Table 4: Results of microbial analysis of yoghurts manufactured with colostrum preparations: 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, I - after production, IV - after 4 weeks of storage.
| Colostrum preparation | Time | Variant | pH | Lactobacillus delbruecki subsp. bulgaricus (cfu/ml) | Streptococcus thermophilus (cfu/ml) |
| Colostrigen | I | 0 | 4.67 | 4.1∙104 | 6.5∙108 |
| A | 4.63 | 2.2∙104 | 6.1∙108 |
| B | 4.58 | 1.9∙104 | 7.4∙108 |
| C | 4.27 | 3.3∙104 | 7.1∙108 |
| D | 4.28 | 3.6∙104 | 7.0∙108 |
| IV | 0 | 4.31 | 8.5∙103 | 6.0∙108 |
| A | 4.30 | 2.5∙103 | 7.9∙108 |
| B | 4.30 | 3.3∙103 | 6.9∙108 |
| C | 4.27 | 3.1∙103 | 7.6∙108 |
| D | 4.28 | 1.9∙103 | 6.8∙108 |
| Colostrum Max | I | 0 | 4.61 | 1.4∙107 | 7.9∙108 |
| A | 4.55 | 1.3∙107 | 7.2∙108 |
| B | 4.47 | 1.2∙107 | 9.2∙108 |
| C | 4.19 | 3.5∙106 | 3.0∙109 |
| D | 4.17 | 7.6∙106 | 1.3∙109 |
| IV | 0 | 4.14 | 5.7∙106 | 4.7∙108 |
| A | 4.15 | 3.8∙106 | 5.2∙108 |
| B | 4.16 | 4.0∙106 | 1.0∙109 |
| C | 4.19 | 3.5∙106 | 7.5∙108 |
| D | 4.17 | 7.6∙106 | 1.5∙109 |