MANUFACTURING FUNCTIONAL STIRRED YOGHURT SUPPORTED BY COLOSTRUM

Abstract

Stirred yogurt fortified with colostrum by using different proportions (10, 20 and 30%). Physical, chemical, microbiographic and sensory properties of product were studied. From the obtained results it was clear that there was an increase in coagulation time and protein content by the addition of colostrum during the manufacture of fortified milk and the highest recorded of T3 (colostrum 30%) of the control. The chemical composition of the milk produced indicated increased fat, ash, TS, mineral contents; also there was an increase in viscosity, WHC and antioxidant activity by increasing the added colostrum. On the other hand, samples of the fortified milk revealed a decrease in the rate of mating compared to the control either fresh or during the storage periods. Tissue properties (TPA) are improved by increasing the amount of colostrum added. There was improvement in nutritional and sensory properties by adding colostrum.