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Theses/Dissertations

California Polytechnic State University, San Luis Obispo

Animal Sciences

Immunoglobulins

Articles 1 - 2 of 2

Full-Text Articles in Life Sciences

Pasteurization And Freezing Effect On Colostrum Characteristics, Morbidity, Igg Absorption, And Growth Rates Of Holstein Heifer Calves, Rob Diepersloot Mar 2013

Pasteurization And Freezing Effect On Colostrum Characteristics, Morbidity, Igg Absorption, And Growth Rates Of Holstein Heifer Calves, Rob Diepersloot

Dairy Science

The objective of this study was to determine if fresh frozen, pasteurized frozen, or fresh refrigerated colostrum impacted morbidity, growth rates, and the overall serum immunoglobulins (IgGs) in newborn calves. The second objective was to compare the effects that pasteurization and freezing had on colostrum IgG concentration and total bacteria counts compared to raw refrigerated colostrum. A controlled trial was completed on a 6,000-cow dairy in California where colostrum was harvested twice daily, pooled, and then divided into three different treatment groups and processed accordingly. One treatment was pasteurized at 60oC for 60 min and then frozen ...


The Development Of A Novel Technique To Evaluate Binding Between Probiotic Bacteria And Phospholipids, And The Creation Of A Dairy-Based Food Product Rich In Milk Bioactives, Megan Ann Cleveland Mar 2011

The Development Of A Novel Technique To Evaluate Binding Between Probiotic Bacteria And Phospholipids, And The Creation Of A Dairy-Based Food Product Rich In Milk Bioactives, Megan Ann Cleveland

Master's Theses and Project Reports

Probiotic bacteria are increasingly prevalent in food and nutritional products today. These remarkable microorganisms are capable of imparting exceptional health benefits on their host, including prevention of infection by pathogens and stimulation of immune system function. Their most common mode of delivery is through dairy products (e.g. yogurt), which are also one of their preferred habitats. The interactions between probiotic bacteria and dairy systems have been studied, but are still not well discerned. There is a need for better understanding of these associations, as well as those surrounding the mode of bacterial transfer from the food product to the ...