Abstract
Shelf-life loss during the distribution of food is a growing problem for the food industry as manufacturers centralize production into large manufacturing units and expand their markets. Adaptation of made-in-transit (MIT) concept that changes the transportation of food from merely relocating products to a productive system would permit production during distribution. This concept could maximize product shelf-life and providing the consumer with the freshest product. Alteration of some yoghurt processing parameters (e.g. milk base, heat treatment, starter culture concentration and fermentation temperature) was able make the yoghurt suitable for an MIT product. Therefore, this work is to determine the sensory characteristic of two manufacturing methods for MIT set yoghurt. Manufacturing method (1) consisted of a skim milk base fortified with milk protein concentrate (MPC) inoculated with a 0.2% (v/v) inoculum of S. thermophilus STM5 and L. acidophilus LA5 (STLA) in a ratio of 1:1. Manufacturing method (2) consisted of a skim milk base fortified with sodium caseinate (NaCN) inoculated with a 0.002% (v/v) inoculum of STLA. In both manufacturing methods, fermentation was at 25°C for 168 h. Sensory evaluation of the yoghurts manufactured by each method was compared with standard set yoghurt. There were no significant differences (p > 0.05) between the two MIT set yoghurts on sensory evaluation (descriptive test) yet they were significantly different (p < 0.05) to the standard set yoghurt. MIT set yoghurts scored better than standard set yoghurt for overall acceptance.
Highlights
Made in transit (MIT) is defined as a supply chain concept in which the production or manufacture of a perishable food occurs partially or completely during transportation (Nor-Khaizura et al, 2014, Jaworska, 2007)
Manufacturing method (1) consisted of a skim milk base fortified with milk protein concentrate (MPC) inoculated with a 0.2% (v/v) inoculum of S. thermophilus STM5 and L. acidophilus LA5 (STLA) in a ratio of 1:1
The objective of this study was to evaluate the sensory characteristics of two MIT set yoghurts produced using two formulations: skim milk base fortified with (1) MPC and (2) NaCN
Summary
Made in transit (MIT) is defined as a supply chain concept in which the production or manufacture of a perishable food occurs partially or completely during transportation (Nor-Khaizura et al, 2014, Jaworska, 2007). The MIT concept transforms manufacture where manufacture is merged with distribution This has the potential to change the role of transportation from relocating material to include manufacture. Modification of some yoghurt processing parameters (e.g. milk base, heat treatment, starter culture concentration and fermentation temperature) was able to make the yoghurt suitable for an MIT product. The quality and acceptance of yoghurt depends upon the flavor and texture of the product (Soukoulis, et al, 2007) This two attributes are affected by the milk base composition (Rohm, 1993), heat treatment (Soukoulis, et al, 2007), starter culture and fermentation temperature (Tamime & Robinson, 2007)
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