Changes in Techno-Functional Characteristics of Cow Colostrum Powder Prepared by Freeze Drying

Table 2

Composition of raw bovine colostrum collected during the first three milkings (0–48 hours).

Constituents of raw colostrum	1st milking	2nd milking	3rd milking
Total solids (%)	22.93^a ± 1.63	17.69^b ± 2.34	15.88^c ± 2.30
Fat (%)	5.07^a ± 0.4	4.96^b ± 0.37	4.11^c ± 0.11
Protein (%)	14.33^a ± 0.61	13.57^b ± 0.48	10.57^c ± 0.43
Lactose (%)	2.75^a ± 0.16	2.91^b ± 0.2	3.6^c ± 0.24
Ash (%)	2.11^a ± 0.27	1.72^b ± 0.24	1.008^c ± 0.22
IgG (g/L)	76.5^a ± 8.89	63^b ± 6.12	43.5^c ± 6.30
IgA (g/L)	3.4^a ± 0.36	2.7^b ± 0.25	2.3^c ± 0.15
IGF1 (ng/ml)	465^a ± 36.87	390^b ± 74.36	280^c ± 59.68
IGF2 (ng/ml)	175^a ± 11.83	145^b ± 9.05	92.5^c ± 3.75
TGFβ1 (ng/ml)	26.7^a ± 8.31	20.7^b ± 5.95	17.8^c ± 1.62
TGFβ2 (ng/ml)	625^a ± 36.78	482^b ± 48.01	280.5^c ± 18.99

n = 40, mean ± SD; values followed by different superscript column wise are significantly different .