CHARACTERIZATION OF BOVINE COLOSTRUM AND ITS USE IN THE PRODUCTION OF GREEK TYPE YOGURT
Key bioactive compounds, fermented milk, functional ammonium, immunoglobulins, sensory analysis
The present study aimed to evaluate the composition of bovine colostrum in the first order after delivery and its use for the production of a Greek type. Colostrum samples from 62 Jersey cows were analyzed the first six times after calving. The samples were analyzed for fat, protein, casein, defatted dry extract, total protein, lactose, refractometry (Brix), pH and electrical conductivity and retinol (vitamin A). For Greek-type production, third order colostrum concentrations were different (0%, 10%, 20% and 30%). Yogurt formulations were evaluated for protein, protein, protein and color levels. In addition, sensory analysis was performed using the 9-point hedonic scale test per panel of 103 untrained tasters, followed by the purchase intention test. Colostrum showed reductions in fat, protein, casein, defatted dry extract, many and more Brix and lactose levels as lactation progressed. The means of the species of graiogese tip for grove in the forms. For comparative analysis of lower percentage bovine colostrum (8.33%), the protein showed that 30% of bovine colostrum presented higher average (19.61%). In the sensory evaluation. The sample with 20% was the magazine with the best values for appearance, consistency, global acceptance and purchase intention, among the samples with the addition of bovine colostrum. It was observed that the Greek system with the addition of different colostrum percentages captured good sensory adhesion and purchase intent greater than 39%.