Technology and factors influencing Greek-style yogurt – a Review

Lange, Ignace; Mleko, S.; Tomczyńska‐Mleko, Marta; Polischuk, Galyna; Janas, Piotr; Ozimek, L.

doi:10.24263/2304-974x-2020-9-1-3

Cited by 13 publications

(10 citation statements)

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“…The sensory properties of Greek yoghurt made by traditional method (straining in muslin cloth bag) are excellent (Robinson, 20002) compared to other methods. Preparation of Greek yoghurt by straining in muslin cloth bag is still preferred in Middle East, as the investment in mechanized system of production are quite high (Lange, 2020).…”

Section: Optimization Of Straining Periodmentioning

confidence: 99%

Optimization of process parameters for pickle masala flavored probiotic Greek yoghurt

Kathiriya

Sreeja²,

Prajapati³

et al. 2020

IJDS

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Section: Optimization Of Straining Periodmentioning

confidence: 99%

Optimization of process parameters for pickle masala flavored probiotic Greek yoghurt

Kathiriya

Sreeja²,

Prajapati³

et al. 2020

IJDS

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“…Greek-style yogurt is a thick yogurt that has become much more popular within reaching 771,000 metric tons [1]. Lange et al [2] reported that the per capita basis of yogurt consumption by Americans in 2017 was 13.7 liters, with 37.8% consisting of Greek-type yogurt. Greek yogurt can be manufactured using a cloth bag (traditional method), a mechanical separator, membrane filtration techniques, or by direct recombination as described by Lange et al [2].…”

Section: Introductionmentioning

confidence: 99%

“…Lange et al [2] reported that the per capita basis of yogurt consumption by Americans in 2017 was 13.7 liters, with 37.8% consisting of Greek-type yogurt. Greek yogurt can be manufactured using a cloth bag (traditional method), a mechanical separator, membrane filtration techniques, or by direct recombination as described by Lange et al [2]. Greek yogurt has a healthy image and better nutritional properties than regular yogurt because of its approximately 2.5 times higher protein content and 1.5 times higher mineral content [2].…”

Section: Introductionmentioning

confidence: 99%

“…Greek yogurt can be manufactured using a cloth bag (traditional method), a mechanical separator, membrane filtration techniques, or by direct recombination as described by Lange et al [2]. Greek yogurt has a healthy image and better nutritional properties than regular yogurt because of its approximately 2.5 times higher protein content and 1.5 times higher mineral content [2]. Because of the expelled acid whey, Greek-style yogurt has higher total solids content than conventional yogurt.…”

Section: Introductionmentioning

confidence: 99%

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Survival of <i>Lactobacillus acidophilus </i>in Fruit-Flavored Greek Yogurt Acid Whey

Dufrene¹,

Park²,

Olson³

et al. 2021

FNS

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Greek yogurt has become much more popular within the last 15 to 20 years. The by-product of Greek yogurt manufacture is acid whey. Although acid whey has been considered a waste product, researchers are exploring various uses of this whey. Since the health benefits of consuming probiotics are widely known, one may propose adding probiotics to acid whey to form a probiotic beverage. Typically, probiotic bacteria do not thrive in acidic conditions.It would be beneficial to determine if the probiotic Lactobacillus acidophilus can survive in these acidic conditions. The objectives were to determine the growth of L. acidophilus in acid whey resulting from manufacturing Greek yogurt and to study any changes in apparent viscosity, pH, and titratable acidity over 4 weeks of refrigerated storage. Plain yogurt was manufactured, and whey was separated from plain yogurt to yield Greek yogurt and acid whey. Acid whey was batch pasteurized, cooled, sweetened, flavored with pineapple flavoring, inoculated with L. acidophilus, and stored at 4˚C for 4 weeks. The log L. acidophilus counts progressively decreased from 7.84 immediately after manufacture to 2.06 at week 4. There were no significant changes in pH and titratable acidity of the pineapple-flavored probiotic acid whey over 4 weeks of storage, indicating product stability over shelf life. Viscosity changed over the storage time with minimum values at week 2 and maximum values at week 4. Although the counts declined over 4 weeks of storage, some L. acidophilus survived in the pineapple-flavored acid whey.

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“…In the production of fermented milk drinks, one of the main processes that affect their quality indicators is the formation of a clot. The dense curd characteristic of yoghurt can be obtained only by using high-quality milk with a high solids' content in combination with projects (2020), «EUREKA: Life Sciences» Number 4 stabilizers or skimmed milk powder [1]. These ingredients reduce syneresis due to the moisture binding capacity and, thus, preserve the consumption properties of the product until the moment of its sale [2].…”

Section: Introductionmentioning

confidence: 99%

Study of the Influence of Micellar Casein and Spelt Flour on Yoghurt Quality Indicators

Polischuk

Breus

Kochubey-Litvinenko

et al. 2020

EUREKA: Life Sciences

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The aim of the research is to study the effect of protein-containing ingredients of animal and plant origin on the quality indicators of yoghurt for the scientific substantiation of its recipe composition. Micellar casein and spelled flour are characterized by high nutritional value, exhibit functional and technological properties and can significantly affect the quality indicators of yogurt. To confirm this, the possibility of complete replacement of the structure stabilizer in the composition of yoghurt with micellar casein and spelled flour, both separately and in various ratios, was studied. As a single criterion for optimizing the recipe composition of yoghurt at various ratios between casein and spelled flour, product quality indicators were used: the degree of syneresis, effective viscosity, organoleptic indicators. The optimal values of the single criteria were obtained at different ranges of ratios between natural ingredients, which don’t allow developing uniform recommendations for the formulation of a new type of yogurt. Therefore, to study the combined effect of protein and spelled flour on the characteristics of yoghurt and the coefficients of their significance, a complex quality indicator was used. This indicator was determined as a function of estimates of single quality indicators, converted to scaled values, taking into account the coefficients of significance of individual indicators. Using a complex quality indicator, the ranges of optimal values of the content of micellar casein and spelled flour in yoghurt were established. So, when adding casein in an amount of 1.25 to 3.0 % and spelled flour - from 0.75 to 1.50 %, the quality of yoghurt reached its maximum value. The use of these ingredients alone showed a significantly lower technological effect in comparison with their compositions. Therefore, a conclusion was made about the synergistic interaction of casein and spelled flour, as well as the advisability of using the compositional composition of these ingredients in the yogurt technology

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Technology and factors influencing Greek-style yogurt – a Review

Cited by 13 publications

References 0 publications

Optimization of process parameters for pickle masala flavored probiotic Greek yoghurt

Optimization of process parameters for pickle masala flavored probiotic Greek yoghurt

Survival of <i>Lactobacillus acidophilus </i>in Fruit-Flavored Greek Yogurt Acid Whey

Study of the Influence of Micellar Casein and Spelt Flour on Yoghurt Quality Indicators

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Technology and factors influencing Greek-style yogurt – a Review

Cited by 13 publications

References 0 publications

Optimization of process parameters for pickle masala flavored probiotic Greek yoghurt

Optimization of process parameters for pickle masala flavored probiotic Greek yoghurt

Survival of &lt;i&gt;Lactobacillus acidophilus &lt;/i&gt;in Fruit-Flavored Greek Yogurt Acid Whey

Study of the Influence of Micellar Casein and Spelt Flour on Yoghurt Quality Indicators

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Survival of <i>Lactobacillus acidophilus </i>in Fruit-Flavored Greek Yogurt Acid Whey