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82007

MANUFACTURING FUNCTIONAL STIRRED YOGHURT SUPPORTED BY COLOSTRUM

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Last updated: 04 Jan 2025

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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.  

DOI

10.21608/jpd.2019.82007

Keywords

Stirred Yoghurt, Colostrum, physic-chemical, antioxidant activity and sensory quality

Authors

First Name

Abed

Last Name

Saleh

MiddleName

-

Affiliation

Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric, Egypt.

Email

abed.saleh@yahoo.com

City

Agric. Res. Center, Ministry of Agric, Egypt.

Orcid

-

First Name

Mohamed

Last Name

M. A.M.; Hassabo

MiddleName

Arafa

Affiliation

Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric

Email

-

City

Animal Pro. Res. Institute,

Orcid

-

First Name

Ramadan

Last Name

Hassabo

MiddleName

-

Affiliation

Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric, Egypt

Email

-

City

Animal Pro. Res. Institute

Orcid

-

First Name

Amal

Last Name

Ewis

MiddleName

-

Affiliation

Dairy Res. Dept., Animal Pro. Res. Institute, Agric. Res. Center, Ministry of Agric, Egypt

Email

-

City

Animal Pro. Res. Institute

Orcid

-

Volume

24

Article Issue

4

Related Issue

6523

Issue Date

2019-10-01

Receive Date

2019-09-14

Publish Date

2019-10-01

Page Start

945

Page End

963

Print ISSN

1110-2543

Online ISSN

2682-3322

Article File

JPD_Volume 24_Issue 4_Pages 945-963.pdf

PDF . 751.3kB

Link

https://jpd.journals.ekb.eg/article_82007.html

Detail API

https://jpd.journals.ekb.eg/service?article_code=82007

Order

16

Type

Original Article

Type Code

867

Publication Type

Journal

Publication Title

Journal of Productivity and Development

Publication Link

https://jpd.journals.ekb.eg/

MainTitle

MANUFACTURING FUNCTIONAL STIRRED YOGHURT SUPPORTED BY COLOSTRUM

Details

Type

Article

Created At

22 Jan 2023