Functionality of yoghurt and probiotic cultures in fermented dairy products [from recombined milk]
1999
Wisler, P. | Ho, P.M.H. (Rhodia Food Asia Pacific, Singapore (Singapore))
The health benefits of fermented dairy products had been well known for many years. However, it is only in the last ten years that awareness in this region really took off. This has led to the proliferation of various types of fermented dairy products in our supermarket shelves. For a company to be in this busines for the long-term, it is crucial that their fermented products be of the highest quality, to withstand the increasing scrutiny of more and more educated consumers. In this aspect, a few critical control points with regards to ingredients used (including cultures), plant sanitation, processing conditions must be considered when one is in or is considering going into this business. The specific influence of various cultures and other factors on the functionality of yoghurt and fermented milks like fermentation speed, texture, flavour, post acidification is reviewed. Factors like speed of fermentation, flavour profile, texture/body, safety aspects (phage resistance) must be considered when selecting a suitable culture for a fermented product. With increasing trends towards functional food probiotics cultures are getting more and more attention. However, various factors which include marketing, shelf life, cold chain distribution, and claims need to be considered when choosing the probiotics culture to use. One also has to be aware of the functionality of these cultures under various conditions in particular pH and acidity to ensure the viability of these cultures in the product.
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