Table 7: Results of fatty acids profile analysis - comparison of yoghurts manufactured with Colostrigen: I - fresh yoghurt, IV - yoghurt after 4 weeks of storage, 0 - control, A - 0.5% addition of colostrum before incubation, B - 1% colostrum addition before incubation, C - 0.5% colostrum addition after incubation, D - 1% colostrum addition after incubation.