La leche calostro y su uso en la industria alimentaria: una revisión sistemática de la literatura

Abstract

Bovine colostrum is a product of interest that is being studied in recent years due to its large amount of vitamins and nutrients beneficial to the health of children and adults especially related to gastrointestinal infections and the immune system, however, due to the little knowledge that is still available on the subject, this dairy product continues to be of primary use for the feeding of the calf in its first months of life and their surplus is wasted. The objective of this study is to collect information on the components and nutritional value of colostrum milk and to examine the feasibility of making by-products containing bovine colostrum in order to avoid waste. The information obtained from 24 sources, including literature reviews and clinical trials, show a favorable result of the use of colostrum in the food industry, advising in turn the need to continue with studies focused on the use of this product. According to studies, the surplus colostrum obtained once fed to the calf can be used for the development of various dairy products such as yogurt, ice cream, fresh and matured cheeses, butter, among others, since it is proven that colostrum provides a greater amount of vitamins and immunoglobulin than whole milk, therefore its nutritional value also increases.