Nutritional and physicochemical quality of formulations based on colostrum and bovine whey

Colostrum avoidance and associated factors among mothers of less than 6-month-old children in Dilla town, Southern Ethiopia

Background

Colostrum, often referred to as "golden milk," is the initial milk produced after birth, crucial for preventing childhood malnutrition and boosting natural immunity. Neglecting colostrum intake heightens vulnerability to infections and mortality, particularly in developing regions of the world. Colostrum avoidance is prevalent in Ethiopia. This research aims to investigate the frequency and factors that contribute to colostrum avoidance in Dilla town, Southern Ethiopia.

Method

A community-based, cross-sectional study was carried out in late 2023. Data were gathered from 350 participants, selected through multistage sampling, using structured questionnaires and face-to-face interviews. Data entry was conducted using Epi Data version 4.2.0 and transferred to Stata version 18 for analysis. Bivariate and multivariable logistic regression analyses were employed to identify the factors associated with colostrum avoidance, with a significance level of p < 0.05.

Result

The rate of prevalence of colostrum avoidance was 28.3% [95% confidence interval (CI): 18.4%-38.2%]. Late initiation of breastfeeding [adjusted odds ratios (AOR) 4.15, 95% CI: 2.51-6.84] prelacteal feeding, non-use of postnatal care (PNC) (AOR 1.79, 95% CI: 1.05-3.04), and lack of information about colostrum (AOR 1.88, 95% CI: 1.14-3.08) were the factors significantly associated with colostrum avoidance.

Conclusions and recommendations

A high prevalence of colostrum avoidance was observed, with prelacteal feeding, delayed initiation of breastfeeding, lack of PNC, and inadequate maternal knowledge about colostrum identified as contributing factors. Consequently, interventions aimed at reducing colostrum avoidance should prioritize improving access to and promotion of PNC, promoting timely initiation of breastfeeding, and intensifying awareness campaigns highlighting the advantages of colostrum, while emphasizing the risks associated with prelacteal feeding.

Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

The objective of this study was to develop fresh and matured cheeses with different bovine colostrum levels, aiming to promote the consumption of dairy products with the addition of colostrum. Four different cheese formulations were produced with a mixture of 0:100, 15:85, 20:80, and 25:75, bovine colostrum:milk (v:v), and aged for 0, 10, 20, and 40 days. Milk, colostrum, and fresh and matured cheeses were submitted to physicochemical characterization. Moreover, microbiological quality, yield, texture profile, color, and sensory acceptance of cheese samples were evaluated. Colostrum supplementation favored low acidity, high moisture, a pH range of 5.0-6.2, and water activity of 0.94-99. Sensory attributes and overall evaluation of all cheese formulations achieved an Acceptability Index above 70, indicating good acceptability. Since cheese with colostrum presented the potential to be used as human food, assessing the presence of colostrum bioactive components in those dairy products is a promising goal for further research.