The Yoghurt: Chemical and Technological Profiles

Baglio, Ettore

doi:10.1007/978-3-319-07377-4_2

Cited by 2 publications

(6 citation statements)

References 15 publications

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“…Although direct incorporation of freezedried probiotic strains can ensure the quantity of bacteria in products under the pharmaceutical range, it lacks the benefits gained from fermentation such as the development of natural aromatic compounds. A major aromatic compound, acetaldehyde, that contributes significantly to the flavour of yoghurt is developed during fermentation by Lactobacillus bulgaricus and Streptococcus thermophilus (Baglio, 2014). This may avoid the addition of unnecessary food additives and reduce the cost of production.…”

Section: Commercialised Yoghurt Productsmentioning

confidence: 99%

“…Furthermore, it is no longer a natural Bio-yoghurt chewable tablet source of protein with low lactose content, and it cannot be naturally preserved without additional excipients. The final pH of yoghurt can dip as low as 3.9 due to the conversion of lactose into lactic acid during fermentation (Fernandes, 2008;Baglio, 2014). Such a low pH environment in yoghurt serves as a natural preservative, preventing the growth of spoilage microorganisms (Tamime and Robinson, 2007).…”

Section: Commercialised Yoghurt Productsmentioning

confidence: 99%

“…The conversion of lactose into galactose also enhances the digestibility property of milk, especially to the lactose maldigesters (Goodenough and Kleyn, 1976;Oak and Jha, 2018). Folic acid in yoghurt is improved by two or three times higher than the initial quantity present in milk after fermentation (Baglio, 2014). The development of bio-yoghurt chewable tablet could maintain the benefits from fermentation and, at the same time, improve the variety of fermented yoghurt products under food category, but not as a supplement.…”

Section: Commercialised Yoghurt Productsmentioning

confidence: 99%

“…Yoghurt is a popular choice of protein source in diet due to its alimental value. It contains 10 times more vitamin B9 and 8 per cent more vitamin B3 compared with milk (Baglio, 2014;Chandan and Kilara, 2013). Yoghurt also converts milk fat into an easily digestible form that has lower lactose content due to pre-digestion and hydrolysis during fermentation (Kumar and Mishra, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…To overcome this challenge, understanding of the intrinsic and extrinsic factors related to processing (Cruz et al, 2010) is required. The viability of probiotic microorganisms in yoghurt depends on the strains used; the interaction between the species; cultivation conditions; attributes of the bacterial metabolism; pH value and pH decrease rate during the fermentation; final product acidity; and lactic and acetic acid concentrations (Baglio, 2014). Due to yoghurt's specific storage requirements, the materials used in yoghurt packaging remain a challenging and costly element to manufacturers as well as retailers.…”

Section: Introductionmentioning

confidence: 99%

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Development of bio-yoghurt chewable tablet: a review

Chan

Jamalullail

Tan

et al. 2019

NFS

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Purpose This paper aims to discuss the limitations surrounding the yoghurt industry and challenges to producing a bio-yoghurt tablet. The paper looks into challenge facing the yoghurt industry, such as manufacturing and distribution, its short shelf life, heat-sensitivity and relatively heavy weight. It further looks into the selection of strains, excipients and storage conditions with special consideration towards maintaining the viability of the probiotics inside bio-yoghurt tablets. The paper also discusses yoghurt standards and definitions across various countries and suggests a more uniform standard be embraced across countries for ease of categorization and production. Design/methodology/approach The paper is divided into a few major sections; each exploring various aspects of the yoghurt industry. Topics discussed include challenges in yoghurt production and storage; processes involved in bio-yoghurt tablet production, e.g. maximising viability, choice of excipients and more; market trends of yoghurt consumption and potential; and various food standards in countries around the world with a focus on yoghurt. Findings The review finds that yoghurt is a segment of the food industry with big growth potential. Most of the problems associated with yoghurt, i.e. poor shelf life, and heavy weight, can be circumvented by transforming it into a bio-yoghurt tablet. The paper further identifies food standard variations among different countries around the world which could impede yoghurt manufacture and acceptance. Originality/value This paper looks the various challenges surrounding the increased uptake of yoghurt, specifically in the Asian markets and suggests a viable option to overcome this problem, i.e. the use of a bio-yoghurt tablet. Should the worldwide bodies come together and agree to a universal standard involving yoghurt, the industry may see an even bigger expansion.

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Section: Commercialised Yoghurt Productsmentioning

confidence: 99%

Section: Commercialised Yoghurt Productsmentioning

confidence: 99%

Section: Commercialised Yoghurt Productsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Development of bio-yoghurt chewable tablet: a review

Chan

Jamalullail

Tan

et al. 2019

NFS

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Effects of lactic acid concentration and spray drying conditions on stickiness of acidified skim milk powder

Vickovic

Pedersen²,

Ahrné

et al. 2022

Int J of Dairy Tech

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The effects of lactic acid concentration (LA) and spray drying conditions on stickiness of acidified skim milk powder (SMP), which impacts process efficiency and powder properties, were examined using a fully replicated 2 4-1 fractional factorial design. The wall deposition was significantly affected by LA, and yield was positively influenced by the drying temperature difference. Drying temperature difference significantly affected particle size, moisture content and water activity of acidified SMP. Particle size was also significantly influenced by nozzle airflow rate. Moisture content and water activity were significantly affected by LA, while glass transition temperature was only influenced by the outlet temperature.

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The Yoghurt: Chemical and Technological Profiles

Cited by 2 publications

References 15 publications

Development of bio-yoghurt chewable tablet: a review

Development of bio-yoghurt chewable tablet: a review

Effects of lactic acid concentration and spray drying conditions on stickiness of acidified skim milk powder

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