Food Additives and Effects on the Microbial Ecology in Yoghurts

  • Pasqualina LaganàEmail author
  • Emanuela Avventuroso
  • Giovanni Romano
  • Maria Eufemia Gioffré
  • Paolo Patanè
  • Salvatore Parisi
  • Umberto Moscato
  • Santi Delia
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)


The aim of this study was to describe the current use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products. The modern production of yoghurt is performed by means of controlled processes and the careful selection of ingredients in addition to bovine milk: milk powder, sugar, fruit and bacterial starter cultures, flavourings, colour agents, emulsifiers, and stabilisers. These substances are grouped under the name of food additives. The use of certain additives, especially sweeteners, dyes and thickening agents, has been discussed here with relation to peculiar yoghurt categories which can represent the current situation of the whole market in terms of global sales and consumers’ preferences.


Dye Enriched yoghurt Lactose-fermenting bacteria Plain yoghurt Sweetener Thickening agent Yoghurt-type dessert 



Lactose-fermenting bacteria


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Copyright information

© The Author(s) 2017

Authors and Affiliations

  • Pasqualina Laganà
    • 1
    Email author
  • Emanuela Avventuroso
    • 1
  • Giovanni Romano
    • 2
  • Maria Eufemia Gioffré
    • 3
  • Paolo Patanè
    • 4
  • Salvatore Parisi
    • 5
  • Umberto Moscato
    • 6
  • Santi Delia
    • 1
  1. 1.Department of Biomedical and Dental Sciences and Morphofunctional ImagingUniversity of MessinaMessinaItaly
  2. 2.Territorial DieticianLamezia TermeItaly
  3. 3.Food Safety ConsultantMessinaItaly
  4. 4.University of MessinaMessinaItaly
  5. 5.Industrial ConsultantPalermoItaly
  6. 6.Department of Public HealthUniversità Cattolica del Sacro CuoreRomeItaly

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