Quantitative assessment of German Holstein dairy cattle colostrum and impact of thermal treatment on quality of colostrum viscosity and immunoglobulins

Table 1 Analysis of fat and IgG [concentration, %Brix, refractive index (nD)], and dynamic viscosity of fresh and heat-treated dairy cattle colostrum samples

Parameter	Mean (average)	± SD	± SEM^a	Minimum	Maximum
Fat (100 g⁻¹)	5.41	2.03	0.32	1.4	8.8
IgG (mg mL⁻¹)	57.65	32.71	5.17	4.0	116.0
%Brix	20.32	6.12	0.96	8.5	35.4
nD	1.3640	0.010	0.001	1.3454	1.3905
Dynamic viscosity (cP)^b	34.55	41.27	6.52	4.9	219.0
Dynamic viscosity (cP)^c	658.87	911.09	145.89	5.2	3.066

ISSN: 1756-0500