The Industry of Yoghurt: Formulations and Food Additives

  • Ettore Baglio
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)


Notable modifications have changed the industry of dairy products in recent years. The preference of a large part of consumers for yoghurts may be partially explained with the composition of initial raw materials. On the other hand, marketing strategies and the increasing attention to new dietary advices have progressively enhanced the consumption of new products. As a consequence, the modification of yoghurt formulations should be observed in the broader ambit of the milk industry. Anyway, the commercial classification of yoghurt types may be extended to a number of different sub-classes depending on the peculiar request of the final consumer or user. The formulation of yoghurts influences a small group of product features such as texture and syneresis. For these reasons, the modern industry can decide for the use of selected chemical additives with the aim of producing ameliorated versions of the same product or sub-typology. This argument is discussed here with reference to four classes of food additives.


Food additive Food classification Food design Rheology Shelf life Yoghurt 

List of Abbreviations


1,4-linked α-l-guluronic acid


1,4-linked β-d-mannuronic acid


Chemical Abstracts Service


Codex Alimentarius Commission


European Food Safety Authority


Food Category System


Food producer


Molecular weight


Potassium hydroxide


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Copyright information

© The Author(s) 2014

Authors and Affiliations

  1. 1.Food TechnologistCataniaItaly

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