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Made-in-transit in yoghurt processing: a review of basic concepts and technological implications

The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manu-facture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while...

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Main Authors: Mahmud Ab Rashid, Nor Khaizura, Flint, Steve, Mccarthy, O. J., Palmer, Jon, Golding, Matt, Jaworska, A.
Format: Article
Language:English
Published: ISEKI Food Association (IFA) 2018
Online Access:http://psasir.upm.edu.my/id/eprint/74873/1/Made-in-transit.pdf
http://psasir.upm.edu.my/id/eprint/74873/
https://www.semanticscholar.org/paper/%E2%80%98Made-in-transit%E2%80%99-yoghurt-processing%3A-a-review-of-Nor-Khaizura-Flint/9b943d9f6c89b9b8f5776675c12da9863c4d5d93
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spelling my.upm.eprints.748732020-10-17T20:12:03Z http://psasir.upm.edu.my/id/eprint/74873/ Made-in-transit in yoghurt processing: a review of basic concepts and technological implications Mahmud Ab Rashid, Nor Khaizura Flint, Steve Mccarthy, O. J. Palmer, Jon Golding, Matt Jaworska, A. The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manu-facture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while minimising manufacturing space and inventory. This concept is new, with mushrooms being the only MIT food developed so far. The feasibility of developing an MIT product from a fermented food was re-viewed using yoghurt as a model system. Through the alteration of some of the yoghurt manufacturing parameters (e.g. milk base formulation, heat treatment, starter culture composition and fermentation temperature) it is possible to develop this form of yoghurt production. A predictive microbiology ap-proach is suitable for predicting the effects of both time and temperature on designing and predicting the fermentation process. This review demonstrates the potential of the MIT concept for a fermented food. ISEKI Food Association (IFA) 2018-10 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/74873/1/Made-in-transit.pdf Mahmud Ab Rashid, Nor Khaizura and Flint, Steve and Mccarthy, O. J. and Palmer, Jon and Golding, Matt and Jaworska, A. (2018) Made-in-transit in yoghurt processing: a review of basic concepts and technological implications. International Journal of Food Studies, 7 (2). 117 - 135. ISSN 2182-1054 https://www.semanticscholar.org/paper/%E2%80%98Made-in-transit%E2%80%99-yoghurt-processing%3A-a-review-of-Nor-Khaizura-Flint/9b943d9f6c89b9b8f5776675c12da9863c4d5d93 10.7455/ijfs/7.2.2018.a10
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 The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manu-facture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for the manufacturer include maximising throughput while minimising manufacturing space and inventory. This concept is new, with mushrooms being the only MIT food developed so far. The feasibility of developing an MIT product from a fermented food was re-viewed using yoghurt as a model system. Through the alteration of some of the yoghurt manufacturing parameters (e.g. milk base formulation, heat treatment, starter culture composition and fermentation temperature) it is possible to develop this form of yoghurt production. A predictive microbiology ap-proach is suitable for predicting the effects of both time and temperature on designing and predicting the fermentation process. This review demonstrates the potential of the MIT concept for a fermented food.
format Article
author Mahmud Ab Rashid, Nor Khaizura
Flint, Steve
Mccarthy, O. J.
Palmer, Jon
Golding, Matt
Jaworska, A.
spellingShingle Mahmud Ab Rashid, Nor Khaizura
Flint, Steve
Mccarthy, O. J.
Palmer, Jon
Golding, Matt
Jaworska, A.
Made-in-transit in yoghurt processing: a review of basic concepts and technological implications
author_facet Mahmud Ab Rashid, Nor Khaizura
Flint, Steve
Mccarthy, O. J.
Palmer, Jon
Golding, Matt
Jaworska, A.
author_sort Mahmud Ab Rashid, Nor Khaizura
title Made-in-transit in yoghurt processing: a review of basic concepts and technological implications
title_short Made-in-transit in yoghurt processing: a review of basic concepts and technological implications
title_full Made-in-transit in yoghurt processing: a review of basic concepts and technological implications
title_fullStr Made-in-transit in yoghurt processing: a review of basic concepts and technological implications
title_full_unstemmed Made-in-transit in yoghurt processing: a review of basic concepts and technological implications
title_sort made-in-transit in yoghurt processing: a review of basic concepts and technological implications
publisher ISEKI Food Association (IFA)
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/74873/1/Made-in-transit.pdf
http://psasir.upm.edu.my/id/eprint/74873/
https://www.semanticscholar.org/paper/%E2%80%98Made-in-transit%E2%80%99-yoghurt-processing%3A-a-review-of-Nor-Khaizura-Flint/9b943d9f6c89b9b8f5776675c12da9863c4d5d93
_version_ 1681490802178523136
score 13.211869

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