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Comparison of Thermal and High-Pressure Pasteurization on Immunoglobulins, Lysozyme and Microbial Quality of Donkey Colostrum

The effect of thermal pasteurization (TP, 62.5 °C/30 min—conditions similar to those used in milk banks/hospitals, known as Holder pasteurization) and high-pressure pasteurization (HPP: 400–625 MPa/2.5–30 min) was studied on immunoglobulin (IgG, IgM and IgA) content, lysozyme activity and microbial...

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Principais autores: Mafalda S. Gonçalves, Liliana G. Fidalgo, Silvia G. Sousa, Rui P. Queirós, Sónia M. Castro, Carlos A. Pinto, Jorge A. Saraiva
Formato: Artigo
Idioma:Inglês
Publicado: MDPI AG 2024-02-01
Series:Applied Sciences
Assuntos:
donkey colostrum
high-pressure
thermal pasteurization
microbial load
immunoglobulins
IgG
Acceso en liña:https://www.mdpi.com/2076-3417/14/4/1592
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