The effect of milk base, starter and process on yogurt's microstructure

被引：0
作者：
Zheng Y. [1 ]
机构：
[1] State Key Laboratory of Dairy Biotechnology, Technical Center, Bright Dairy & Food Co., Ltd., Shanghai
来源：
Journal of Chinese Institute of Food Science and Technology | 2016年 / 16卷 / 09期
关键词：
Exopolysaccharides; Heating; Microstructure; Protein; Yogurt;
D O I：
10.16429/j.1009-7848.2016.09.023
中图分类号：
学科分类号：
摘要：
Yogurt is a fermented dairy product produced all over the world, obtained by a lactic fermentation of a milk base. A lot of work has been published in studying the contribution of milk base, starter, and process on yogurt microstructure in order to develop new yogurt. 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 impact on yogurt microstructure. The effect of fat, protein, exopolysaccharides and sterilization on yogurt microstructure was focused. © 2016, Editorial Office of Journal of CIFST. All right reserved.
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页码：165 / 175
页数：10
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