International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 5, Issue 1 (2017)
Chemical compositional analysis and physical attributes of curd fortified with bovine colostrum whey powder


Author(s): Anamika Das and Raman Seth

Abstract: The present study aimed at evaluating the physico-chemical attributes of curd manufactureded by supplementation of bovine colostrum whey powder. The addition of colostrum whey powder to curd is expected to enhance the nutritional quality of curd. Curd is an inevitable part of Indian diet and therefore it can act as a vehicle to deliver the immune and growth factors of colostrum. Bovine colostrum whey powder @2% was added to curd which resulted in a significant changes in water-holding capacity, syneresis, viscosity, firmness, work of shear, work of adhesion and stickiness. As compared to control curd samples, colostrum whey powder supplemented curd had increased amount of protein, ash, Immunoglobulin G and A(IgG and IgA), Transforming growth factor I and II(TGFβ I and II), Insulin like growth factor I and II(IGF I and II).

Pages: 334-338  |  720 Views  19 Downloads

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How to cite this article:
Anamika Das, Raman Seth. Chemical compositional analysis and physical attributes of curd fortified with bovine colostrum whey powder. Int J Chem Stud 2017;5(1):334-338.
International Journal of Chemical Studies