The Influence of Colostrum and WPC Preparations on the Quality Physicochemical, Functional and Sensory Parameters of Milk Fermented Drinks

TL;DR

This study shows how adding bovine colostrum and whey protein concentrate affects the quality, texture, and consumer acceptance of fermented milk drinks.

Contribution

The novel contribution is demonstrating the combined use of colostrum and WPC to improve functional and sensory properties of fermented milk beverages.

Findings

WPC reduced viscosity and increased syneresis, while colostrum improved water-holding capacity.

Colostrum enhanced antioxidant activity, peaking mid-storage but declining by day 14.

Balanced colostrum and WPC formulations improved sensory acceptance and probiotic viability.

Abstract

This study investigated the effects of bovine colostrum and whey protein concentrate (WPC) on the physicochemical, functional, microbiological, and sensory properties of fermented milk beverages formulated with different ingredient compositions and starter culture variants. Four formulations were evaluated during two weeks of refrigerated storage. WPC addition markedly reduced viscosity, with the lowest value observed in WPC enhanced samples (0.26 Pa·s), whereas skimmed milk powder contributed to a more balanced texture. Syneresis was highest in the WPC-rich formulation (6.9 mL) and lower in colostrum-containing samples (3.2–4.9 mL), indicating improved water-holding capacity. Colostrum enhanced antioxidant activity, with ABTS values reaching approximately 240–250 µM Trolox/mL during mid-storage, followed by a decline on day 14. Sensory evaluation showed the highest consumer acceptance for samples containing balanced proportions of colostrum and WPC, while formulations with high WPC content scored lower due to inferior texture and appearance. The applied formulations also supported the viability of Bifidobacterium spp. during refrigerated storage, maintaining counts at levels considered adequate for probiotic dairy products. Overall, the combined use of bovine colostrum and WPC resulted in fermented milk beverages with improved functional properties, structural stability, probiotic viability, and sensory acceptability.

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