The effect of kolostrum on sensitive, reological, chemical and functional characteristics of yogurt

Keywords: Colostrum, buffalo, cow, sheep, lyophilization, yogurt. In this study, yogurt, a fermented milk product, was produced by adding different amounts of colostrum milk obtained from sheep, buffalo and cow that gave birth in spring and was aimed to improve the physical, chemical and functional properties of the product. In the study, colostrum milk of the buffalo, sheep and cow on day 1 and day 5 were used. Colostrum milk was lyophilized and added at ratios of 1% and 3% yoghurt. Yoghurt was produced with 1% and 3% milk powder as control on days 1st; 7th and 14th of storage period and physical, chemical, microbiological and functional properties were investigated and sensory evaluation was done by the panelists. The data obtained were analyzed statistically. As a result, colostrum, having the possibility of limited evaluation, was gave the the product superior properties and creating a different usage area for colostrum.