A 100-Year Review: Yogurt and other cultured dairy products

Abstract

The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement. Yogurt leads the cultured dairy product category in terms of volume of production in the United States and recent research activity. Legal definitions of yogurt, sour cream and acidified sour cream, and cultured milk, including cultured buttermilk, are presented in the United States Code of Federal Regulations and summarized here. A tremendous amount of research has been done on traditional and novel ingredients, starter cultures and probiotics, mix processing, packaging, chemical aspects, physical and sensory properties, microstructure, specialized products, composition, quality and safety of yogurt and various manufacturing methods, addition of flavorings, viscosity measurements, and probiotic use for sour cream. Over time, there have arisen alternative manufacturing methods, flavor problems, addition of flavorings, and use of probiotics for cultured buttermilk. Many health benefits are provided by yogurt and other cultured dairy products. One hundred years of testing and development have led to wider uses of cultured dairy products and new processing methods for enhanced shelf life and safety. Future research directions will likely include investigating the effects of probiotic dairy products on gut microbiota and overall health.

Improvement of the Sensory Characteristics of Goat Milk Yogurt

“…Yogurt is an important dairy product consumed worldwide and appreciated for its sensory characteristics, obtained by the protosymbiotic fermentation of milk using a live and active cultures of Lactobacillus delbrueckii spp. bulgaricus and Streptococcus thermophilus (Aryana & Olson, ; Esmerino et al., ,b). In recent years, the production of fermented milk (FM) and yogurt has increased significantly, reaching 35.5 million tons in 2015, with a growth of 20% over the previous 5 years (World Yogurt Market Report, ).…”

Effect of saffron addition on the microbiological, physicochemical, antioxidant and sensory characteristics of yoghurt

“…). The regular consumption of yoghurt could be important for protection against diseases (Aryana and Olson ; Fazilah et al . ).…”

“…bulgaricus (G€ urakan et al 2009). The regular consumption of yoghurt could be important for protection against diseases (Aryana and Olson 2017;Fazilah et al 2018). Due to the high consumption rate of yoghurt, its fortification could add an important nutritional value (Barkallah et al 2017).…”

Effect of blueberry flower pulp on sensory, physicochemical properties, lactic acid bacteria, and antioxidant activity of set-type yogurt during refrigeration

“…To keep the qualities of yogurts relatively stable, the yogurt was usually stored at refrigerated about 1 month (Tseng & Zhao, ). If the refrigeration temperature is higher, the lactic acid bacteria will continue to metabolize and apply nutrients leading to post‐acidification so that the sensory quality of yogurts declines (Aryana & Olson, ). How to keep the qualities stable during the shelf‐life is focused on by the manufacturers and researchers, especially in the development of yogurts with new functional addition.…”

“…How to keep the qualities stable during the shelf‐life is focused on by the manufacturers and researchers, especially in the development of yogurts with new functional addition. Recently, polyphenol from fruits and fruit seed, dietary fiber from fruits and fruit processing wastes, and botanical extracts have been added to yogurt to improve the quality and bioactive of yogurt (Aryana & Olson, ; Pereira, Cavalcanti, et al, ; Pereira, Faria, et al, ). Polyphenol from apple, berry, and grape seed enhanced the antioxidant activity of yogurt, while the color differences between fortified yogurts and the yogurt without addition were detected (Chouchouli et al, ; Sun‐Waterhouse, Zhou, & Wadhwa, ).…”