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

Setyawardani, T.; Arkan, N. D.; Rahardjo, A. H. D.

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

2022

Setyawardani, T. | Arkan, N. D. | Rahardjo, A. H. D.

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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