Designing Processing and Fermentation Conditions for Long‐Life Set Yoghurt for Made‐in‐Transit (<scp>MIT</scp>) Product

Nor-Khaizura, M-A-R.; Flint, Steve; McCarthy, Owen J.; Palmer, John W.; Golding, Matt; Jaworska, Agata

doi:10.1111/jfpe.12055

Cited by 4 publications

(1 citation statement)

References 16 publications

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“…Made in transit (MIT) is defined as a supply chain concept in which the production or manufacture of a perishable food occurs partially or completely during transportation (Nor-Khaizura et al, 2014, Jaworska, 2007. The MIT concept transforms manufacture where manufacture is merged with distribution.…”

Section: Introductionmentioning

confidence: 99%

Sensory Descriptive Profiling and Consumer Acceptance of Made-in-transit (MIT) Set Yoghurt

M.A.R.¹,

Flint²,

McCarthy³

et al. 2018

JFR

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Shelf-life loss during the distribution of food is a growing problem for the food industry as manufacturers centralize production into large manufacturing units and expand their markets. Adaptation of made-in-transit (MIT) concept that changes the transportation of food from merely relocating products to a productive system would permit production during distribution. This concept could maximize product shelf-life and providing the consumer with the freshest product. Alteration of some yoghurt processing parameters (e.g. milk base, heat treatment, starter culture concentration and fermentation temperature) was able make the yoghurt suitable for an MIT product. Therefore, this work is to determine the sensory characteristic of two manufacturing methods for MIT set yoghurt. Manufacturing method (1) consisted of a skim milk base fortified with milk protein concentrate (MPC) inoculated with a 0.2% (v/v) inoculum of S. thermophilus STM5 and L. acidophilus LA5 (STLA) in a ratio of 1:1. Manufacturing method (2) consisted of a skim milk base fortified with sodium caseinate (NaCN) inoculated with a 0.002% (v/v) inoculum of STLA. In both manufacturing methods, fermentation was at 25°C for 168 h. Sensory evaluation of the yoghurts manufactured by each method was compared with standard set yoghurt. There were no significant differences (p > 0.05) between the two MIT set yoghurts on sensory evaluation (descriptive test) yet they were significantly different (p < 0.05) to the standard set yoghurt. MIT set yoghurts scored better than standard set yoghurt for overall acceptance.

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Section: Introductionmentioning

confidence: 99%

Sensory Descriptive Profiling and Consumer Acceptance of Made-in-transit (MIT) Set Yoghurt

M.A.R.¹,

Flint²,

McCarthy³

et al. 2018

JFR

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Modelling the effect of fermentation temperature and time on starter culture growth, acidification and firmness in made-in-transit yoghurt

M.A.R.

Flint

McCarthy

et al. 2019

LWT

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Made-in-transit (MIT) is a new concept that aims to develop products that can undergo part of their manufacture during transportation to their market destination. Fermented foods are suited to developing into MIT products under carefully controlled conditions that need to be set through experimentation and modelling. In the present study, primary and secondary models for growth of Streptococcus thermophilus STM5 and Lactobacillus acidophilus LA5, starter culture used in MIT yoghurt were developed. Kinetic data obtained at a fermentation temperature of 22.5-30 °C for 168 h of fermentation time were used to fit into a primary model to determine the maximum specific growth rate (μmax) and lag time (λ). Among three primary models used to model the temperature effect on starter culture growth, the modified Gompertz model described the experimental data better than modified logistic and Baranyi models. The derived growth kinetic parameters, such as maximum specific growth rate (μmax) and lag phase duration (λ), were modelled using the square root equation as the secondary model. The selection of the best models was based on R2 (the coefficient of multiple determinations). The validation of the developed models was carried out by fermenting set yoghurt within (interpolation) and outside (extrapolation) the fermentation temperatures used to develop the models. The possibility for the prediction of starter bacteria growth will be useful for the quality assurance of made-in-transit products.

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Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt

Das

Choudhary

Thompson-Witrick

2019

LWT

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Designing Processing and Fermentation Conditions for Long‐Life Set Yoghurt for Made‐in‐Transit (MIT) Product

Cited by 4 publications

References 16 publications

Sensory Descriptive Profiling and Consumer Acceptance of Made-in-transit (MIT) Set Yoghurt

Sensory Descriptive Profiling and Consumer Acceptance of Made-in-transit (MIT) Set Yoghurt

Modelling the effect of fermentation temperature and time on starter culture growth, acidification and firmness in made-in-transit yoghurt

Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt

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