. К. Химия и физика молока и молочных продуктов : учебник / К. К. Горбатова, П. И. Гунькова ; под общ. ред. К. К. Горбатовой. – СПб. : ГИОРД, 2012. – 336 с.

8. Kelly, G. S. Bovine colostrums: a review of clinical uses / G. S. Kelly // Alternative Medicine Rev. – 2003. – Vol. 8, № 4. – P. 378–394.

9. Разработка комплексной оценки белкового состава молока сырья различных сельскохозяйственных животных для выработки продуктов функциональной направленности / Д. Н. Мельденберг [и др.] // Хранение и перераб. сельхозсырья. – 2020. – № 3. – С. 118–133.