Foods 2014, 3(1), 176-193; doi:10.3390/foods3010176
Review

Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review

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Received: 5 November 2013; in revised form: 6 February 2014 / Accepted: 25 February 2014 / Published: 11 March 2014
(This article belongs to the Special Issue Structure and Flavour of Dairy Products)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: Milk and yogurt are important elements of the human diet, due to their high nutritional value and their appealing sensory properties. During milk processing (homogenization, pasteurization) and further yogurt manufacture (fermentation) physicochemical changes occur that affect the flavor and texture of these products while the development of standardized processes contributes to the development of desirable textural and flavor characteristics. The processes that take place during milk processing and yogurt manufacture with conventional industrial methods, as well as with innovative methods currently proposed (ultra-high pressure, ultrasound, microfluidization, pulsed electric fields), and their effect on the texture and flavor of the final conventional or probiotic/prebiotic products will be presented in this review.
Keywords: milk; yogurt; yogurt manufacture; thermal treatment; homogenization; pressure; ultra high pressure; ultrasound; microfluidization; pulsed electric fields; prebiotic; probiotic
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MDPI and ACS Style

Sfakianakis, P.; Tzia, C. Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods 2014, 3, 176-193.

AMA Style

Sfakianakis P, Tzia C. Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods. 2014; 3(1):176-193.

Chicago/Turabian Style

Sfakianakis, Panagiotis; Tzia, Constatnina. 2014. "Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review." Foods 3, no. 1: 176-193.

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