A 100-Year Review: Yogurt and other cultured dairy products
A 100-Year Review: Yogurt and other cultured dairy products
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DOI：
10.3168/jds.2017-12981
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发表时间：
2017-12-01
影响因子：
3.5
通讯作者：
Olson, Douglas W.
中科院分区：
文献类型：
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作者：
Aryana, Kayanush J.;Olson, Douglas W.
酸奶、酸奶油、培植黄油、培植酪乳、开菲尔、酸奶的科技近百年的历史是一部不断发展和完善的历史。就美国的产量和最近的研究活动而言，酸奶在培养乳制品类别中处于领先地位。美国联邦法规中对酸奶、酸奶油和酸酸奶油以及培养奶(包括培养酪乳)的法律定义见《美国联邦法规》并在此总结。人们在传统和新型配料、发酵剂和益生菌、混合加工、包装、化学方面、物理和感官特性、微结构、特殊产品、酸奶的成分、质量和安全性以及各种制作方法、调味品的添加、粘度测量和益生菌在酸奶油中的应用等方面进行了大量的研究。随着时间的推移，出现了替代的制造方法、风味问题、添加调味品和使用益生菌来培养酪乳。酸奶和其他人工培养的乳制品提供了许多健康益处。经过一百年的测试和开发，培养的乳制品得到了更广泛的使用，并采用了新的加工方法来延长保质期和提高安全性。未来的研究方向可能包括调查益生菌乳制品对肠道微生物区系和整体健康的影响。
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.