Bioactive Dairy Products and Processes for Their Manufacture
a technology applied in the field of bioactive dairy products and processes for their manufacture, can solve the problems of increasing the processing cost of colostrum, diarrhoea, inflammation, sepsis, etc., and achieve the effect of positive health benefits
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example 1
[0229]Table 1 gives the composition of the bioactive powder used in the formation of the bioactive dairy composition, which may also be utilised directly as a beverage. In one composition (left column of the table) the IgG content is 20-21% in the bioactive powder. The ratio of whey proteins to IgG is approximately 3:1 by weight. The IgG activity retained in the bioactive dairy composition prepared therefrom (according to the process of FIG. 1) and heated at 86° C. / 30 sec is 45.8% at pH 3.1-3.3 while at pH 3.4-3.6 it is much lower, i.e. 29.2%.
[0230]In the other composition (right column of the table) the IgG content of the bioactive powder is 25-27% and the ratio of whey proteins to IgG is approximately 2:1. The IgG activity retained in the beverage prepared therefrom after heating under similar conditions is 37.2% at pH 3.1-3.3, while at pH 3.4-3.6 it is slightly higher, i.e. 41.0%. However, at neutral pH (6.4-6.6), under similar conditions of heat treatment, the IgG activity retai...
example 2
[0232]UHT Dairy Beverage Enriched with IgG and Lecithin
[0233]Another embodiment of the invention is related to the inclusion of lecithin in the bioactive powder at 0.5-8% by weight, preferably between 1.5-2.0%. Lecithin may be added to the bioactive powder before or after drying. It is preferred to add the lecithin before drying. If it is desired to enhance the lecithin content of the finished product, lecithin powder may be dry blended with the bioactive powder.
[0234]Alternatively, lecithin may also be added to the dairy beverage during processing (FIGS. 2 and 3). This may be soy or sunflower lecithin. The compositional details of the bioactive powder used and the bioactive dairy beverage made after heat processing at 84-92° C. / 15 sec are given in Table 2. The ratio of whey proteins to IgG is approximately 3:1 in the bioactive powder having 60-65% whey protein and 20-21% IgG. In the bioactive powder (4.5% by weight in the beverage) having 47-51% whey protein and 25-27% IgG, the rat...
example 3
[0238]An acidified beverage having honey can be made from a bioactive powder. Incorporation of honey significantly enhances the nutritive and therapeutic value of the beverage as it is well known for its anti-inflammatory, antioxidant and immune-stimulatory activity. Any pure honey including but not limited to “Creamed honey” and “Manuka Honey” (Made in New Zealand) may be used.
[0239]A UHT beverage (heated at 87° C. / 15 sec) was made from bioactive powder having 1.5% lecithin with the sucrose in the formulation replaced partially with “Manuka” honey (A pure natural New Zealand honey) at 1% dosage and stevia at 0.016% in the formulation, according to the method outlined in FIG. 3. As shown in Table 3 it was possible to retain about 96% activity of IgG after processing at pH 3.2-3.3.
TABLE 3UHT dairy beverage having honey, enriched with IgG and lecithinIngredients% By weightBioactive powder (Fat 1.1%, Protein 85.02%,3.5Casein34.52%, Whey Protein 50.5%, IgG 26.38%,IgG (Minus casein) 16.1...
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