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The present study aimed to determinate the content of immunoglobulin G (IgG) in goat colostrum and the effected factors were discussed by single radial immunodiffusion. The results showed that the highest level of IgG was detected in the first day after partum, and decreased quickly over the length of the lactation period. No significant effect on IgG was seen with different ways of thawing and the different freezing time. IgG was almost completely lost at 85°C for 2 min. The maximum value of IgG was observed at pH 6.5, and it reduced significantly when the pressure was higher than 500MPa, and decreased with the increase of the concentrations of citric acid and Ca 2+ .

Analysis on the effect of the various factors on immunoglobulin G in goat colostrum