COW COLOSTRUM IS A PROMISING RAW MATERIAL FOR THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

The article presents studies of the quality of cow colostrum. To date, a promising direction in the development of food functional products technology is the processing of cow colostrum as an additional source of protein, immunoglobulins, lipids, vitamins, minerals and other biologically active substances. It has been established that the physico-chemical composition of colostrum depends on the time elapsed since the calving of the cow. According to the conducted studies, it was found that the protein content is significantly higher in colostrum obtained immediately after calving than in colostrum collected after 24 hours and 36 hours after calving. The article provides data on the study of dry cow colostrum obtained by freeze-drying.  In this regard, the authors of the article investigated the chemical composition of dry colostrum, namely, the concentration of protein, fat and ash was determined depending on the time of collection of colostrum. The authors found that colostrum obtained immediately after calving also has low humidity, which makes it possible to increase the shelf life. The article substantiates the ways of its subsequent use in the production of food products with high nutritional and biological value and possible immunomodulatory effect.