Innovative yoghurts: novel processing technologies for improving acid milk gel texture

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dc.contributor.authorLoveday, SM
dc.contributor.authorSingh, Harjinder
dc.contributor.authorSarkar, Anwesha
dc.date.accessioned2013-09-17T21:57:54Z
dc.date.accessioned2016-03-06T22:26:53Z
dc.date.available2013-09-17T21:57:54Z
dc.date.available2016-03-06T22:26:53Z
dc.date.issued2013
dc.descriptionNOTICE: this is the author’s version of a work that was accepted for publication in Trends in Food Science and Technology. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Trends in Food Science and Technology 33, 1, (2013) http://dx.doi.org/10.1016/j.tifs.2013.06.007en
dc.description.abstractConsumers are demanding low-fat yoghurts without hydrocolloid stabilisers, but they are unwilling to compromise on texture for the sake of a ‘clean label’. Producing high quality low-fat yoghurt without stabilisers is challenging, and there is a need for new processing technologies to address consumer demand. Here we examine four technologies that can potentially improve the texture of yoghurt: high-pressure processing (HPP), high-pressure homogenisation (HPH), ultrasonic processing (USP) and protein crosslinking with the enzyme transglutaminase (TG). The benefits of HPH and USP depend on fat content, whilst HPP and TG work best in combination with other processes, and have strong potential for improving protein ingredients.en
dc.identifier.citationLoveday, S.M., Sarkar, A., Singh, H. (2013). Innovative yoghurts: novel processing technologies for improving acid milk gel texture. Trends in Food Science & Technology, 33(1): 5-­‐20en
dc.identifier.elements-id196106
dc.identifier.harvestedMassey_Dark
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0924-2244
dc.identifier.urihttps://hdl.handle.net/10179/4779
dc.language.isoenen
dc.publisherElsevieren
dc.subjectAcid milk gelen
dc.subjectYoghurten
dc.subjectRheologyen
dc.subjectHigh pressure processingen
dc.subjectHigh-­‐pressure homogenizationen
dc.subjectTransglutaminase cross linkingen
dc.subjectUltrasonic processingen
dc.titleInnovative yoghurts: novel processing technologies for improving acid milk gel textureen
dc.typeArticleen
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