Cover Image

Designing processing and fermentation conditions for long-life set yoghurt for made-in-transit (MIT) product

Extending yoghurt fermentations could facilitate yoghurt distribution by allowing the fermentation to occur during transportation - a concept known as "made-in-transit" (MIT). The objective was to determine the starter culture composition, inoculum size and fermentation temperature for ext...

Full description

Saved in:
Bibliographic Details
Main Authors: Mahmud @ Ab Rashid, Nor Khaizura, Flint, Steve H., McCarthy, Owen J., Palmer, Jon S., Golding, Matthew, Jaworska, Agata
Format: Article
Language:English
Published: Wiley-Blackwell Publishing 2014
Online Access:http://psasir.upm.edu.my/id/eprint/37005/1/Designing%20processing%20and%20fermentation%20conditions%20for%20long.pdf
http://psasir.upm.edu.my/id/eprint/37005/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.37005
record_format eprints
spelling my.upm.eprints.370052015-10-06T04:02:24Z http://psasir.upm.edu.my/id/eprint/37005/ Designing processing and fermentation conditions for long-life set yoghurt for made-in-transit (MIT) product Mahmud @ Ab Rashid, Nor Khaizura Flint, Steve H. McCarthy, Owen J. Palmer, Jon S. Golding, Matthew Jaworska, Agata Extending yoghurt fermentations could facilitate yoghurt distribution by allowing the fermentation to occur during transportation - a concept known as "made-in-transit" (MIT). The objective was to determine the starter culture composition, inoculum size and fermentation temperature for extending yoghurt fermentations to 168 h. The yoghurt was processed using a milk base sterilized by ultra-high temperature (UHT) treatment at 138C for 6 s. Factorial experiments for yoghurt processing were designed with starter culture combinations of STLB (Streptococcus thermophilus with Lactobacillus delbrueckii subsp. bulgaricus) and STLA (S. thermophilus with L. acidophilus), inoculum sizes of 2.0 and 0.2% (v/v) and fermentation temperatures of 25 or 35C. The fermentation was monitored over 168 h using pH, starter culture concentration and firmness. The combination of STLA, and a 0.2% inoculum, fermented at 25C extended the yoghurt fermentation to 168 h; however, no gel formed. The best product was produced with a STLB starter combination of 2.0% inoculum fermented at 35C for 24 h. This shows the constraints and limitations of applying the MIT concept to a fermented food. Wiley-Blackwell Publishing 2014-02 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37005/1/Designing%20processing%20and%20fermentation%20conditions%20for%20long.pdf Mahmud @ Ab Rashid, Nor Khaizura and Flint, Steve H. and McCarthy, Owen J. and Palmer, Jon S. and Golding, Matthew and Jaworska, Agata (2014) Designing processing and fermentation conditions for long-life set yoghurt for made-in-transit (MIT) product. Journal of Food Process Engineering, 37 (1). pp. 19-26. ISSN 0145-8876; ESSN:1745-4530 10.1111/jfpe.12055
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Extending yoghurt fermentations could facilitate yoghurt distribution by allowing the fermentation to occur during transportation - a concept known as "made-in-transit" (MIT). The objective was to determine the starter culture composition, inoculum size and fermentation temperature for extending yoghurt fermentations to 168 h. The yoghurt was processed using a milk base sterilized by ultra-high temperature (UHT) treatment at 138C for 6 s. Factorial experiments for yoghurt processing were designed with starter culture combinations of STLB (Streptococcus thermophilus with Lactobacillus delbrueckii subsp. bulgaricus) and STLA (S. thermophilus with L. acidophilus), inoculum sizes of 2.0 and 0.2% (v/v) and fermentation temperatures of 25 or 35C. The fermentation was monitored over 168 h using pH, starter culture concentration and firmness. The combination of STLA, and a 0.2% inoculum, fermented at 25C extended the yoghurt fermentation to 168 h; however, no gel formed. The best product was produced with a STLB starter combination of 2.0% inoculum fermented at 35C for 24 h. This shows the constraints and limitations of applying the MIT concept to a fermented food.
format Article
author Mahmud @ Ab Rashid, Nor Khaizura
Flint, Steve H.
McCarthy, Owen J.
Palmer, Jon S.
Golding, Matthew
Jaworska, Agata
spellingShingle Mahmud @ Ab Rashid, Nor Khaizura
Flint, Steve H.
McCarthy, Owen J.
Palmer, Jon S.
Golding, Matthew
Jaworska, Agata
Designing processing and fermentation conditions for long-life set yoghurt for made-in-transit (MIT) product
author_facet Mahmud @ Ab Rashid, Nor Khaizura
Flint, Steve H.
McCarthy, Owen J.
Palmer, Jon S.
Golding, Matthew
Jaworska, Agata
author_sort Mahmud @ Ab Rashid, Nor Khaizura
title Designing processing and fermentation conditions for long-life set yoghurt for made-in-transit (MIT) product
title_short Designing processing and fermentation conditions for long-life set yoghurt for made-in-transit (MIT) product
title_full Designing processing and fermentation conditions for long-life set yoghurt for made-in-transit (MIT) product
title_fullStr Designing processing and fermentation conditions for long-life set yoghurt for made-in-transit (MIT) product
title_full_unstemmed Designing processing and fermentation conditions for long-life set yoghurt for made-in-transit (MIT) product
title_sort designing processing and fermentation conditions for long-life set yoghurt for made-in-transit (mit) product
publisher Wiley-Blackwell Publishing
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/37005/1/Designing%20processing%20and%20fermentation%20conditions%20for%20long.pdf
http://psasir.upm.edu.my/id/eprint/37005/
_version_ 1643831887783788544
score 13.211869

Similar Items