‘Made-in-transit’ yoghurt processing: a review of basic concepts and technological implications

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

doi:10.7455/ijfs/7.2.2018.a10

Cited by 2 publications

(1 citation statement)

References 59 publications

(72 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To clarify the mechanisms underlying changes in physical properties that depend on the heat-treatment temperature and fat globule size, it is necessary to observe in more detail the formation process of the yogurt networks and the structure of the yogurt during fermentation. has the advantage of improving hygiene, reducing the equipment needed by sharing a pasteurizer for milk and yogurt, and achieving a longer shelf life (Nor-Khaizura et al, 2018).…”

Section: Analysis Of Curd Structure By Clsmmentioning

confidence: 99%

A new method for producing superior set yogurt, focusing on heat treatment and homogenization

Ichimura

Osada

Yonekura³

et al. 2022

Journal of Dairy Science

View full text Add to dashboard Cite

Extended shelf life (ESL) processing (i.e., heat treatment at 130°C for 2 s) is usually not used for producing set yogurt because of the fragility of the curd structure. We investigated the effects of homogenization conducted at higher pressure than the conventional conditions (10 MPa for the first stage and 5 MPa for the second stage) on the curd structure of set yogurt, with a focus on the fat globule size. Each yogurt mix was adjusted at the range of fat globule sizes from 0.45 μm to 1.1 μm by a homogenizer and then heated at 95°C for 5 min (conventional heat treatment), 120°C for 2 s, ESL processing, or 140°C for 2 s. The yogurt mixes were fermented by a common yogurt starter, and the curd texture of the obtained yogurts was evaluated. We observed that the curd hardness and curd firmness of the yogurt were each negatively correlated with the fat globule size regardless of the heat-treatment temperature. Compared with the curd obtained with conventional heat treatment, the ESL-processed curd was extremely fragile, but significantly smooth. With ESL processing, a curd hardness >40 g, which is a sufficient strength for commercial transport systems, was obtained by making the fat particle size <0.6 μm, using 2-stage homogenization pressure: 35 MPa for the first stage and 5 MPa for the second stage. A microscopy analysis indicated that the smaller fat globules reinforce the network structure. The yogurt made by ESL processing and that created with 35 + 5 MPa homogenization had significant sensory evaluation scores. Our results indicate that the combination of ESL processing and 35 + 5 MPa homogenization is a novel and useful method for manufacturing set yogurt.

show abstract

Section: Analysis Of Curd Structure By Clsmmentioning

confidence: 99%

A new method for producing superior set yogurt, focusing on heat treatment and homogenization

Ichimura

Osada

Yonekura³

et al. 2022

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview

Mehra

Kumar

Rafiq

et al. 2022

PeerJ

View full text Add to dashboard Cite

As a dairy product, yogurt delivers nourishing milk components through the beneficial microbial fermentation process, improved by bioavailability and bioaccessibility–an exclusive combined food asset. In recent decades, there has been considerable attention to yogurt product development particularly in areas like influence by antioxidant-rich fruits, different factors affecting its probiotic viability, and the functionality of inulin and probiotics. Essentially, many published reviews frequently focus on the functionalities associated with yogurt products, however, those articulating yogurt ingredients specific to associated preservation strategies, processing conditions, and analytical detection techniques are very few, to the best of our knowledge. The knowledge and understanding of preservation strategies that enhance the ingredients in yogurt products, and their function as modern drug delivery systems are essential, given the opportunities it can provide for future research. Therefore, this overview discussed how yogurt product ingredients have been enhanced, from preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery standpoints. The survey methodology involved major stages, from the brainstorming of research questions, search strategy, effective utilization of databases, inclusion and exclusion criteria, etc. The innovative successes of yogurts would be enhanced via the physicochemical, nutritional and therapeutic aspects of the ingredients/products. Besides processing conditions to influence the yogurt constituents, overall acceptability, quality, and shelf-life, the analytical assays would help detect the hidden product constituents, toxins, and other storage-related changes. The therapeutic role of yogurt-a modern drug delivery system, would be demonstrated via the supplementation (of yogurt) either alone or with bioactive ingredients. The future of yogurt requires the collective action of stakeholders to formulate unique variants with different natural blends, where synthetic ingredients become completely replaced by the plant’s derivatives, which enhance the acidification rate and extend shelf life.

show abstract

‘Made-in-transit’ yoghurt processing: a review of basic concepts and technological implications

Cited by 2 publications

References 59 publications

A new method for producing superior set yogurt, focusing on heat treatment and homogenization

A new method for producing superior set yogurt, focusing on heat treatment and homogenization

Enhancing yogurt products’ ingredients: preservation strategies, processing conditions, analytical detection methods, and therapeutic delivery—an overview

Contact Info

Product

Resources

About