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

Foods

Panagiotis Sfakianakis¹ 

[1] Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli, 15780, Zografou, Greece; E-Mail

关键词: milk;    yogurt;    yogurt manufacture;    thermal treatment;    homogenization;    pressure;    ultra high pressure;    ultrasound;    microfluidization;    pulsed electric fields;    prebiotic;    probiotic;   

DOI  :  10.3390/foods3010176

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.