Abstract
Yogurt was manufactured by pre-acidifying the yogurt mix with citric acid, lactic acid, or concentrated lemon juice either before or after pasteurization to a target pH of 6.2, and then the traditional manufacturing process was continued. Adding citric acid or lemon juice to the yogurt mix after pasteurization resulted in a 13% reduction in fermentation time compared with the control. This reduction in fermentation time may result in greater efficiency for yogurt manufacturers, allowing for a more sustainable manufacturing process.
Highlights
In recent years, some consumers have expressed interest in purchasing products that have minimal impact on the environment, society, and the economy, which in short, is a definition of sustainable products
Yogurt was manufactured by pre-acidifying the yogurt mix with citric acid, lactic acid, or concentrated lemon juice either before or after pasteurization to a target pH of 6.2, and the traditional manufacturing process was continued
Adding citric acid or lemon juice to the yogurt mix after pasteurization resulted in a 13% reduction in fermentation time compared with the control
Summary
Some consumers have expressed interest in purchasing products that have minimal impact on the environment, society, and the economy, which in short, is a definition of sustainable products. Only a small percentage of consumers viewed themselves as “most responsible” for their carbon footprint, instead placing most of the responsibility to reduce carbon footprints on manufacturers, government, and retailers. This insight into the consumer mindset leads to a basic conclusion: consumers expect products that fit the sustainable profile in the marketplace; processors and producers should meet this need. Yogurt manufacture, yogurt fermentation, is an excellent model for studying sustainable practices in a processing facility
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