The field of invention;

The present invention is related to a process for the preparation of essentially bacteria-free colostrum or kharvas cheesy dessert made using colostrum milk, more particularly the field of invention relates to a process of preparation of dried bacteria-free colostrum by depositing on cotton cloth;

Background of invention and prior art;

Colostrum is a milky fluid that comes from the breasts of humans, cows, and other mammals the first few days after giving birth, before true milk appears. It contains proteins, carbohydrates, fats, vitamins, minerals, and proteins (antibodies) that fight disease-causing agents such as bacteria and viruses. Antibody levels in colostrums can be 100 times higher than levels in regular cow's milk.

The nutritional composition of colostrum favors its use as Ancient Food for Modern Times and hence can be considered as a nutraceutical. Colostrum as reviewed can be of use in variety of setting -athletic performance, maintenance of integrity of mucosa, permeability, local immunity, systemic immunity and antigen handling. Colostrum supplements can play an important role in autoimmune disorders like rheumatoid arthritis. As immune modulator as well as have scope in maintenances of growth in children due to presence of growth factors.

The storage of colostrum is persistent problem due to infection caused due to Bactria, bovine colostrum may also contain a high number of bacteria, about 10 ⁶ -10 ⁸ bacteria/ml. However, problems have been present for a long time relating to methods to reduce the bacteria content in colostrum for thereby to be able to produce a bacteria-free colostrum composition.

Heat sterilization (pasteurisation) of colostrum to remove the bacteria is not possible because heating will denature and coagulate the proteins (this is especially important in relation to biologically active proteins), also it is known that Immunoglobulin readily denatured on heating causing 'burn on' in evaporators and on heat exchangers in pasteurization plants. Thus, cooking/ heating various recipes of colostrum will deplish its nutritive value.

Another, method for preservation of colostrum is by addition of sweeteners or artificial sweeteners which not only results in increasing the calorific value of colostrum, but artificial sweeteners is concerned as have been the subject of intense scrutiny for decades. Critics of artificial sweeteners say that they cause a variety of health problems, including cancer. That's largely because of studies dating to the 1970s that linked saccharin to bladder cancer in laboratory rats. Because of those studies, saccharin once carried a warning label that it may be hazardous to your health.

A common prior art method for sterilizing solutions is microfiltration. However, microfiltration of colostrum has not been possible so far, because the casein in colostrum immediately clogs the microfilters and makes the filtration impossible (see German Patent C 2 813 984).

PCT Application Wo 85/10192 describes a nutritional drink based on colostrum. This product was sterilized, after separation of the fat from the colostrum with a conventional method, by removing the casein by precipitation (with hydro-chloric acid) followed by microfiltration of the resulting "whey".

U.S. Pat. No. 5,147,548 describes preparation of sterile-filtered colostrum with retained casein content. According to the method of this publication a defatted colostrum solution is acidified with hydrochloric acid until the casein precipitates at a pH of 4-5 and then returns to solution by lowering of the pH to 2- 3.5. Then, the colostrum solution can be microfiltrated and the pH of the solution is subsequently returned to the original value by adding NaOH. Thus, such a method requires, in addition to the microfiltration, two additional steps which make the procedure for the preparation of bacteria-free colostrum more complicated and far more expensive. In addition, product obtained by this method is not "natural" colostrum, owing to the addition of an acid, followed by a base, which results in a higher salt content than in "natural" colostrum. It is also an open question whether these additions of acids and alkali will effect and change the natural proteins in colostrum (especially the valuable immunoglobulins).

Therefore, it is required to find out a process for preserving colostrum which is free of artificial sweeteners, and free of bacterial infections, and preserve the natural nutritional values of the colostrum,

Therefore, the process of the present invention provides a colostrum composition wherein the bacteria content is reduced up to 99.9% and otherwise wherein all the natural components, besides fat, are retained without application of any additives or complicating and demanding supplementary treatments.

Object of the invention;

Thus, it is an object of the invention to prepare small dried bags of colostrum without addition of any artificial sweetener or preservative. It is also an object of the invention to provide a 99.999 % bacteria free kharvas, cheesy dessert made using colostrum milk;

It is also an object of the invention to provide a safe process as no chemicals or preservatives are used for preparation of kharvas,cheesy dessert made using colostrum milk; it is also one of the object of the present invention to provide a production of kharvas, kharvas, cheesy dessert made using colostrum milk which is free from artificial chemicals or other preservatives are added thus reducing the risk which is involved in artificial sweeteners;

Summary of the invention;

In one of the aspect of the invention provide a process for preparation of dried bags havingcheesy dessert made using colostrum milk which isfree of bacteria; the bags made up of cotton which is soaked in colostrum milk obtained from mammals, colostrum bags dried in sterilized environment;

Detailed of Description of the Invention;

In one of the aspect of the invention it is provided that an industrial approach for production of Kharvas, cheesy dessert made using colostrum milk, as the methods of prior art is associated with some drawbacks due to additions of artificial sweeteners and preservatives due to which the quality of colostrum detoriated , or if pasteurization process is used.

In the present process colostrum strip is prepared which is free from preservatives and artificial sweeteners, thus eliminating the side effects of preservatives and artificial sweetener. There are no additives and thus health issues after use of the same.

In an important aspect of the invention it is provided that a Cotton Muslin Cloths, cotton cloths used as substrate for deposition of the colostrum obtained from mammals, the size of the cloth and the amount of colostrum to be soaked in the it varies with the size of cloth, the size of cloth required to soak one liter of colostrum milk is 1 Sq meter cloth, the cloth used for the purpose of soaking is pre-sterilized after washing and drying; the sterilization of cloth is at about 121 °C for 20-30 min to render it free from the microbes;

In the present invention mammals includes cow, buffalo, humans etc; One liter of colostrum is placed in the container tray and in which the sterilized cloth placed and kept undisturbed till all the colostrum get soaked in it, the soaked cloth is dried in a sterile chamber for about 24 hrs.,

The cloth having deposited colostrum is stored for longer duration after cutting to size of 10 cm X 10 cm in an sterile bags, the colostrum deposited can be recovered after detaching it from the cloth or rubbing cloth physically to obtain colostrum, the colostrum obtained is free of bacteria and fresh and can be used directly or as desired;

The process steps for the deposition of colostrum is as follows,

• 1 m cotton cloth was rinsed and dried.

• After drying the cloth was sterilized in autoclave at 121°C-130 °C for 20 mins.

• The cloth was soaked in 1 litre of fresh colostrum obtained from cow.

• The soaked cloth was then air dried in sterile chamber for 24hrs.

• Once dried the cut the cloth in 10 X 10 cm and place it in sterile bags.

Total bacterial & Fungal count was performed every 15 days to study the shelf life of the product. Nutrient agar and saboraud 's agar was used.

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