Publication details
Vliv obohacení mléka kolostrem na profil mastných kyselin v jogurtech
| Title in English | Effect of milk enrichment with colostrum on the fatty acid profile of yoghurts |
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| Year of publication | 2025 |
| Type | Conference abstract |
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| Description | Colostrum is used as a food supplement mainly due to its immunological properties, but its significant component is also fat. Full-fat colostrum, with a higher fat content and better fatty acid profile compared to mature milk, represents a promising ingredient for the development of functional foods. Thus, this work aimed to fortify yoghurts with colostrum and evaluate changes in the fatty acid profile compared to control yoghurts. Four different yoghurt formulations in three replicates were prepared with different concentrations of cow colostrum collected within 12 hours postpartum. The formulations were designated as K (100% milk, 0% colostrum), M10 (90% milk, 10% colostrum), M20 (80% milk, 20% colostrum) and M30 (70% milk, 30% colostrum). Mature milk was heated to 90 °C for 3 minutes and colostrum to 60 °C for 30 minutes before inoculation. Individual formulations were inoculated with the Laktoflora JOGURTOVÁ culture and incubated for 6 hours at 42 °C. The fatty acid profile was determined by gas chromatography with flame ionization detection and statistically analysed using ANOVA. The acidity of yoghurts increased after inclusion of colostrum (pH 5.1 vs. 4.6; P = 0.002), which is desirable from both a technological and sensory point of view. Colostrum also significantly influenced the fatty acid profile in yoghurts. Yoghurts with colostrum contained lower concentrations of some SFA, especially C6, C11 and C15 and higher concentrations of some UFA, C16:1 and C17:1, and tended to increase the content of C18:3n3. Similarly, colostrum tended to increase the total proportion of MUFA in yoghurts. Other specific fatty acid groups were not affected by the treatment. An important health benefit is the decrease of the n6/n3 ratio in yoghurts with colostrum (P < 0.001). Other health indicators characterizing fat (atherogenicity and thrombogenicity indexes and hypo- to hypercholesterolemic fatty acids ratio) were not affected by the treatment. |
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