Imports Of Dairy Products Research Articles

Anchovies Engraulidae Ice Cream

Anchovies have many vitamins and minerals that provide significant health benefits. They are best known as a source of omega-3 fatty acids, which promote brain and heart health. On the other hand, ice cream is a highly popular, palatable, nutritious, and commercially important dairy product, usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. The researcher took advantage of the abundance of anchovies in the supply. Known for its health benefits, the researcher incorporated anchovies in ice cream to create a highly nutritious product without compromising palatability. The study is limited to determining the acceptability of anchovies ice cream in terms of color, odor, taste, and mouthfeel. The pH of the product was also determined. There were four treatments: A (25% anchovies w/w), B (50% anchovies w/w), C (75% anchovies w/w) and D (100% anchovies w/w). Based on the data gathered, there was no significant difference in the acceptability of the four treatments of anchovies ice cream in terms of its acceptability level in all sensory parameters and its general acceptability. Overall, all treatments had a mean score of “like slightly” in their acceptability score. Regarding pH, it was noted that the more anchovies added, the more acidic the product becomes. Although there was no significant difference, the researchers labeled treatment B as the most acceptable since, in almost all parameters, treatment B has the highest acceptability score. The study showed that anchovies were acceptable raw dessert materials, and varying amounts did not affect the acceptability.

A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints.

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.

Factors Associated with Supply of Butter and Optimal Value Chain of Milk Product in Kedida Gemela District of Kembata Tambaro Zone, Southern Ethiopia

Butter product is one of most important Dairy products in the livestock production and referred as livelihood base that ignites economy of the farming communities in Kedidagamela districts and Kembata Tembaro zones of Southern Ethiopia. But the level of value addition in butter and its determinants and optimal value addition channel was not identified and updated. Hence, the study done based on targets of gathering update information to examine factors affecting butter supply in the value chain and indicate optimal value addition channel for the districts. The study done at Kedidagamela districts of Kembata Tembaro zone and used cross sectional data from household survey of 101 households. The study applied multiple linear regression model and descriptive statistics for analysis. The study finding indicated that level of butter supply defined as function of agricultural and off-farm income earned, age of respondents, area of improved forage at farm land, number of cow owned and feeding and medication costs of dairy cow. The study identified the optimal value chain for producer that provokes the household to adopt value addition practise in making different products rather than selling fresh milks for consumers. The study points out that butter supply to market can be enhanced through promotion of improved forage cultivation, enabling producers to earn income from agricultural and none agricultural activities, reducing feeding and medication cost of cow rearing, owing more cows and obtain experience in production. The level of value added in dairy products and income of producers can be optimized in adopting value addition practices of daily products that experienced by more than two third households in the districts.

A Sustainable Dairy Industry in Kazakhstan. Enterprises’ Insights Upon Environment Management and Innovation

This research paper debates some issues concerning a sustainable dairy industry in Kazakhstan in straight relation with environment management and innovation management. The qualitative and quantitative growth of the dairy industry, the production of milk and dairy products, increasing the profitability of production is based on the active use of the innovative component. Environmental factors and other issues as profitability decrease of production, the risks of not mastering innovations make this industry subsidized and unattractive for attracting investment. In order to assure the sustainable functioning of the dairy industry, mechanisms are needed to improve the implementation of priority areas for its innovative development, to ensure a decrease in the volume of imports of dairy products. The active use of environmentally friendly technologies that reduce the negative impact on soil and water, as well as technologies and infrastructure for the disposal of animal by-products, should become the basis for the sustainable development of the dairy industry.

ENSURING FOOD SECURITY THROUGH TRADE AND ECONOMIC COOPERATION BETWEEN SIBERIA AND THE EURASIAN ECONOMIC UNION

The paper focuses on a critical issue of ensuring food security for countries that are members of the Eurasian Economic Union (EAEU), which is especially important given the transformation of the global food market in the context of the COVID-19 pandemic. The research aims (1) to assess the possibility of creating a single food market of the EAEU and (2) to identify the difficulties faced by the Siberian agricultural sector in addressing food security issues and export development. The paper presents the results of the study concerning the development of trade and economic cooperation between the Siberian Federal District (SFD) of the Russian Federation and the EAEU countries with regard to the agricultural market. Based on the statistical analysis of national data, we examined the particular aspects of Siberian agricultural export development. We were able to identify the largest trading partners among the EAEU member states and study the particular aspects of their food imports based on the Russian database indicators. According to the analysis results, we concluded that exports are dominated by food products, namely intermediate and final products, which correspond to the objectives of the Russian Federation National Project International Cooperation and Exports. Market research on the breakdown of imports to the EAEU showed that it imported dairy products, fruits, vegetables, and processed foods. We identified the most promising areas of export development for the SFD based on a review of the scientific studies on economic integration and food security issues. The scientific novelty of this research lies in proving the need to develop exports of finished food products with a high level of processing, which requires the integrated development of the food processing industry in the SFD by means of regional strategic programs for introducing innovative biotechnologies in deep processing of agricultural raw materials. The research findings might be of great interest to members of the academic community and undergraduate and graduate students pursuing similar research agendas.

Comparative Study of Nanofiltration and Evaporation Technologies on the Milk Concentration

This study aimed to make a comparison between the effect of nano-filtration and evaporation techniques on one of the most important dairy products absolutely, concentrated milk, in order to see the strengths and weaknesses of both, and harnessing nano-filtration technology to produce condensed milk if it proves to be the most effective technology. Therefore, cow’s milk was obtained from a reliable source and three treatments were prepared from it: (RM) it is raw milk without concentration, (EM) was concentrated by evaporation technology while (CM) was concentrated by nano-filtration technology. The results showed that concerning the chemical composition, values of protein, fat, lactose and ash was (6.3, 9.7, 8.2 and 0.96%) for (CM), while were (7.4, 7.45, 9.6 and 0.88%) respectively for (EM), although it contained a lower percentage of protein and lactose, but the statistical analysis did not show a significant between these values. Also, the CN, NPN, TN and WP were (5.18, 0.05, 1.12 and 1.12%) for (CM) while were (6.64, 0.04, 1.05 and 0. 76%) respectively at (EM). Also, (CM) contained a greater amount of minerals, Mg, Na, K, P and Ca values of (CM) were (84.42, 787.6, 1125, 136.1 and 373.8 ppm) while were (72.93, 763.7, 988, 125.8 and 325.9 ppm) for (EM) respectively. Not only that, but also nano-filtration showed a higher efficiency in raising the microbial quality, total microbial count of (CM) was (0.18 × 102), while was (0.22 × 102) for (EM), molds and yeasts, spore-forming bacteria and Chloform bacteria was marked with (±), (±) and (-) respectively just like (EM) but avoiding the downsides of heat treatment. with regard to sensory properties, the colour, texture, flavor and taste scores of (CM) were (13.3, 32.2, 38 and 9.3) respectively, and finally crowned its superiority in the total scores which was (92.8/100), while values of (EM) were (12, 29.5, 33.6 and 8.4) respectively, and (83.5/100) at total scores.

"Got Milk Alternatives?" Understanding Key Factors Determining U.S. Consumers' Willingness to Pay for Plant-Based Milk Alternatives.

Milk is an important dairy product in U.S. food retail. Lifestyle changes toward climate-conscious consumption, animal welfare, and food safety concerns have increased the popularity of plant-based milk alternatives. This study is focused on such beverages and provides insights and best practice recommendations for marketing managers in the U.S. food retail sector. An online survey was distributed to explore factors explaining the intentions of U.S. consumers to purchase and pay a premium for plant-based milk alternatives. Food curiosity and food price inflation were identified as relevant for both willingness to buy and willingness to pay a price premium. In addition, animal welfare concerns and the green and clean product image of plant-based alternatives were relevant to the willingness to pay a premium for plant-based milk.

Impact of crisis factors on the profitability of dairy industry in Ukraine

The special contribution of this research lies in the thorough examination of the Ukrainian dairy industry's response to crisis factors, with a particular emphasis on unprecedented challenges brought about by the Russian invasion in 2022, offering a comprehensive analysis of previously unexplored long-term implications for the sector's profitability. The authors of the study highlight that the Ukrainian dairy industry demonstrated exceptional resilience and growth until the beginning of the war in February 2022 with a help of proactive state support and innovative agricultural methods. However, the Russian invasion posed unprecedented challenges that disrupted traditional trade channels, economic connections, and significantly limited the dairy sector's access to critical resources. In addition to security risks, the conflict in Ukraine resulted in supply chain disruptions, electricity shortages, rising inflation, trade restrictions, and hindered the country's capacity to attract foreign investments, all of which significantly worsened the economic situation in the country. The authors identify crisis factors contributing to the decline in dairy farm profitability, including reduced milk production, limited export opportunities, increased production costs, a shrinking domestic consumer base, higher imports of dairy products, losses in occupied territories, and insufficient financial support during the conflict. It is noted that strategies such as export diversification, stimulating domestic demand through reduced VAT and enhanced resilience, are of paramount importance in overcoming these crisis-inducing factors. The authors emphasize that collaborative efforts among stakeholders, alignment with international initiatives and sustainable development goals, as well as proactive implementation of comprehensive strategies, are critical steps toward addressing the current crisis and shaping a sustainable future for the Ukrainian dairy industry.

Экспедиционные материалы Ц.-Д. Номинханова (1924–1925 гг.): сравнительно-сопоставительный анализ свадебной обрядности дербетов Западной Монголии и калмыков-дербетов России

Introduction. The article discusses wedding traditions of Western Mongolian Dorbets — and Kalmyk Dorbets of Russia. The point is that before the 17th century those had been constituting a single Oirat ethnic community further divided across differing states with differing ethnic environments and lifestyles. Materials and methods. The paper analyzes 1924–1925 field data of Ts.-D. Nominkhanov pertaining to wedding rituals of Mongolia’s Dorbets, these be compared to descriptions of traditional wedding rites observed among Dorbets of Bolshederbetovsky Ulus (Stavropol Governorate) by I. Bentkovsky in 1869, and of those practiced by Dorbets of Maloderbetovsky Ulus (Astrakhan Governorate) and published by I. Zhitetsky in 1893. Special attention is also paid to publications of researchers to have examined wedding rites of Western Mongolian Dorbets, such as Ts. Ayuush, Ts. Baasandorj, A. Ochir, K. Vyatkina, and V. Darbakova. The study employs the descriptive and comparative research methods. Results. The conducted analysis asserts a structural similarity of wedding rites practiced by Dorbets of Western Mongolia and Kalmyk Dorbets of Russia. Despite the centuries-long isolation from related Oirat communities, the Kalmyks had retained the original set of wedding rites to the 19th century. The absence of references or descriptions of any particular rite gives no ground to assert the latter never existed, since the sources of information about wedding rites of Kalmyk Dorbets are somewhat fragmentary and scattered. The analysis of Ts.-D. Nominkhanov’s materials suggests those deal with the most significant wedding rites and rituals. In general, the following similarities can be traced in wedding rites of the Dorbets: allegory expressed via symbolism of certain ritual actions, use of white kerchiefs and khatags to formalize the establishment of family relations, importance of dairy products and their derivatives as ones with sacred meanings, preservation of ancestor and fire cults, vestiges of matrilocality traced in rites of the groom’s inauguration.

Impact of imported dairy products on China’s raw milk production

With the continuous opening up of China’s dairy market to foreign countries, dairy products import volume continues to grow rapidly. The structural vector autoregressive model (SVAR) was used in this article to analyze the impact of dairy product imports on China’s raw milk production from 1996 to 2017. It is found that, dairy product import volume has a positive impact on China’s raw milk production, and negative impact on the liquid dairy product; and mainly negative impacts on the cost control variables in the short term. The price of corn has a stronger impact on the raw milk production compared with that of the soybean meal prices and crude oil price; the impact of Domestic raw milk demand on raw milk production fluctuates frequently in the short term, and has a positive impact on the diary export. Based on this, this article believes that adjusting the milk industry policy, optimizing the dairy products import structure and the dairy cows’ source structure, and advocating scientific feeding can effectively alleviate the impact caused by dairy products import.

ASSESSMENT OF CHALLENGES AND PROSPECTS OF LOCAL MILK SUPPLY ON MARKET PERFORMANCE: A CASE OF ETHIOPIA, HORN OF AFRICA

The study aims at exploring the challenges and prospects of local milk supply in West Guji Zone. The study was conducted in three local administration of West Guji Zone; namely Bule Hora, Dugda Dawa, and Surro Bargudda. Milk was the most important dairy product marketed in the areas, so, the study was focused only on milk. Dairy Farmers from each local administration were selected using Proportional Probability to Size (SPSS version 22). The research was designed with cross sectional survey design for the small holder dairy farmers and census design for the Local Milk suppliers. Data were collected from 118 small holder House hold dairy farmers and 71 Local Milk suppliers and Small Holders Farmers 24 Totally 213 respondents Distributed questionnaire. Survey data collected from three local administrations was analyzed by using descriptive analysis.

HARMONIZATION OF THE GOALS OF SUSTAINABLE DEVELOPMENT OF THE DAIRY INDUSTRY

The article is devoted to a problem that is relevant for many countries of the world — ensuring food security. In the Russian Federation, ensuring food security must be carried out simultaneously with the development of exports of agricultural products. The purpose of the author's research is to assess the possibilities and identify the problems of the dairy industry's participation in solving the tasks of ensuring food security and export development. The article reflects the results of a study of the dairy industry in the Siberian Federal District. Based on the indicators of domestic databases, the authors investigated the dynamics, product and territorial structure of production, export and import of dairy products for 2014-2020. The established trends, regional peculiarities of dairy products consumption are revealed, the opportunities, risks and prospects of Siberian exports are assessed from the perspective of sustainable development of the dairy industry. Based on the materials of the analysis and review of the scientific discussion on the problems of implementing the Food Security Doctrine of the Russian Federation, the authors identify the main directions of innovative development of the industry and its state support. The scientific novelty lies in the justification of the need for strategic planning of sustainable development of the dairy industry on the basis of harmonization of the goals of food supply of the population and export-oriented and import-substituting development strategies. The results of the research reflected may be of interest to representatives of government bodies, heads of the dairy industry, representatives of the scientific community, students and postgraduates dealing with similar issues.

Utilization of Egyptian mulberry fruits to improvement the physicochemical and nutritional properties of ice milk

Ice milk is one of the most important popular dairy products, as it is consumed by all age groups and is especially preferred by children, especially in the summer. This research aims to produce functional ice milk using one of the lovable fruits that have a high nutritional and health value, which is the mulberry. The mulberry pulp is a good source of nutrients such as crude fiber, ash, and carbohydrates and biologically active biomolecules such as phenols, alkaloids, terpenoids, amino sugars, antioxidants, etc. Two species of mulberry fruits namely white mulberry (Morus alba L.) and black mulberry (Morus nigra L.) planted in Egypt were used in this study. The objective of this research was to study the effect of mulberry pulp addition by ascending levels (3, 6, and 9%) of both white mulberry pulp (WMP) and black mulberry pulp (BMP) severally, with mixed between them at level 6% on the nutritional value, physicochemical properties and organoleptic evaluation for produced ice milk. The present results showed that the incorporation of WMP or BMP into ice milk formula led to increasing the contents of crude fiber, ash, and carbohydrates as compared with the control sample.

Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

The consumption of imported dairy products is high especially in developing countries including Nigeria where little or no milk is produced locally which makes the products expensive, out of reach to common consumers and also inconvenient for lactose intolerance and vegans. Soymilk, as plant-based milk was substituted for cow’s milk in parts and in whole for the production of yoghurt and the effect of substitution was evaluated on the minerals, vitamins, microbial, and sensory properties of the products using the established methods. Significant differences (p < 0.05) exits among the yoghurt samples in the micronutrient contents. The soymilk substitution produced yoghurts with trace/macro mineral contents’ range of 0.14–28.50 mg/100 g and vitamin contents (ranged 0.02–0.43 mg/100 g) that were of comparable range of values with the yoghurt made with 100% cow’s milk (0.21–29.60 mg/100 g minerals and 0.05–0.58 mg/100 g vitamins). Generally, no significant difference (p < 0.05) was observed in most of the sensory attributes evaluated (range 8.00–8.01) in the entire samples (except in the 100% soymilk yoghurt). The microbial analysis proved the safety of the entire products for consumption. These showed the positive effect of substituting soymilk for cow’s milk at all the levels used, thus, the lactose intolerance and vegans can find alternative to dairy yoghurt in the 100% soymilk substitution and enjoy the functional health benefits of yoghurt. Also, the total dependence on importation of dairy milk and cost of production of composited milk yoghurt could be reduced to improve the nation’s economy and make the product economically accessible to common man.Graphical abstract

ESTIMATION OF MALONDIALDEHYDE LEVELS IN CANNED MILK, YOGHURT, AND CREAM IN BAGHDAD CITY AS AN OXIDATIVE FACTOR

An investigation into the concentrations of Malondialdehyde (MDA) in milk, yogurt and cream from various Baghdad supermarkets was the goal of this study. The results of this study show that out of a total of 125 samples, 45 (36 %), 14 (11.2 %), and 17 (13.6 %) positive samples were randomly collected from milk, yogurt, and cream from various supermarkets. Al-Ghazaliya and Abu Ghraib were found to have a significant (p≤ 0.05) difference in the mean value of MDA in milk samples (3.8140.416 and 3.9311.422 μmol/l). Some samples, such as those from Yarmouk in yogurt andMansour, Al-Ghazaliya and Abu Ghraib in Cream samples, contained 7.322–2.311 μmol/l. Because of the importance of dairy products in human nutrition, this investigation is necessary. Infrequently, as a result of our import and the wide variety of sources from which it is derived. Mutagenic and cytotoxic effects on human health are possible side effects of MDA exposure

A traceability model for imported dairy products using multiplatform ID product

Milk is a food product with a long chain circulation pattern. It must be handled correctly to maintain its quality. The variety of products and suppliers creates the need for various product identities, types and patterns. Identity or ID is made in the form of a code of important information. This diversity poses a challenge for industrial-scale recipients to record and obtain information to ensure quality and traceability. This study aims to design a system that can read, store product identity data with complex patterns, different types of codes, and translate them into information. This study uses the SDLC method to build a conceptual framework, where the mapping of needs in this study is shown in UML diagrams, use case diagrams, and BPMN diagrams. The information system is made web-based. Mobile data and information are facilitated by android devices equipped with an ID code scanner (multiplatform). This system works in an online network and automatically provides decision-making information.

Project management office in removing barriers in regional trade on the example of dairy products import from Kyrgyzstan

The aim of this article is to study the existing barriers in trade between the countries of Central Asia in certification and veterinary control, customs, logistics and finance, taking into account the current state of trade relations on the example of importing a certain type of dairy products. Methods – Interviewing using KoBoToolbox (an open source online survey tool), consulting with experts. During the study, 23 companies were interviewed, importing milk processing products from Kyrgyzstan to Kazakhstan. Results – identification of causes and factors of reducing effectiveness of these priority areas, which must be eliminated using the methodology of the joint project management office (PMO) of state institutions responsible for regulating trade. Conclusions – the application of the principles of project management, as well as the implementation of PMOs, provide an opportunity to significantly strengthen the coordination of countries, provide systematic and methodical activities to eliminate restrictions, promote the growth of trade and further integration in the region. When preparing the article using a significant amount of materials, including analysis of other food products sales: fresh fruits and vegetables, flour, vegetable oils, juices, dried fruits and legumes, the emphasis was placed on imports of dairy products. However, trade barriers in this area show a fairly high degree of correlation with other food products. The benefits derived from the dissemination of project management methods will compensate for all costs and will contribute to their successful implementation in terms of time, quality of results without exceeding the budget.

Entry and sustenance strategies of dairy processing firms into supermarkets in Nairobi City County, Kenya

The growth of dairy processing firms is highly dependent on doing business with supermarkets as supermarkets are powerful actors in the dairy product value chain. This paper therefore, examines the entry and sustenance strategies used by dairy processing firms into supermarkets in Nairobi, Kenya. By way of methodology, this is a case study that conducted two rounds of sampling on a population of eleven dairy processing firms. The first round was a census to verify existence and sizes of predetermined dairy processing firms. In the second round, stratified random sampling technique was conducted to create three categories and thereafter, select dairy processing firms for inclusion in the sampling frame. Data was analyzed through thematic analysis. Findings indicate that New Product Development, distribution chains, diversification, packaging, Mergers and Acquisitions, food safety strategies, market and marketing, and products serve as important entry strategies into the supermarket chains. Organizational structure and slotting allowance were crucial sustenance strategies. Dairy processing firms experience challenges such as safety and health standards, dairy product imports, export markets, trade credit, product promotion, legal certification, supermarket private standards, supermarket own labels and market challenges. Small, medium and large dairy processing firms apply different entry and sustenance strategies and experience different challenges while doing business with supermarkets. This paper, to the best of my knowledge, is the first to explore the different entry and sustenance strategies utilised by small, medium and large dairy processing firms for purposes of gaining access and sustaining their products into supermarkets in Nairobi, Kenya.

Genetic variants associated with two major bovine milk fatty acids offer opportunities to breed for altered milk fat composition

BackgroundAlthough bovine milk is regarded as healthy and nutritious, its high content of saturated fatty acids (FA) may be harmful to cardiovascular health. Palmitic acid (C16:0) is the predominant saturated FA in milk with adverse health effects that could be countered by substituting it with higher levels of unsaturated FA, such as oleic acid (C18:1cis-9). In this work, we performed genome-wide association analyses for milk fatty acids predicted from FTIR spectroscopy data using 1811 Norwegian Red cattle genotyped and imputed to a high-density 777k single nucleotide polymorphism (SNP)-array. In a follow-up analysis, we used imputed whole-genome sequence data to detect genetic variants that are involved in FTIR-predicted levels of C16:0 and C18:1cis-9 and explore the transcript profile and protein level of candidate genes.ResultsGenome-wise significant associations were detected for C16:0 on Bos taurus (BTA) autosomes 11, 16 and 27, and for C18:1cis-9 on BTA5, 13 and 19. Closer examination of a significant locus on BTA11 identified the PAEP gene, which encodes the milk protein β-lactoglobulin, as a particularly attractive positional candidate gene. At this locus, we discovered a tightly linked cluster of genetic variants in coding and regulatory sequences that have opposing effects on the levels of C16:0 and C18:1cis-9. The favourable haplotype, linked to reduced levels of C16:0 and increased levels of C18:1cis-9 was also associated with a marked reduction in PAEP expression and β-lactoglobulin protein levels. β-lactoglobulin is the most abundant whey protein in milk and lower levels are associated with important dairy production parameters such as improved cheese yield.ConclusionsThe genetic variants detected in this study may be used in breeding to produce milk with an improved FA health-profile and enhanced cheese-making properties.

A comprehensive review on yogurt syneresis: effect of processing conditions and added additives.

Yogurt, produced by the lactic fermentation of milk base, is an important dairy product worldwide. One of the essential sensory properties of yogurt is the texture, and some textural defects such as weak gel firmness and syneresis likely occur in various types of yogurts, affecting consumer acceptance. In this regard, various strategies such as enrichment of milk-based with different additives and ingredients such as protein-based components (skimmed milk powder (SMP), whey protein-based powders (WP), casein-based powders (CP), and suitable stabilizers, as well as modification of processing conditions (homogenization, fermentation, and cooling), can be applied in order to reduce syneresis. The most effective proteins and stabilizers in syneresis reduction are CP and gelatin, respectively. Furthermore, yogurt's water holding capacity and syneresis can be affected by the type of starter cultures, the protolithic activity, production of extracellular polysaccharides, and inoculation rate. Moreover, optimizing the heat treatment process (85°C/30min and 95°C/5min), homogenization (single or dual-stage), incubation temperature (around 40°C), and two-step cooling process can decrease yogurt syneresis. This review is aimed to investigate the effect of fortification of the milk base with various additives and optimization of process conditions on improving texture and preventing syneresis in yogurt.