Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum

Silva, Emerson Gabriel dos Santos Oliveira; Anaya, Katya; Bezerra, Maria de Fátima; Macêdo, Cláudia Souza; Urbano, Stela Antas; Borba, Luís Henrique Fernandes; Barbosa, Idiana de Macedo; Ramalho, Heryka Myrna Maia; Cipolat‐Gotet, Claudio; Galdino, Alyne Batista da Silva; Oliveira, Juliana Paula Felipe de; Rangel, Adriano Henrique do Nascimento

doi:10.1590/fst.22121

Cited by 4 publications

(3 citation statements)

References 19 publications

(25 reference statements)

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“…Thus, as expected, higher total solids, fat, and protein contents were found in GCY than in GMY ( Table 3 ) as well as lower lactose content and higher acidity values. These results agree with those reported by other authors when making fermented products from cow milk [ 12 , 13 , 32 , 33 ] and buffalo milk [ 11 ] fortified with different proportions of bovine colostrum in milk (8–100%). Thus, higher contents of fat, protein, total solids, and lactic acid were obtained in the final products as the proportion of colostrum increased.…”

Section: Resultssupporting

confidence: 93%

“…In recent years, several studies have been conducted focusing on the use of bovine colostrum as a natural ingredient to improve the nutritional value and immune benefits of yogurts, and other fermented milks such as kefir [ 11 , 12 , 13 ]. However, there is little information on the use of goat colostrum for the production of new dairy products.…”

Section: Introductionmentioning

confidence: 99%

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Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product

González-Navarro

Beltrán

Molina

et al. 2022

Animals

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The aim of this study was to investigate the potential use of goat colostrum to produce a yogurt-type product as a novel functional dairy food. Four batches of fermented goat colostrum (GCY) were produced using fermented goat milk (GMY) as a reference. Physicochemical, mechanical, and microbial characteristics of cold storage fermented products were evaluated in a weekly basis for 28 days. Sensory analysis was applied to detect potential differences between products and to evaluate the acceptance of GCY by consumers. Results indicate that colostrum showed higher coagulation times than goat milk (480 vs. 350 min to reach pH 4.6). In general, GCY showed a higher protein and fat content and similar features than GMY for most quality parameters, which were highly stable along time. Sensory evaluation led to significant differences between products related to their color and taste. The consumer acceptance test, using a 5 point-Likert scale, showed an overall acceptance of 3.90 ± 0.79 for GCY, with aroma and consistency being the sensory attributes having highest ratings (4.30 ± 0.80 and 4.20 ± 0.96, respectively). Therefore, fermenting goat colostrum with yogurt specific starters could be an interesting alternative to make use of surplus colostrum on farms, allowing for the diversification of commercial goat milk products with potential health benefits for the consumer.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product

González-Navarro

Beltrán

Molina

et al. 2022

Animals

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“…Kefir is made with several process variables, namely 100% fresh milk, milk-colostrum mixture (20:80%; 40:60%; 60:40%; 80:20%) and 100% colostrum. Fermentation is under room temperature for 24 hours Silva et al [23] This study aims to develop Greek style yoghurt with bovine colostrum variations. The bovine colostrum variations used were 0%, 10%, 20% and 30% which resulted in four new yoghurt formulations PGPR 2021…”

Section: Resultsmentioning

confidence: 99%

Immunomodulators - A Review on Bovine Colostrum

Andalia

Ramayanti

Danisya³

2022

KLS

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The COVID-19 pandemic continues to be a global issue that draws worldwide attention. Countries are racing to develop vaccines and drugs to combat the COVID-19 virus. Immunomodulators are used in some of the prevention efforts. Any drug or substance that affects the immune system is classified as an immunomodulator. Bovine colostrum is an example of an immunomodulator. Colostrum is the mammary gland’s first secretion after birth, and it differs from mature milk in that it contains more proteins, immunoglobulin-A, vitamins, minerals, bactericides (lactoferrin, lysozyme, and lactoperoxidase), and growth factors. This review examines immunomodulators across various perspectives and characteristics, as an alternative for increasing the body’s resistance, and possible mechanisms are discussed. This review thereby facilitates the choice of suitable immune enhancement for the prevention and treatment of COVID-19. Keywords: Bovine colostrum, Immonumodulator, Covid-19

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Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake

2022

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Plant-based fermented beverages are growing in popularity due to the rise in vegetarianism, health trends and ethical concerns. In this study, camelina (Camelina sativa L.) seed press cake (CPC, 15% and 20% w/w) was fermented using yogurt starter culture. The physicochemical properties of the samples, including pH, total acidity, color, viscosity, texture and rheological properties were investigated. Moreover, the lactic acid bacteria (LAB) viability, bioactive compounds and antioxidant activity were determined. During fermentation and 28-day refrigerated storage, the samples achieved a mean viable bacterial count of at least 1010 CFU/g, which is higher than the recommended bacteria level for traditional dairy yogurt (106 CFU/g). A significant acidification, consumption of reducing sugars, increase in free amino acids and polyphenolics was observed. In addition, CPC-based fermented samples showed good antioxidant potential. Textural and rheological characteristics were similar to dairy yogurt. Moreover, fermentation improved the sensory attributes of CPC, meeting consumers’ acceptance criteria. Thus, the study indicated that fermentation had a marked effect on the physicochemical, microbiological and functional properties of CPC. Therefore, the fermented CPC-based beverage has the potential to be a valid, value-added and novel alternative to dairy-based yogurt.

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Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum

Cited by 4 publications

References 19 publications

Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product

Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product

Immunomodulators - A Review on Bovine Colostrum

Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake

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