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.
Highlights
History of YogurtMilk and dairy products have been consumed since the domestication of mammals; yogurt and similar fermented milk products in particular are thought to originate from the Middle East
Yogurt manufacture was initially based on knowledge and empirical processes without standard procedures or investigation of the steps that occur during the entire process
Apart from conventional processes previously mentioned, new trends in milk processing that involve the utilization of ultra high pressure, ultrasound, pulsed electric field and microfluidization are presented
Summary
Milk and dairy products have been consumed since the domestication of mammals; yogurt and similar fermented milk products in particular are thought to originate from the Middle East. The. Foods 2014, 3 original production of fermented milk products derived from the need to prolong the shelf life of milk instead of being disposed [1]. Yogurt manufacture was initially based on knowledge and empirical processes without standard procedures or investigation of the steps that occur during the entire process. After the late 20th century, when yogurt became a profitable commercial good, its manufacture became industrialized and the processes were standardized. During the last 20 years, interest in yogurt manufacture has increased tremendously for scientific and commercial reasons. Consumer demand for yogurt and similar fermented dairy products has increased
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