Physicochemical and functional properties of yoghurt made of cow milk colostrum and milk-colostrum combination


Citation

Setyawardani T., . and Arkan N. D., . and Rahardjo A. H. D., . Physicochemical and functional properties of yoghurt made of cow milk colostrum and milk-colostrum combination. pp. 188-195. ISSN 2550-2166

Abstract

Yoghurt made from milk colostrum and their combination are one of the innovations in product development. Colostrum is rich in nutrients that can be used as a functional food ingredient. This study aimed to analyze the physicochemical properties (colour total solids and fatty acids) and functional properties (antioxidant activity and fatty acid profile) of yoghurt made of additional colostrum. Colostrum is rich in nutrients for functional food ingredients. A total of six treatments of yoghurt made with milk-colostrum mixture (100:0 80:20 60:40 40:60 20:80 and 0:100) added. Each treatment was repeated four times and data obtained were analyzed with the Analysis of Variance followed by the Duncan test using SPSS ver 25 programs. Colostrum incorporated into yoghurt making could increase the yellow colour and the percentage of lactic acid. The research conclusion is the use of colostrum in making yoghurt can increase the yellow colour and the percentage of lactic acid. The highest antioxidant activity was observed in the production of yoghurt from the milk-colostrum mixture (20:80). Yoghurt made of 100 colostrum could increase oleic acid but decrease palmitic acid and myristic acid.


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Abstract

Yoghurt made from milk colostrum and their combination are one of the innovations in product development. Colostrum is rich in nutrients that can be used as a functional food ingredient. This study aimed to analyze the physicochemical properties (colour total solids and fatty acids) and functional properties (antioxidant activity and fatty acid profile) of yoghurt made of additional colostrum. Colostrum is rich in nutrients for functional food ingredients. A total of six treatments of yoghurt made with milk-colostrum mixture (100:0 80:20 60:40 40:60 20:80 and 0:100) added. Each treatment was repeated four times and data obtained were analyzed with the Analysis of Variance followed by the Duncan test using SPSS ver 25 programs. Colostrum incorporated into yoghurt making could increase the yellow colour and the percentage of lactic acid. The research conclusion is the use of colostrum in making yoghurt can increase the yellow colour and the percentage of lactic acid. The highest antioxidant activity was observed in the production of yoghurt from the milk-colostrum mixture (20:80). Yoghurt made of 100 colostrum could increase oleic acid but decrease palmitic acid and myristic acid.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Yoghurt
AGROVOC Term: Cow milk
AGROVOC Term: Colostrum
AGROVOC Term: Physicochemical properties
AGROVOC Term: Antioxidants
AGROVOC Term: Lactic acid
AGROVOC Term: Experimental design
AGROVOC Term: Statistical analysis
AGROVOC Term: Analysis of variance
AGROVOC Term: Dairy industry
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/10779

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