What are the key factors that affect the quality of yoghurt processing?
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Several key factors influence the quality of yogurt processing. These factors include the use of functional fibers like bamboo and apple fibers, which can impact the nutritional value and sensory attributes of yogurt . Additionally, the choice of starter cultures, milk characteristics, and fermentation conditions play a crucial role in determining the desired qualities of yogurt . Post-acidification during chilled-chain storage can also affect yogurt quality, necessitating strategies to combat this issue without compromising product quality . Furthermore, the addition of stabilizers like Gum Arabic and Guar gum can influence the physicochemical, microbial, and sensory characteristics of yogurt, with Gum Arabic showing better quality characteristics compared to Guar gum . Overall, factors such as ingredients, processing techniques, and storage conditions significantly impact the quality of yogurt production.
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| Papers (5) | Insight |
|---|---|
| Key factors affecting yoghurt quality include stabilizers like Gum Arabic and Guar gum, which influence serum separation, pH, total solids, and microbial characteristics, ultimately impacting sensory attributes like texture and color. | |
21 Aug 2020 2 Citations | Key factors affecting yogurt quality in processing are heating temperature, duration, number of seeds, incubation temperature, duration, and sugar amount, as determined by Taguchi method with MRSN. |
| Factors affecting yoghurt quality include fermentation conditions, starter cultures (L. delbrueckii ssp. bulgaricus, S. thermophilus), milk characteristics, and heat treatments (99 or 105 °C) impacting protein breakdown, lactate increase, and symbiotic relationships. | |
48 Citations | Key factors affecting yoghurt quality include starter type, milk composition, processing parameters, pre- and pro-biotics, and packaging material, as discussed in the review on post-acidification control in yoghurt. |
| Key factors affecting yogurt quality include the addition of dietary fibers like bamboo, impacting sugar content, acidity, and lactic acid bacteria levels, leading to a functional product with slight nutritional changes. |
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