FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 383-386.doi: 10.7506/spkx1002-6630-201022084

• Analysis & Detection • Previous Articles     Next Articles

Comparative Analysis of Key Quality Index in Bovine Colostrums Powder

MA Zhi-wei，CHEN Qing-sen*   

  1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce,
    Tianjin 300134, China
  • Received:2010-07-20 Online:2010-11-25 Published:2010-12-29
  • Contact: CHEN Qing-sen E-mail:chqsen@tjcu.edu.cn

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Abstract:

In this study, key quality index in four kinds of bovine colostrums powder from markets were analyzed. According to the RHB 602—2005, all tested products were fulfilled the new standard except sample 2 with exceeded fat content. The content indices were well matched with labels except sample 2 with small difference in IgG contents. Bovine colostrums powder from markets was more stable with guaranteed quality. Moreover, the content of IgG in bovine colostrums powder made in our laboratory was 44.94%, which was much more than that in four samples from markets.

Key words: bovine colostrums powder, quality criteria, immunoglobulin concentration

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