Publication Date

5-25-2022

Document Type

Article

Publication Title

Journal of Dairy Research

Volume

89

Issue

2

DOI

10.1017/S0022029922000346

First Page

213

Last Page

219

Abstract

Greek yogurt is one of the fastest growing products in the dairy industry. It is also known as strained yogurt, which is obtained after draining the whey. As a result of the draining process, Greek yogurt has higher total solids and lower lactose than regular yogurt. Since it is a concentrated yogurt, its sensory characteristics are different from regular yogurt. However, there is little information about factors influencing the quality of Greek yogurt and sensory evaluation techniques applied to Greek yogurt. This review aims to describe the effects of ingredients, starter cultures, processing techniques and other parameters on quality characteristics and sensory properties of Greek yogurt. In addition, advantages and limitations of novel sensory evaluation techniques applied to Greek yogurt products are discussed. In particular, we take a look at advanced techniques such as the electronic nose and electronic tongue and the benefits of these techniques with regard to Greek yogurt. This review should help the Greek yogurt industry to improve its current products and develop innovative products based on appropriate food evaluation techniques.

Funding Number

CA 95192

Funding Sponsor

National Institute of Food and Agriculture

Keywords

Electronic nose and tongue, Greek yogurt, processing techniques, quality, sensory evaluation, starter culture

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

Department

Nutrition, Food Science and Packaging

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