Kinds of yogurt
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Types of Yogurt: A Comprehensive Overview
Introduction to Yogurt Varieties
Yogurt is a versatile and widely consumed dairy product with numerous varieties, each offering unique sensory and nutritional properties. This article explores the different types of yogurt, their production methods, and their distinct characteristics.
Greek Yogurt: Sensory Properties and Consumer Preferences
Greek yogurt, a rapidly growing segment in the dairy industry, is known for its thick texture and high protein content. It can be produced through traditional straining or by adding dried dairy ingredients. Sensory evaluations reveal that full-fat Greek yogurts are firmer and denser compared to their low- and non-fat counterparts, which tend to lack cohesiveness and viscosity2. Fortified Greek yogurts often exhibit a unique burnt or beefy flavor not found in traditional Greek yogurts, although this is not consistent across all fortified products2. Consumers generally prefer Greek yogurts with a firm, dense texture and moderate sour and sweet aromatic flavors2.
Traditional Yogurt Styles
Traditional yogurt encompasses a variety of styles, including plain, stirred/blended, light, custard, cup-incubated sundae, parfait, vanilla-flavored, yogurt drinks/smoothies, yogurt whips/mousses, frozen yogurt, organic, and natural3. Each style has distinct preparation methods and ingredient compositions, contributing to their unique textures and flavors. For instance, stirred yogurts are mixed after fermentation, resulting in a smooth consistency, while set yogurts are fermented in the container, leading to a firmer texture3.
Impact of Milk Types on Yogurt Quality
The type of milk used in yogurt production significantly affects its physicochemical, texture, and sensory properties. Yogurts made from cow, buffalo, sheep, and goat milk exhibit varying levels of fat, protein, and lactose, influencing their overall quality. Buffalo and sheep milk yogurts, for example, have higher fat and protein content, resulting in superior texture and sensory attributes compared to cow and goat milk yogurts8. Additionally, the rheological properties such as viscosity and water-holding capacity differ among these milk types, with buffalo and sheep milk yogurts showing better performance8.
Functional Yogurts: Probiotics, Prebiotics, and Synbiotics
Functional yogurts are enhanced with probiotics, prebiotics, and synbiotics to offer additional health benefits beyond basic nutrition. These ingredients improve gut health, boost the immune system, and enhance the overall nutritional profile of yogurt9. The inclusion of bioactive phytochemicals from plant extracts further augments the health benefits and sensory properties of functional yogurts, making them a popular choice among health-conscious consumers9.
Influence of Starter Cultures and Additives
The choice of starter cultures and additives plays a crucial role in determining the flavor, aroma, and texture of yogurt. Different commercial starter cultures can significantly affect the levels of volatile compounds such as acetaldehyde, acetone, and diacetyl, which are key contributors to yogurt's characteristic flavor6. Additionally, the type of milk and storage conditions influence the concentration of free fatty acids, impacting the overall taste and aroma profile of the yogurt6.
Conclusion
Yogurt is a diverse dairy product with numerous varieties, each offering unique sensory and nutritional benefits. From traditional styles to functional yogurts enriched with probiotics and prebiotics, the choice of ingredients, milk types, and production methods significantly influence the quality and consumer acceptance of yogurt. Understanding these factors can help manufacturers create products that meet consumer preferences and promote health benefits.
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Most relevant research papers on this topic
Study on lossless discrimination of varieties of yogurt using the Visible/NIR-spectroscopy
Visible/NIR-spectroscopy effectively discriminates five yogurt varieties with a 99.97% reliabilities, making it a reliable and practical method for rapid and lossless identification.
Highly CitedSensory properties and drivers of liking for Greek yogurts.
Consumers prefer firm, dense Greek yogurts with moderate sweet, milkfat, and dairy sour flavors, and moderate sour taste, regardless of fat content or manufacturing method.
Observational StudyHighly CitedDissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality
Different milk types, probiotics, and additives can enhance yogurt quality and consumer acceptability, with modern assessment methodologies aiding in monitoring and prediction.
Quality of Yogurt
Yogurt quality, including flavor, body, and texture, is crucial for consumer satisfaction and market growth, with "yogurt without bacteria" posing a potential identity crisis.
Highly CitedEvaluation of volatile compounds and free fatty acids in set types yogurts made of ewes', goats' milk and their mixture using two different commercial starter cultures during refrigerated storage.
Yogurts made from ewes' and goats' milk with commercial starter cultures show variations in volatile compounds and free fatty acids during refrigerated storage, with no effect on long-chain free fatty acids.
Highly CitedScientific and Technical Aspects of Yogurt Aroma and Taste: A Review
Different parameters and modifications in yogurt affect its aroma and taste, with aroma and taste being the most important sensory characteristics for its popularity as a food component.
Literature ReviewHighly CitedEvaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts
T2-BM and T3-SM yogurts have the highest percentage of fat, protein, lactose, and ash, with T2-BM and T3-SM yogurts excelling in rheological properties, texture, and sensory evaluation.
Influence of probiotics, prebiotics, synbiotics and bioactive phytochemicals on the formulation of functional yogurt
Probiotics, prebiotics, synbiotics, and phytochemicals can enhance the quality and health benefits of functional yogurt, offering extra benefits over conventional yogurt.
Literature ReviewHighly CitedA 100-Year Review: Yogurt and other cultured dairy products.
Yogurt and other cultured dairy products have evolved over 100 years, offering health benefits and enhancing shelf life and safety through various processing methods.
Rigorous JournalHighly Cited