Aplicación de calostro bovino en la elaboración de yogur griego saborizado con chocolate amargo

Abstract

Bovine colostrum is considered an outstanding nutritious food because it contains a significant concentration of proteins, immunoglobulins, vitamins, minerals, bactericides and growth factors, and because of this, it can be considered an ideal element for human food supplementation. For this reason, in this study different percentages of colostrum were applied to obtain a Greek yogurt, and bitter chocolate was added as an element that counteracts the sour taste of yogurt. In order to show the treatment with the best acceptability, it was evaluated by sensory analysis. The treatment with the best acceptance due to its sensory characteristics was Greek yogurt with 20 percent colostrum and 80 percent milk. The protein content was 63.8 percent and the fat content was 2.55 percent, which is close to the minimum limit established by the Ecuadorian standard for fermented milks. In addition, a microorganism count (total coliforms, Escherichia coli, molds and yeasts) was performed to ensure the safety of the resulting product. Lactic acid bacteria were also counted, resulting in a count of 20000000 CFU per gram, higher than the number of microorganisms indicated in the technical standards for concentrated fermented milks (10000000 CFU per gram). The resulting amount of protein could have been affected by the incorporation of cow colostrum in the Greek yogurt formulation; in addition, the fat content was not considerably affected because colostrum has a lower amount of lipids compared to mature milk.