A review of factors influencing the quality and sensory evaluation techniques applied to Greek yogurt. Issue 2 (25th May 2022)

• Record Type: Journal Article
• Authors: Gyawali, Rabin; Feng, Xi; Chen, Yan Ping; Lorenzo, Jose M.; Ibrahim, Salam A.
• Is Part Of: Journal of dairy research. Volume 89:Issue 2(2022)
• Page Start: 213
• Page End: 219
• Publication Date: 2022-05-25
• Subjects: Electronic nose and tongue -- Greek yogurt -- processing techniques -- quality -- sensory evaluation -- starter culture; Dairying -- Periodicals; Dairying -- Research -- Periodicals; 636.214205
• DOI: 10.1017/S0022029922000346
• Languages: English
• ISSNs: 0022-0299

Abstract

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.