title: The relative effect of milk base, starter, and process on yogurt texture: a review.
abstract: Yogurt is a milk curd produced all over the world, obtained by a lactic fermentation of a milk base enriched with milk proteins, and sometimes sugars and thickeners. One of the most important sensorial attributes for yogurt is texture, which could be assessed by sensory or instrumental analysis. A lot of work has been published in studying the contribution of milk base, starter, and process on yogurt texture in order to develop new textures, or simply to reduce fat content, or the level of addition of protein and thickener in milk. However, these studies are limited to only a few factors. The topic of this review was to synthesize the data of literature, with the aim of extracting and classifying factors on the basis of their influence on yogurt texture. Three factors, milk base heating, starter, and yogurt shearing after fermentation, respectively, play a key role in the elaboration of texture. The control of these three parameters allows the improvement of the textural attributes of yogurts by 2 to 15 times.
authors.affiliation: Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires, INA-PG/INRA, 78 850 Thiverval Grignon, France. isodini@calpoly.edu
authors.forename: Isabelle
authors.initials: I
authors.lastname: Sodini
authors.forename: Florent
authors.initials: F
authors.lastname: Remeuf
authors.forename: Samia
authors.initials: S
authors.lastname: Haddad
authors.forename: Georges
authors.initials: G
authors.lastname: Corrieu
mesh_terms: D004041:Dietary Fats; D005285:Fermentation; D005511:Food Handling; D006801:Humans; D008894:Milk Proteins / Q000737:chemistry; D012212:Rheology; D013549:Sweetening Agents; D013649:Taste; D014783:Viscosity; D015014:Yogurt
chemical_list: D004041:Dietary Fats; D008894:Milk Proteins; D013549:Sweetening Agents