Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum

This study aimed to develop Greek style yoghurts with the addition of bovine colostrum. Four yoghurt formulations were produced different colostrum content (0%, 10%, 20% and 30%). The fat, protein, total solids, ash, retinol levels quantified as well colour was measured. A sensory analysis conducted 103 untrained panelists, evaluating attributes appearance, aroma, consistency, flavour, overall acceptance purchase intention. Colostrum increased fat protein in formulations. reached above 70% for all attributes.