Abstract
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/30 min and 95 °C/5 min), 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.
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Abbreviations
- SMP:
-
Skimmed milk powder
- WP:
-
Whey powder
- WPC:
-
Whey protein concentrates
- WPI:
-
Whey protein isolate
- WPH:
-
Whey protein hydrolysate
- CMC:
-
Carboxymethyl cellulose
- LBG:
-
Locust bean gum
- EPS:
-
Exopolysaccharides
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MA and NM designed the study. MY, VQ and NM collected the data. EK and MA wrote the initial draft. MY, MA and VQ revised the initial draft and finally all the autohrs approved the final version of manuscript for the submission.
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Arab, M., Yousefi, M., Khanniri, E. et al. A comprehensive review on yogurt syneresis: effect of processing conditions and added additives. J Food Sci Technol 60, 1656–1665 (2023). https://doi.org/10.1007/s13197-022-05403-6
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DOI: https://doi.org/10.1007/s13197-022-05403-6