Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality
Mohamed A. Farag, Haidy A. Saleh, Sherwet El Ahmady, Moamen M. Elmassry
Abstract
Yogurt is considered a nutritional, healthy dairy product that is highly consumed worldwide produced via milk fermentation. The production process involves a standard starter culture of lactic acid bacteria, such as Streptococcus thermophilus and Lactobacillus delbrueckii subsbulgaricus that are essential for milk acidification and consequently yogurt flavor generation. Different milk source combinations, supplementary probiotic cultures, and yogurt additives are nowadays used to enhance yogurt flavor composition and improve its consumer acceptability. Recent developments for improving the fermentation process and sensory properties of yogurt has been reviewed herein. The different assessment methodologies, both sensorial descriptive, and modern analytical profiling platforms are outlined in this article with their respective applications for either monitoring the fermentation process or predicting the different yogurt quality attributes. The positive and negative influence of the stated factors on yogurt’s overall physicochemical characteristics, aroma profile, and sensory properties has been summarized as well. Some practices are posed in this review for more future applications at commercial level as needed for this product quality improvement and/or health value.