Theoretical and Natural Science

- The Open Access Proceedings Series for Conferences


Theoretical and Natural Science

Vol. 6, 03 August 2023


Open Access | Article

Effect of production process and flavor additions on Greek yogur

Yizhi Shang * 1
1 Donghua University

* Author to whom correspondence should be addressed.

Theoretical and Natural Science, Vol. 6, 293-298
Published 03 August 2023. © 2023 The Author(s). Published by EWA Publishing
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Citation Yizhi Shang. Effect of production process and flavor additions on Greek yogur. TNS (2023) Vol. 6: 293-298. DOI: 10.54254/2753-8818/6/20230255.

Abstract

Greek yogurt has become increasingly popular among consumers in recent years because of its high protein and low fat properties. There are two main processes for the production of Greek yogurt, i.e. whey filtration process and non-whey filtration process. The whey filtration process is to separate the whey from the regular yogurt; the non-whey filtration process is to add whey protein to the regular yogurt to increase the protein content of the yogurt. In China, due to the short time of developing Greek yogurt, the utilization efficiency of whey is not high, so the production is still mainly based on non-filtered whey process. At this stage, many companies have developed various flavors of Greek yogurt to meet the consumers' demand for different flavors and tastes of Greek yogurt. In this paper, by comparing the raw material ratios and processes of plain Greek yogurt with fruit flavored Greek yogurt, rose flavored Greek yogurt and chia seed Greek yogurt, the results obtained show that the added flavor additives have a small effect on the raw material ratios of Greek yogurt production, and the nature of the added flavor additives will have an effect on the time they are added in the production, resulting in a product with uniform texture and smooth taste.

Keywords

Greek yoghurt, production process, flavor additives

References

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Data Availability

The datasets used and/or analyzed during the current study will be available from the authors upon reasonable request.

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Volume Title
Proceedings of the International Conference on Modern Medicine and Global Health (ICMMGH 2023)
ISBN (Print)
978-1-915371-65-2
ISBN (Online)
978-1-915371-66-9
Published Date
03 August 2023
Series
Theoretical and Natural Science
ISSN (Print)
2753-8818
ISSN (Online)
2753-8826
DOI
10.54254/2753-8818/6/20230255
Copyright
03 August 2023
Open Access
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Copyright © 2023 EWA Publishing. Unless Otherwise Stated