A 100-Year Review: Yogurt and other cultured dairy products

被引:297
作者
Aryana, Kayanush J. [1 ]
Olson, Douglas W. [1 ]
机构
[1] Louisiana State Univ, Sch Nutr & Food Sci, Agr Ctr, Baton Rouge, LA 70803 USA
关键词
cultured dairy products; yogurt; food safety; starter culture and probiotic; 100-year review; DELBRUECKII SUBSP BULGARICUS; FERMENTED MILK PRODUCT; LACTIC-ACID BACTERIA; STYLE NONFAT YOGURT; LOW-FAT YOGURT; STREPTOCOCCUS-THERMOPHILUS; LACTOBACILLUS-ACIDOPHILUS; LISTERIA-MONOCYTOGENES; PHYSICAL-PROPERTIES; SENSORY PROPERTIES;
D O I
10.3168/jds.2017-12981
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement. Yogurt leads the cultured dairy product category in terms of volume of production in the United States and recent research activity. Legal definitions of yogurt, sour cream and acidified sour cream, and cultured milk, including cultured buttermilk, are presented in the United States Code of Federal Regulations and summarized here. A tremendous amount of research has been done on traditional and novel ingredients, starter cultures and probiotics, mix processing, packaging, chemical aspects, physical and sensory properties, microstructure, specialized products, composition, quality and safety of yogurt and various manufacturing methods, addition of flavorings, viscosity measurements, and probiotic use for sour cream. Over time, there have arisen alternative manufacturing methods, flavor problems, addition of flavorings, and use of probiotics for cultured buttermilk. Many health benefits are provided by yogurt and other cultured dairy products. One hundred years of testing and development have led to wider uses of cultured dairy products and new processing methods for enhanced shelf life and safety. Future research directions will likely include investigating the effects of probiotic dairy products on gut microbiota and overall health.
引用
收藏
页码:9987 / 10013
页数:27
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