<b>Development of Colostrum-Based Modern Desserts Using Buffalo & Bovine Colostrum: An Experimental Study of Sensory Acceptability</b>

Twelve desserts spanning four processing categories (baked, frozen, steamed/set, fermented/chilled) were formulated with standardized bovine or buffalo colostrum at product-specific inclusion levels (15–35%). Sensory acceptability was assessed by a mixed panel (<i>n</i> = 43: 12 dairy experts, 11 culinary professionals, 20 consumers) on a five-point hedonic scale.

Hypotheses derived from Food Structure–Function Theory, Raw Material Compositional Variation Theory and the Total Food Quality Model were tested with rank-based tests, proportional-odds models, bootstrap inference and equivalence testing. Desserts were well accepted (overall acceptability <i>M</i> = 4.02; Acceptability Index 80.5%), and texture exceeded the neutral midpoint in every category (AI 78–87%). Colostrum source did not significantly affect acceptability overall, within categories or in interaction with category (all Holm-adjusted <i>p</i> > .05), and the mean difference lay within a ±0.5-point equivalence margin.