Current situation

The objective of the Operational Plan is the development of fermented dairy products (such as yogurt and/or milk drink) enhanced with the beneficial properties of colostrum. Greek traditional dairy products, which are an integral part of the daily diet, can be upgraded in terms of nutritional value, keeping their organoleptic characteristics unchanged.

Colostrum contains immunoglobulins, growth factors, amino acids and a series of rich nutrients, which make it of increased biological value. The excellent antiviral properties of colostrum, which are mainly due to immunoglobulins (Igs), make the final product ideal for people with immune needs and high athletic demands.

However, the heat-sensitive immunoglobulins contained in colostrum tend to denature under pasteurization conditions. Therefore, for the utilization of colostrum, it is necessary to investigate alternative methods of getting rid of pathogenic microorganisms. A solution to the problem can be provided by the application of a gentle drying method, in order to eliminate the microbial load without losing the beneficial properties of the immunoglobulins.

The new fermented dairy products, which are characterized by increased nutritional value, are an innovation for the Greek market and provide the opportunity for domestic dairy industries to be included in global markets.

Implementation methology

Initially, the mild drying method that will be applied in order not to denature the heat-sensitive immunoglobulins is lyophilization. With this particular drying method, frozen samples are dried at low temperatures (-90 °C) under low pressure conditions of 0.01Pa.

In the colostrum powder that will be received, its composition will be determined and since its microbial specifications are in accordance with EU regulation 2073/2005. will be incorporated into dairy products at 45°C after pasteurization of milk using homogenization.

Colostrum powder will be added in different concentrations and the acidification rate, microbiological, rheological and organoleptic characteristics of the final products will be studied. In addition, the shelf life of the finished products will be determined.