Abstract
AbstractProbiotic bacteria, added to yoghurt to impart health benefits, require a low‐oxygen environment for maximum viability. The aim of this experiment was to produce yoghurt with minimal oxygen content using packaging systems. Three packaging systems were evaluated for the effect they exert on the dissolved oxygen content of two types of yoghurt. High‐impact polystyrene (the Australian yoghurt industry's material of choice) was compared with new oxygen‐barrier material and an oxygen‐scavenging active packaging system. Stirred‐type and set‐type yoghurts were observed in each packaging material for dissolved oxygen content, over a normal shelf‐life for yoghurt. Oxygen‐barrier packaging combined with an oxygen‐scavenging material was found to be the most effective system, particularly when used with set‐type yoghurt. Set‐type yoghurt was found to be more conducive to oxygen reduction using packaging methods. Copyright © 2003 John Wiley & Sons, Ltd.
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