Document Type : Original Article
Authors
1
Food Science and Technology Dep.Home Economic Faculty, Azhar University
2
Food Science and Technology Dep., Faculty of Home Economic, Al-Azhar University, Tanta, Egypt.
3
2Dairy Department, Faculty of Agriculture, Mansoura University, Egypt
4
El-Behoose St. Dokki Giza Egypt
5
Dairy Department, Faculty of Agriculture, Al Azhar University, Cairo, Egypt
6
Dairy Department, Faculty of Agriculture, Al Azhar University, Cairo, Egypt.
7
5Food Science and Technology Department, Faculty of Agriculture, Al- Azhar University, Cairo, Egypt.
Abstract
The aim of this study was to see how adding buffalo, bovine, mixed colostrum, and lactoferrin as natural ingredients affected on the nutritional value and quality of stirred yoghurt.Lactoferrin's influence on harmful microorganisms was investigated. And studying amino acids for buffalo, bovine, colostrum, and lactoferrin.In treatments, buffalo, bovine, and mixcolostrum (buffalos and cows1:1) were added at 15% ratios generate a functional stirred yoghurt. On the other hand,lactoferrin, was added at a ratio of 5 mg/mL. Samples of stirred yoghurt were chemically, physically,microbiologically and organoleptically analyzed. The addition of buffalo and bovine colostrum to stirred yoghurt improves significantly the total solids, protein, and ash content of the yoghurtcompared to the control.Stirred yoghurt with buffalo, bovine, mix colostrum and lactoferrincharacterized with slightly lower treatable acidity when fresh and during the storage period. Higher viscosity was detected in stirred yoghurt fortified with 15% buffalo, bovine and mixcolostrum, compared with the control. Control stirred yoghurt had a significant increasing of lactic acid bacteria counts compared with buffalo, bovine, mix colostrum, and lactoferrin. Molds and yeasts could not be detectedin either fresh treatments or duringthe storage period. There are significant differences between treatments for organoleptic evaluation.The stirred yoghurt fortified with lactoferrin and buffalo colostrum gained higher scores of body and texture andappearance, compared withcontrol.Lactoferrin has been shown to have antibacterial action against a wide range of Gram-positive and Gram-negative bacteria.Gram-negative Ps. aeruginosa and E. coli isolates were the most resistant. lactoferrin have strong inhibitory effect against B. cereus and Staph. aureu. Essential and non-essential amino acids of buffalo, bovine colostrum, and lactoferrin were identified and compared to FAO / WHO (2007) indicated requirements. Valine had the highest value for essential amino acids inbuffalo colostrum (107.72 mg/g protein) bovine colostrum (102.30 mg/g protein) and lactoferrin(102.36 mg/protein).Glutamic acid had the highest values inbuffalo colostrum(122.49 mg/g protein) and bovine colostrum(99.92 mg/g protein) whilealanine had the highest value inlactoferrin(105.67 mg/g protein) in non-essential amino acids.
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