Journal of Dairy Research
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.
National Institute of Food and Agriculture
Electronic nose and tongue, Greek yogurt, processing techniques, quality, sensory evaluation, starter culture
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This work is licensed under a Creative Commons Attribution 4.0 License.
Nutrition, Food Science and Packaging
Rabin Gyawali, Xi Feng, Yan Ping Chen, Jose M. Lorenzo, and Salam A. Ibrahim. "A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt" Journal of Dairy Research (2022): 213-219. https://doi.org/10.1017/S0022029922000346