Research Progress on Quality Characteristics of Yoghurt and Its Fermentation Enhancement Technology: A Review

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL Journal of Food Process Engineering Pub Date : 2025-01-23 DOI:10.1111/jfpe.70042

Shengqi Zhang, Shizhen Niu, Minquan Wu, Hongliang Li, Chang Yang, Chunyang Liu, Chunhua Dai, Ronghai He, Yujia Xu

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Abstract

Yoghurt is a popular nutrient-rich food consumed worldwide. It is a functional food, and thus, has many health benefits. As a consequence, its consumer-market is gradually expanding. However, the production of yoghurt is associated with several problems such as post-acidification, heat treatment, flavor, cost and technical barriers. To overcome such challenges, various fortification approaches such as the addition of probiotics and prebiotics (as biofortification methods), additives and nutrients (as chemical fortification methods) have been applied. Besides, ultrasound-assisted or high-pressure homogenization-assisted fermentation have been utilized to improve the rheological, textural, flavor and nutritional attributes of yoghurt. This review summarizes the current production processes of yoghurt and their shortcomings, with an emphasis on innovative fermentation fortification techniques.

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来源期刊

Journal of Food Process Engineering 工程技术-工程：化工

CiteScore

5.70

自引率

10.00%

发文量

259

审稿时长

2 months

期刊介绍： This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.