Shipin yu jixie (Oct 2023)

Advances in non-thermal treatment techniques to control yogurt post-acidification

  • NIU Yu-qin,
  • WANG Chen-yuan,
  • ZHAO Pei,
  • LI Shu-sen,
  • LIU Ju-long,
  • SUN Er-na,
  • WU Zi-jian

DOI
https://doi.org/10.13652/j.spjx.1003.5788.2023.80120
Journal volume & issue
Vol. 39, no. 7
pp. 234 – 240

Abstract

Read online

Post-acidification is one of the most important factors affecting the sensory quality, flavor characteristics and stability of yogurt during shelf-life. Non-thermal treatments are novel methods to control post-acidification, which can maintain the original nutritional properties and sensory quality of food to the maximum extent. In this paper, the mechanism of post-acidification of lactic acid bacteria was reviewed. The mechanism and recent research progress of non-heat treatment processes such as ultra-high pressure, ultrasound, pulsed electric field, CO2 treatment, irradiation were analyzed and provided theoretical guidance for the development and industrial application of non-heat acid control technology.

Keywords