From ancient times to the present day, fermentation has been utilized not only for food
preservation but also for enhancing the nutritional and functional properties of foods. This …

Bovine colostrum (BC) is the initial milk an animal produces after giving birth, particularly in
the first few days. Numerous bioactive substances found in BC, including proteins, enzymes …

Freeze drying (FD) is a technique used to preserve the bioactive content and flavor of
samples. Foods with a short shelf life due to nature have been preserved via FD in recent …

Colostrum, an invaluable food produced by mammals during the postnatal period, contains
important bioactive components. It is a valuable therapeutic substance that can be used to …

Milk contains all essential macro and micro-nutrients for the development of the newborn. Its
high therapeutic and antimicrobial content provides an important function for the prevention …

Introduction Calves are highly susceptible to gastrointestinal infection with Cryptosporidium
parvum (C. parvum), which can result in watery diarrhea and eventually death or impaired …

Skin is a crucial organ for preserving the body's equilibrium. Like other parts of the body,
skin also ages due to extrinsic and intrinsic factors, leading to several signs such as …

In the past decade, the increasing interest in healthy consumption has encouraged the
development of functional products in the yogurt sector. Dairy products are extensively used …

Human milk oligosaccharides (HMOs), the third most abundant solid component in human
milk, vary significantly among women due to factors such as secretor status, race …

Lactoferrin (LF) is an 80 kDa glycoprotein that contains approximately 700 amino acids and
is a member of the transferrin family. The essential properties of LF, including antimicrobial …