Stirred Yoghurts Fortified with Colostrum-Influence of Colostrum Addition on Its Acidification Process and Rheological Properties : Table 2

Table 2: Results of physicochemical analysis - comparison of colostrum preparations.

	Protein [%]	Fat [g/100g]	Fatty acids
	Protein [%]	Fat [g/100g]	Saturated [g/100g; % fat]	Monounsaturated [g/100g; % fat]	Polyunsaturated [g/100g; % fat]	Trans [g/100g; % fat]
Colostrigen	48.7	29.46	18.68 (63.41%)	7.73 (26.24%)	1.4 (4.75%)	0.74 (2.51%)
Colostrum Max	63.98	2.76	1.7 (61.59%)	0.74 (26.81%)	0.17 (6.16%)	0.07 (2.54%)