Review on factors affecting and control of post-acidification in yoghurt and related products

Quality parameters of natural phenolics and its impact on physicochemical, microbiological, and sensory quality attributes of probiotic stirred yogurt during the storage

“…The occurrence of post-acidification is due to the slow-phased continuation of lactic acid production by acid-tolerant Lactobacillus delbrueckii subsp. bulgaricus during refrigerated storage ( Deshwal, Tiwari, Kumar, Raman, & Kadyan, 2021 ). This also could affect the sensory qualities and stability of pigments ( Scibisz, Ziarno, & Mitek, 2019 ).…”

Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt

“…Over acidification of yogurt during storage is an undesirable feature of yogurt ( Deshwal et al, 2021 ). On the 7th and 14th days, there was no difference in TTA between 3.0% FFY yogurt and yogurt added with TFPS ( Fig.…”

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

“…Post-acidification kinetics depend on milk composition, total solids level, and interaction among milk constituents ( 53 ). In this context, it is essential to note that the extract led to significant differences in the chemical composition of cheeses, which may have contributed to delay post-acidification in these products ( Table 2 ).…”

“…In this context, it is essential to note that the extract led to significant differences in the chemical composition of cheeses, which may have contributed to delay post-acidification in these products ( Table 2 ). This delayed post-acidification can improve cheese quality since acidification during storage depreciates the quality of dairy products, reducing their shelf life, decreasing consumer acceptance, and even detrimental to the stability of probiotics ( 53 ).…”