Colostrum fortified probiotic fat free yogurt

Document Type

Article

Publication Date

2-6-2008

Abstract

Colostrum is a good source of immune and growth factors, the probiotic bacterium Lactobacillus acidophilus offers several health benefits. Objective was to study the effect of colostrum on the physicochemical, microbiological and sensory characteristics of yogurt containing L. acidophilus. Colostrum powder was added during yogurt mix preparation at 0, 4, 8 and 12 g per 228 g (8 oz) cup of yogurt. Colostrum incorporation in the manufacture of yogurt with L. acidophilus increased apparent viscosity, b* (yellowness) values and decreased pH, syneresis, L* (lightness) and a* values. Colostrum incorporated at 4 or 8 g per 228 g yogurt increased lactobacilli counts over storage while use of colostrum at 12 g significantly decreased lactobacilli counts at 35 d of storage. Colostrum incorporated at 4 g improved the sensory characteristics namely, flavor, appearance and color, and body and texture of the yogurts, whereas colostrum incorporated at 12 g adversely affected product flavor and made the yogurts lumpy and too firm. It is perceived that the health benefits of colostrum can be added to probiotic yogurts by incorporation of colostrum at 4 g per 228 g of yogurt without adversely influencing product characteristics.

Publication Source (Journal or Book title)

Milchwissenschaft

First Page

64

Last Page

68

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