Date of Award


Document Type


Degree Name

Master of Science (MS)

Legacy Department


Committee Chair/Advisor

Greene, Annel K

Committee Member

Bodine , Ashby B

Committee Member

Hughes , Thomas A


Colostrum is the first milk produced by mammals within a 24 to 72 hour period after parturition. Bovine colostrum is sold commercially as a nutraceutical product and its manufacturers purport numerous health benefits of the product for treating gastrointestinal disorders, respiratory tract disorders, viral and bacterial infections, and promoting tissue repair.
Four commercially available colostrum products, two whey, and one non-fat dry milk were obtained on separate days. These products were analyzed for fat, protein, ash, moisture and dry matter content. One colostrum product did not adhere to label claims in that it contained a mean of 19.1% fat whereas the label claimed the product to be fat free. One whey sample was slightly above 0.5% fat whereas the label claimed the product was fat free.
Immunoglobulin content was analyzed on the dried dairy supplement products using a single radial immunodiffusion method. Results indicated that all four colostrum products contained less immunoglobulin G (IgG) than label or corresponding company
website claims.
Bacterial enumeration of dried colostrum products was extremely difficult in methodology due to inability to distinguish white bacterial colonies from white clumps of the dried dairy products. Various experimental techniques were attempted in order to overcome these hurdles; however, a successful methodology was not developed.
Bacterial identification was accomplished on isolates using 16S rRNA analysis todetermine the microbial population present in the dried dairy dietary supplements. Results indicated no lactic acid bacterial genera were identified but several species of primarily Bacillus and Pseudomonas were identified.
Studies to determine the antimicrobial activity of the dried dairy products were conducted using disk diffusion and well diffusion assays against Escherichia coli (ATCC 25922) and Staphylococcus aureus (ATCC 25909). Results indicated no antimicrobial activity from any of the dairy products.

Included in

Microbiology Commons



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